Best Grilled Flatiron Steak With Toasted Spice Vinaigrette Recipes

FOOLPROOF FLAT IRON STEAKS

Foolproof Flat Iron Steaks image

My special recipe combines balsamic vinegar, olive oil, and spices creating a simple, delicious marinade. My technique yields the most tender and juicy steak.

Provided by Anonymous

Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes

Time 1h35m

Yield 4

Number Of Ingredients 9

Ingredients

2 (1 pound) flat iron steaks
¼ cup balsamic vinegar
3 tablespoons extra virgin olive oil
3 tablespoons finely chopped green onions
4 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon chopped fresh thyme
½ teaspoon dry mustard
¼ teaspoon ground black pepper

Steps:

Place steaks, balsamic vinegar, olive oil, green onions, garlic, soy sauce, thyme, mustard, and black pepper in an extra large resealable plastic bag, squeeze out excess air, and seal the bag. Knead the bag with your hands to distribute ingredients evenly and completely coat the steaks. Marinate in the refrigerator for 1 hour.
Preheat grill for medium-high heat and lightly oil the grate. Remove steaks from refrigerator and let sit at room temperature for 10 minutes.
Remove steaks from bag and discard marinade.
Cook steaks on the preheated grill until they start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes before slicing.

Nutrition Facts : Calories 536.7 calories, Carbohydrate 4.2 g, Cholesterol 154.8 mg, Fat 36.4 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 11.5 g, Sodium 376.1 mg, Sugar 2.4 g

GRILLED FLAT IRON STEAK

Grilled Flat Iron Steak image

I found this great recipe at Detroit Free Press, submitted by Susan Selasky. The ingredients are ones that are typically available is most kitchens and the flavor really bursts from this economical cut of meat.

Provided by BakinBaby

Categories Steak

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, peeled, crushed
1 teaspoon italian seasoning
salt
black pepper
1 1/4-1 1/2 lbs flat iron steaks

Steps:

Place steak in a plastic sealable bag.
In a small glass; wisk together the remaining ingredients. Pour over the steak and marinate at least 1 hour or up to 8 hours
Let meat set at room temperature for at least one hour prior to grilling.
Remove meat from the marinade and discard marinade.
Place steak on heated grill, cook about 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks.
Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook.
Thinly slice the steak across the grain.

Nutrition Facts : Calories 257.7, Fat 19.7, SaturatedFat 5.2, Cholesterol 61.4, Sodium 71.5, Carbohydrate 1.2, Sugar 0.8, Protein 17.8

FLAT IRON W/ROASTED TOMATO BLEU CHEESE VINAIGRETTE

Flat Iron w/Roasted Tomato Bleu Cheese Vinaigrette image

Dressed up your grilled flat iron steak this summer with this tasty recipe. Once cooked, the steak is tender, juicy, and seasoned perfectly. On top, is a wonderful combination of Blue cheese and tomatoes. Roasting the tomatoes brings out their sweetness. Then buttery Panko crumbs and chives are sprinkled on top that adds a slight...

Provided by Debbie Reid

Categories Beef

Number Of Ingredients 18

Ingredients

20 oz cherry tomatoes, quartered
2 tsp Kosher salt, divided
1 tsp freshly ground black pepper, divided
3 Tbsp olive oil
2 Tbsp champagne vinegar
2 clove garlic, minced
1 tsp lime zest
2 tsp lime juice
1/3 c extra virgin olive oil
3 oz bleu cheese, crumbled
2 Tbsp butter
1/4 c Panko
2 Tbsp minced fresh chives
1 tsp ancho chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
2 (1 pound each) flat iron steaks
garnish: additional crumbled bleu cheese and fresh chives

Steps:

1. Preheat oven to 425 degrees. Place tomatoes onto a large, rimmed baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; drizzle with olive oil, toss to coat.
2. Place into the preheated oven and bake until tomatoes are softened approximately 12 - 15 minutes.
3. Using a slotted spoon, remove 3/4 of the tomatoes to a mesh strainer and place over a bowl to drain. Set remaining 1/4 of the tomatoes on the side for garnish.
4. In a medium bowl, whisk together the vinegar, garlic, lime zest, and lime juice.
5. While whisking, stream in the extra virgin olive oil. Add in the bleu cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, whisk to combine. Add in the drained roasted tomatoes, whisk together; set aside.
6. Meanwhile, place a small skillet over medium-low heat. Add in the butter and allow it to melt.
7. Add in the Panko and cook until it begins to brown, approximately 3 - 4 minutes, stirring occasionally (be sure to watch carefully as once they brown they can burn quickly).
8. Transfer to a paper towel-lined plate. Allow to cool for a few minutes, toss in the minced chives, set aside.
9. In a small bowl, mix together the chili powder, paprika, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper.
10. Season both sides of the steaks with the seasoning blend.
11. Heat a grill pan over medium-high heat. Place the steaks onto the grill pan and cook, turning once, to desired doneness (160 degrees for medium).
12. Place cooked steaks onto a large plate, cover with aluminum foil and allow to rest for 5 minutes. Slice steaks into 1/4-inch slices.
13. To serve, stagger steak slices onto serving plates. Top with the vinaigrette and the Panko crumbs. To garnish, place the reserved 1/4 of the roasted tomatoes onto plates, top tomatoes, and steak with bleu cheese crumbles and chives.