A red wine/balsamic/Worchestershire marinade is always good with flatiron.
01-10-2013 07:01 PM
I would just do the steak medium rare with S&P. Flat iron steak takes a sauce well. I like a mushroom-peppercorn sauce. I can also second the steak au poivre, if you want to take the mushroom-peppercorn sauce upscale.
Mashed potatoes and grilled asparagus on the side. Better than filet mignon, IMO, and less $$$$.
01-10-2013 07:11 PM
I have not cooked Steak Au Poivre in years. And never thought of pairing it with flatiron thanks guys!!!
01-10-2013 07:26 PM
Here is an EZ one
Santa Maria Rub (enough for a 4 pound roast)
1 Tbsp Kosher salt
1 Tbsp finely ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 teaspoon cayenne
1 Tbsp dried oregano
1 teaspoon dry rosemary (or fresh, finely minced)
1/2 teaspoon dry sage
01-10-2013 08:01 PM
My dad marinated some in Jack Daniels BBq sauce for a day and they were farking great:thumb: Good luck brotha I'm sure they'll be good anyway you make them, just don't add pineapple or apple juice to beef please, for your taste buds sake:pray:
01-10-2013 09:59 PM
My idea is this. Send them to me!!!!
01-10-2013 11:34 PM
Originally Posted by cirk
Should I just S&P grill medium rare? Or does someone on this wonderful site have something I must try???
Cook em neked as hot as you can 2 min a side sprinkle of sea salt off the fire and top with a pat of Roasted garlic & rosemary compound butter.
01-11-2013 09:28 AM
I love marinading mine for 24-48 hours in Landry's Steakhouse Marinade then grilling to a medium rare, slicing and throwing in a tortilla with sauteed onions and jalapenos. Add a little lettuce and cheese with rice on the side and boom you've got a nice little dinner
01-11-2013 11:56 AM
+1 on the Wooster balsamic marinade. I like equal parts Wooster, balsamic and Olive Oil with some montreal steak tossed in. Then grill over direct heat and slice across the grain. Flat-irons are one of my favorite cuts, really versatile.