Grilled Flat Iron Steak
Its grilling season! and with July 4th just around the corner, there’s no better way to get your grill warmed up than with some juicy and delicious, sweet and savory steak recipes.
For this holiday we’re going to show everyone what a real steak tastes like, so head over to your favorite butcher shop and pick up a cut of the biggest, baddest Flat Iron steak they got. OK, got it? Good, lets get started.
For this simple recipe we are going to need the following:
•1 Cut of Flat Iron steak (sized to feed four hungry people)
•your favorite brand of teriyaki sauce
•1 Tablespoon of Steak Sauce (I prefer Budweiser’s or A1)
•1 Tablespoon of Barbecue Sauce ( I always go with Sweet Baby Ray’s)
•2 Teaspoons of Worcester Sauce for Chicken (We’ll get to the Chicken part soon)
•1/2 Teaspoon of Marshalls Creek Spices Dried Parsley
• 1 Teaspoon of Marshalls Creek Spices Dried Mint leaves
• 1 Teaspoon of Marshalls Creek Spices Granulated Garlic
• Marshalls Creek Spices Coarse Sea Salt
•Marshalls Creek Spices Ground Black Pepper
Cooking the steak
- First off, Get that bad boy to room temperature. Leave the steak out for 20 to 60 minutes so that it reaches room temperature
- sprinkle the Coarse Sea salt on both sides of the Flat Iron Steak and let sit for at least 40 minutes. Whats going on in these 40 minutes is that the salt draws the juices out of the steak, some of the water inside these juices evaporates, and then the steak reabsorbs the now ‘concentrated juices’, resulting in a more powerful flavor.
- I Like to sear my steak with butter in a nice hot non-stick pan before throwing it on the grill. After the searing, the bottom of the pan is usually left with the brown delicious remnants of all the juices and flavor that came out of the steak. DONT THROW THAT DELICIOUSNESS AWAY. What you are actually seeing is the result of a chemical reaction known as the Maillard reaction. Take that pan off the heat and get ready to make the sauce for later.
- rub the steak with the Parsley, Mint and Granulated Garlic. If the steak still looks naked after you have finished, DONT WORRY, IT SHOULD. Remember, you want these flavors to accent the natural flavor of the steak, not cover it up.
- throw this masterpiece on a medium hot grill and let it cook. Remember only to flip it once. Depending on the thickness of it and the strength of your grill, the cooking time will vary, so just remember the finger test
Preparing the sauce
- Remember that pan we used to sear the steak? throw it on the stove and bring it up to a very low heat.
- Throw in the steak sauce, Worcester sauce, Teriyaki sauce, and Barbecue sauce. The reason I use a chicken Worcester sauce is because unlike the Steak Worcester sauce, the chicken Worcester sauce is less sweet and more mild, and in this recipe, the Teriyaki sauce brings enough sweetness to the table.
- Bring the pan to a simmer, and use a spatula or spoon to scrape that crunchy goodness from searing the steak off the pan and into the sauce.
- at this point the sauce is done, but if its too thick for your taste, add a tablespoon or two of chicken broth to thin the sauce out.
Now throw that steak on a plate, pour the sauce into a bowl, carry it all to the dinner table and watch your family’s faces as they taste what a real steak is