What would you do with a..

S

starlightdancer

Enthusiast Member
What would you do with a couple of nice Flatiron Steaks (there is easily enough to feed 8-9)?

There will be us and three more for dinner, so seven will be sitting down.

Normally I do a beer/onion and herb type marinade and then grill them. I am wondering if doing them Teriyaki might be good. I love Korean Barbeque and thought doing them like Kalbi, only not using short ribs, but using the steak might be delicious.

I could also just do Canadian Steak Seasoning and go for the old reliable too.

 
Check this out..

I wasn't familiar with Flat Iron steak so I educated myself with a google search. I found out that it's best when marinated and can be subed for flank or skirt steak. This looked like a good marinade. I like the balsamic and the chili pepper and you can never go wrong with garlic. Tacos can be fun for a group.

This chili-rubbed flat iron steak is simple to prepare. Serve with your favorite salsa on top or sliced and served on rice or in tacos.
Prep Time: 8 minutes
Cook Time: 15 minutes
Ingredients:
2 flat iron steaks, 1 pound each
3 tablespoons olive oil
2 tablespoons onion, minced
3 cloves garlic, minced
1 tablespoon balsamic vinegar
2 1/2 teaspoons chili powder
1 teaspoon dried oregano, crushed
1 teaspoon salt
1/4 teaspoon black pepper
Preparation:
Place steak in a shallow baking dish and season with salt. Combine marinade ingredients and pour over steak, turn to coat, and cover with plastic wrap. Let stand at room temperature for 10 minutes. Preheat grill for medium high heat. Remove steak from dish, reserving marinade. Place meat on grill and allow to cook for 13-15 minutes. Brush often with reserved marinade during cooking process. When meat reaches desired doneness, remove from heat and allow to sit for a few minutes before slicing.

 
I've used the Hot Peach & Ginger Grilling sauce on beef, and it's delicious! See link.

I've added some balsamic to the sauce, too, especially when using it with beef. Excellent!

It was originally posted to Gail's by deb-in-MI.

Deb's comments:
"Saturday night my husband and I were served duck kabobs at friends. They had been bragging about the grilling sauce they used as a baste/sauce for the duck for ages-and they weren't kidding. Wonderful. We will use it for pork tenderloins and chicken in the future. You can easily turn up the heat by using a hotter sauce than Tabasco, or turn it down by using less Tabasco than the recipe calls for."

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=36825

 
Do you actually marinate the meat in the sauce and grill? I would think it would burn?

I have a whole chicken and am thinking of using this to marinate over night and then put on the rotisserie. Would this work?

 
The Hot Peach sauce? I haven't had it burn, myself. Others here can vouch...

... for the sauce and have made and used it, as it was one of the T&T recipes from Gail's, and some of them might have comments.

It's a baste, rather than a marinade, by the way.

Yum! smileys/smile.gif

 
What I did..

Nothing as good as what was suggested!

I am copying and pasting and saving these ideas, they are really good. The Peach and Ginger knocked me into tomorrow. Those are flavors that I love, even when drinking tea!

What I did was this. I stuck the meat into gallon size zip-locs. Then I added some Worcestershire Sauce, some of the Mediterranean Sea Salt and Toasted Garlic blend from Coscto, and lots of chives.

I let it all sit for a good hour or about that. Then, I grilled over high heat. The meat was incredibly tender and the flavor was very nice actually.

Oven roasted potatoes, a steamed fresh vegetable medely, fresh potato rolls, and I had some pomegranate lemonade that was a big hit and nobody even wanted wine! Dessert was an apple stuesel cake that turned out better than I thought it would. And, I did have some m&m cookies, think chocolate chip without chips but with m&ms.

We love the flatiron steak grilled. I cannot wait to try the peach ginger sauce!

 
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