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Flat iron with fresh Rosemary

DarnocDarnoc Posts: 2,661
edited 9:57PM in EggHead Forum
This is good.

1/4 cup balsamic
1/4 cup soy
1/2 cup of evoo
5 sprigs of fresh Rosemary crushed
1/2 head of garlic smashed

Put into a zip lock bag and marinate two hours or over night if you can wait.

Remove and brush off the rosemary if you want to and sear and cook as you would normally do.

I like to saute onion,butter and sh rooms to cover after the cook.

Picture will come after the cook.



  • That sounds great, I wish I could buy flatirons around here.....I hear they have incredible flavor and are very tender
  • DarnocDarnoc Posts: 2,661
    Hi Michael
    I almost got myself into trouble and I am glad that I read you comment again.At first I thought you traded your wife for a BGE.That would be a big mistake.
  • DarnocDarnoc Posts: 2,661
    That mix works very well with a pork tenderloin,flank, or skirt steak.
  • Hey Bill, you're right that would be a big mistake, it is hard to live without either one :P is the flat iron a special cut request? I have never found them anywhere here in Oklahoma City
  • DarnocDarnoc Posts: 2,661
    Just find yourself a butcher and tell him this cut comes just behind the shoulder of a cow.Each shoulder will yield about two steaks.It is located where the blade roast is just behind the shoulder.It used to be a cheap cut of meat like under two dollars a pound and now I have seen it priced at $5.99lb or more.
  • loco_engrloco_engr Posts: 3,673
    Wow! What an upgrade from the flatirons I messed around with! Gotta try this one soon! Thanks.
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