A great flat iron steak recipe, whether grilled, broiled, or pan-fried is perfect for quick get-togethers and weeknight dinners. Easy to prepare, easy on the wallet, filled with flavor and meltingly tender, flat iron steak is sure to become a favorite! Remember to fully thaw your steaks. Sear on high heat for 1 - 2 minutes each side, then move to indirect heat.
Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below. Remove when your steaks are 5 degrees less than the temperatures listed. The centers will continue to warm as they rest. Use code ShipEarly. Total purchase price does not include shipping, handling or sales tax. Great steak marinade with or without the blue cheese butter! I used sirloin instead of a flat iron steak, it came out so tender and the marinade was completely soaked up by the meat.
I doubled the amount of blue cheese butter and when the steak came off the grill I let the butter melt right over it before serving. I made this with a London Broil and loved it. I don't normally care for bleu cheese but the blue cheese butter was wonderful. I will definitely make again.
I didn't have any chives so I used a little grated onion. Rating: 4 stars. I made this recipe with filet mignon. I then baked them on a roasting rack in a shallow pan in a oven for 25 minutes.
They turned out perfectly!! It was delicious and I didn't have to spend all that time over a grill. I thought that the blue cheese butter while good could have used a little something.
Next time I think I'll add a little garlic salt to the butter. Thanks for the recipe! The marinade was pretty standard but good. The blue-cheese-chive-butter though is outstanding and earns this one 5 stars!
While eating this meal my husband said it tasted like something we'd get at a steakhouse restaurant. It was fantastic!! We marinated for 4 hours and it was so delicious. The meat was great on it's own and even better with the butter. The blue-cheese chive butter could be an addition to any grilled steak it was wonderful.
Thank you for sharing the recipe! I hate blue cheese. But I made this one for my husband at his request. The marinade smelled wonderful. The steak was really good. But my husband said that the blue cheese butter is what really puts it over the top. He loved it! I followed your directions completely, with the exception of the Worcestershire sauce. It turned out perfectly! Great recipe!! Cooked it exactly how you said to cook it and it turned out phenomenal!!
Great techniques and yes, the steak turned out as you said it would! My grill has a thermometer and I started it at which I think was too high. I turned it at 5 minutes and it seemed a bit dark. So I flipped it and only left it on the second side for about a minute and a half. It was cooked to almost medium, but still delicious! Would you recommend lower heat or less time? First time I ever grilled flatiron steak was last night — my wife brought it home for me to cook for our guests — no pressure.
But I followed your advice — it was excellent and I basked in the glow of post BBQ success for the rest of the evening! Cheers Steve and Tom — great site btw! Prepared just as you instructed…absolutely incredible! So tender, juicy and flavorful! I have a new 2nd favorite steak! Thanks for your experimentation! Never grilled flat iron until now and had to find a recipe.
Glad I happened upon this one first! The Worcestershire made the greatest marinade, brought out the taste of the beef! Following this recipe again tonight and my tummy is just rumbling knowing how good the steak is going to taste!
Wife got flatiron steaks. Thank you! Thanks for the help, worked out just like you said. I did take the steak off the grill, cut it into thick strips, put it back on until the little cutlets that were med rare and it was perfect! Used real Briquettes and Hickory Chips to smoke it a little…what a great cut of meat the Flat Iron is, thanks again for your help!
0コメント