Wednesday, November 30, 2016


A flat iron steak is an inexpensive and flavorful cut of beef. In the U.K. it is known as a butler's steak. I paid a little over $14.00 (USD) for a 1.75 lb steak. The honey and Kentucky bourbon marinade is so delicious! This is my southern version of this steak.

1½ to 2 lb flat iron steak
3 T Kentucky bourbon
1 clove garlic, minced
1 T extra-light olive oil
1 T honey
2 t Worcestershire sauce
Salt and freshly ground black pepper

Mix marinade ingredients together in a small bowl.
Place steak in baking dish. Pour marinade ingredients over steak, cover and let marinade in the refrigerator for 1 hour. Turn the steak over after 30 minutes. You can also do this in a zippered plastic bag.

While steak is marinating, prepare the sauce.

Red Wine, Shallot, & Mushroom Sauce
8 oz button or white mushrooms, wiped clean, trimmed, and thinly sliced
1 T extra-light olive oil or grape seed oil
1 large shallot, finely diced
½ t red pepper flakes (optional)
1 clove garlic, minced
1 T Dijon mustard
½ cup beef broth
1 T unsalted butter
1 T minced fresh rosemary
Salt and freshly ground black pepper

In a skillet, cook the mushrooms in the oil until lightly golden.
Add the shallot and sauté another 5 minutes.
Add the red pepper flakes and garlic, and sauté another minute.
Stir in the mustard, beef broth, butter, and rosemary, and heat through.
Season to taste with salt and pepper.
Keep warm while grilling the steak.

Remove steak from refrigerator and let come to room temperature, about 30 minutes.

If using a charcoal grill, prepare a pile of coals on one side of the grill.

Sear the steak over the hot coals for 2 minutes on each side.
Move to the cooler side of the grill, pour the marinade over, and continue to cook for another 7 to 8 minutes.
Do not flip over again.

When done, place on a cutting board with a tent of aluminum foil for about 5 minutes.
Using a very sharp knife, cut steak diagonally into thin slices.

Serves 4