|
|
Post by Dave's Not Here Man on Apr 22, 2019 9:28:40 GMT -5
I've got a couple of flat iron steaks and never made them before. What do you suggest?
|
|
|
|
Post by me on Apr 22, 2019 9:49:56 GMT -5
I would marinate them in some olive or other oil, some soy sauce , garlic s&p for at least an hour. Then grill about 2 minute or 3 per side, not overcook. Let rest for 15 minutes and slice thin against the grain. maybe 130-135 internal, it doesn't take long.
|
|
|
|
Post by No. 1 son on Apr 22, 2019 10:07:58 GMT -5
flat iron is like skirt steak in that it makes good fajitas. Just don't overcook.
|
|
|
|
Post by Dave's Not Here Man on Apr 26, 2019 18:11:55 GMT -5
It was about a 25oz steak. Let it marinade (honey teryaki and wostrestcherer sauce) for 2 days. Then a light dusting of Montreal seasoning before throwing it on the grill. About 10 minutes a side because of the size. Came out perfect and it was, puh, fuggetaboutit! Better than filet.
|
|
