Flat iron steak is a cut of beef that is very tender, nicely marbled, and is great for grilling. It’s especially good with a simple marinade made with olive oil, Worcestershire, red wine vinegar, onions, garlic, spices and a few other ingredients.
Ingredients:
- 1 lb. flat iron steak
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1/4 cup water
- 1/4 cup olive oil
- 3 cloves garlic, peeled and roughly chopped
- 1 medium yellow onion, peeled and roughly chopped
Method:
1. Combine salt, pepper, onion powder, garlic powder and smoked paprika in a small bowl. Sprinkle the seasoning mix on both sides of the steak.
2. In a medium-sized bowl combine tomato paste, Worcestershire sauce, red wine vinegar, water and olive oil.
3. Add steak to a large, sealable plastic bag. Carefully pour the marinade into the bag. Evenly sprinkle the onions and garlic over the steak, seal the bag, and refrigerate for at least 2 hours or as long as overnight.
4. Remove the steak from the refrigerator and allow to sit at room temperature for 30 minutes before cooking. Lightly season steak with additional salt and pepper on each side.
5. Preheat a grill over medium-high heat – you want the temperature to be around 325 F. Transfer steak to the hot grill and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steak from grill to a clean plate or cutting board. Allow to rest for 5 to 10 minutes before slicing. Slice against the grain and serve immediately.
FOR MORE RECIPES GO HERE
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
GET OUR WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE AND DRINK OF THE WEEK DIRECTLY TO YOUR INBOX . TO SIGN UP FOR FREE GO HERE.
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website
