Easiest Way to Make Tasty Marinated Flat Iron Steaks

Marinated Flat Iron Steaks. Responsibly Raised Beef on Family Farms. Exceptional Quality, Premium Beef From The Heart Of The Northwest. Chicago Steak Co™ Delivers Only The World's Finest Beef.

Add onion, garlic, and enough Worcestershire sauce to cover bottom of steak. Coat steak with the marinade, squeeze out excess air, and seal the bag. Add all marinade ingredients to a gallon-sized resealable bag. You can cook Marinated Flat Iron Steaks using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Marinated Flat Iron Steaks

1. It's 3 tbsp. of Honey.
2. It's 3 tbsp. of Balsamic vinegar.
3. It's 3 tbsp. of Olive oil.
4. You need 1 tbsp. of Fresh lemon juice or pineapple juice.
5. Prepare 1 tbsp. of Worcestershire sauce.
6. Prepare 1/2 tsp. of Dried tarragon.
7. Prepare 1/2 tsp. of Dried rosemary.
8. You need 1 tsp. of Minced garlic.
9. Prepare 1/2 tsp. of White pepper.
10. You need 1 pinch of salt.
11. You need 1 1/2 pound of flat iron steak.

Seal the bag and mix well. Add steak to the bag, seal the bag closed, and knead until steak is completely coated. Grilled Flat Iron Steak with Marinade Grilled flat iron steak with an earthy spice blend of garlic, onion, smoked paprika, and generous amounts of kosher salt and pepper. Add the flat iron steak to the bag and seal or place the steak in a shallow glass baking dish and pour the marinade over the steak and turn to coat.

Marinated Flat Iron Steaks instructions

1. Whisk honey, vinegar, worcestshire sauce, tarragon, rosemary, minced garlic, white pepper, and salt in a bowl..
2. Set stove on medium high. Cook steak on both sides for 4 minutes each..
3. Either discard the remainder of the marinade or warm it up and pour over the steaks..
4. Enjoy!!!!!.

Remove steaks and discard the marinade. Place flat iron steaks in a shallow baking dish. Combine marinade ingredients and pour onto meat, turn to coat, and cover with plastic wrap. Flat Iron steak is the second most tender cut after the tenderloin. It's often considered to be an ultra tender alternative to the ribeye.

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