Grilled Flat Iron Steak

Grilled Flat Iron Steak

Great as a main course. Also known as the Top Blade Steak, this is cut from the chuck. Feeds 3 to 5. Leftovers are great on a salad served with Blue Cheese crumbles.

  • 2 tsp grated orange zest
  • ¼ cup Soy Sauce
  • 1+ # Hat Creek Grown Flat Iron Steak (1 pkg)
  • 1 cup orange juice
  • 1 tsp Cayenne Pepper or Red Pepper flakes
  • 3 tsp lemon juice
  • 1 tsp ground Black Pepper
  • 1 tsp minced garlic
  • ½ tsp salt
  • 1/3 cup olive oil
  • 1 TB honey

Combine first ten ingredients in a zip top bag. Mix well. Add the Flat Iron. Marinate in refrigerator for 2 to 8 hours. Remove steak from marinade about an hour before you plan to grill, pat dry. Preheat grill to between 400 and 450 degrees. Place on grill and cook for 4 to 5 minutes on each side. You want to see good grill marks. Remove from grill and let rest wrapped in foil for at least ten minutes. Slice across the grain. The marinade will easily handle two Flat Iron Steaks.

Comments are closed.