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Flat Iron Steak marinated in red wine, hot sausage with honey appetizer

TjcoleyTjcoley Posts: 3,528
edited June 2012 in Cookbook
Marinated the steak in red wine, then coated with olive oil and seasoned with salt, pepper and garlic.  Seared at 600 degrees for 4 minutes a side to internal temp of 135.  Let rest in foil for 10 minutes before slicing.  Turned out more tender than a filet.  The heat of the sausage and the sweet of the honey make one of my favorite appetizers.  
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA


  • tnbarbqtnbarbq Posts: 248
    I like your idea on the flat iron steak. Looks great!
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • AirwolfAirwolf Posts: 76
    Have you tried the baking the potatoes without using the foil?  I like doing it that way because the skins get a little crispier.

    I coat them with some olive oil, kosher salt and bake.
  • TjcoleyTjcoley Posts: 3,528
    I have done them that way as well. Since I was doing a hot cook, thought I'd recreate the baked potato of my childhood. Prior to wrapping in foil, I cut an X and place a slab of butter, then salt liberally Skin ends up burned, black and delicious. I actually throw out the inside of the potato and just eat the skin.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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