Flat Iron Steak Recipe #127444
A popular "new" cut of steak (Top Blade Steak) that is cheaper and surprisingly more flavorful than the expensive steaks that is gaining popularity in the US. Posted for forum request. Said to be replacing the last steak-cut-fad "the hanger"...from Gourmet Sleuth
18 min | 10 min prep
SERVES 2 -4
- 2 (1 lb) flat iron steaks (Top Blade Steak) or 1 (2 lb) flank steaks
- 2 tablespoons olive oil
- 2 garlic cloves, mashed
- 1 teaspoon Italian parsley, chopped
- 1 teaspoon rosemary, chopped
- 1/4 cup cabernet sauvignon wine
- salt
- generous amount fresh ground pepper
- 1/2 teaspoon dry mustard
- Mix all ingredients thoroughly and marinate steak for one hour.
- Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.
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5 stars