Flat Iron Steak Questions

Here is one method.


Beef, Steaks, Flat Iron, Maple Syrup & Balsamic Marinade


INGREDIENTS:
1-2 Flat Iron Steaks
1/3 cup Balsamic Vinegar
1/3 cup pure Maple Syrup
4 Tbs Dijon mustard, divided
3 Tbs chopped fresh thyme
1 Tbs EVOO
1/3 cup chopped pecans
2 Tbs pure maple syrup
1 tsp kosher salt
1/2 tsp pepper
3 oz crumbled blue cheese




Procedure:
1 Combine vinegar, 1/3 cup maple syrup, 2Tbsp mustard, and thyme in shallow dish or zip-top freezer bag, add steak(s) to coat. Cover or seal and chill for 2 hrs minimum, turning occassionally.
2 Heat olive oil in large heavy skillet over medium high heat, add pecans, stirring to coat. Stir in 2 Tbsp maple syrup, and cook stirring constantly, for 1 minute. Remove pecans from pan and spread on wax paper to cool.
3 Remove steaks from marinade. reserving marinade. Sprinkle steak(s) with salt and pepper. Let stand at room temp for 30 mins.
4 Egg the steak(s) per instructions at Faulkner . I did not do the rubs mentioned there since I already marinaded.
5 Whisk together reserved marinade and remaining 2 Tbsp mustard in a small sauce pan. Bring to a boil and simmer 2 minutes or until sauce is thick and syrupy.
6 Cut steak(s) into 1/2 inch thick slices, sprinkle with pecans and blue cheese. Either serve with sauce for dipping or pour sauce over steak before adding pecans and blue cheese. ENJOY!!
7 Improvise, Adapt, Overcome
8 Auburn, KY


Recipe Type
Beef, Main Dish, Marinade

Recipe Source
Source: BGE Forum, Eggtucky, 2008/03/01

Get the BGE to 600-650...cook it 60-90 seconds per side...take off the grid and cover with foil...shut down the bGE until the temp drops to 375-400...cook 3 more minutes per side..should be a nice 125 internal temp for med rare...wrap in foil and let it sit for 5 -10 minutes to let the juices redistribute...

oh yeah I coat mine with evoo, sea salt & DP's Raising the steaks.... :laugh: