Cost: $20 and under
Serves: 1-2
Prep Time: 2-4 hours
Cook Time: 10-15 min.
Difficulty: 1
This was suppose to be a London Broil... what was until I realized I picked up a fresh Flat Iron steak, not a Flank steak! I hate when that happens... Never happened to you huh? Well good for you mister never make a mistake! Some of us make mistakes when buying our steaks!
Anyway, once I realized I had picked up the wrong cut of meat I had to change up what we were having for dinner and this is what I came up with! Zo really really enjoyed this steak, I hope you do too!
1 lb flat iron steak
3 tbsp red onion (diced)
3 garlic cloves (minced)
1/3 cup dry red wine
3 tbsp cup soy sauce
3 tbsp white balsamic
2 tbsp melted butterfresh crack pepper (to taste)
Kosher Salt (to taste)
Mix together wine, soy sauce, balsamic, butter, onion, garlic cloves and crack pepper in a sealable container. Sit to the side until ready to use.
Score both sides of the steak across the grain with 1/8-1/4 inch deep cuts a half inch to an inch apart using a ceramic or steak knife. Place steak into the sealable container with the mixture and seal. Shake around and place in the refrigerator to chill for 2-4 hours (shake container ever 30-45 minutes.)
Preheat the grill to high.
Remove steak from container, sprinkle both sides of the steak with kosher salt and fresh crack pepper and place steak on the grill. Cook steak for 4-6 minutes, flip and cook 4-6 minutes or until desired doneness is reached. Remove steak from grill, cover with aluminium foil and let rest for 10 minutes.
While the steak is cooking pour the left over mixture into a small sauce pan and turn heat to medium low. Stir often and let mixture cook down until steak is ready to serve.
Slice steak against the grain into thin slices. Spoon sauce over steaks and serve right away! Enjoy!
Posts
0 comments