Marinated Flatiron Steak
9 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 183 |
| pro | 18 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 46 mg |
| sodium | 200 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 14 |
| folate | 2 |
Stephen Alexander of Cumbrae's Meats in Toronto is a third-generation butcher. “Every cut is a great one; it really depends on how you prepare it,” he says. Follow the recipe to remove the connective tissue in the flatiron steak (actually a top blade) or ask your butcher to prepare it for you.
Ingredients
- 2 lb flatiron steak or top blade simmering steak, about 2 inches (5 cm) thick
- Zesty Marinade:
- 3 tbsp extra-virgin olive oil
- 3 tbsp Worcestershire sauce
- 1 tsp pepper
- 1 tsp chopped fresh rosemary
- 1/2 tsp sea salt
Preparation
Using sharp knife, trim off fat and connective tissue (silverskin) from top of steak. Cut steak horizontally in half along silverskin running through middle of steak. Trim off silverskin. Place both steaks in glass baking dish.
Zesty Marinade: In bowl, combine oil, Worcestershire, pepper, rosemary and salt ; pour over steaks and turn to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place steaks on greased grill over medium-high heat; brush with remaining marinade and discard remainder. Close lid and grill, turning once, until medium-rare, about 15 minutes.
Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain.
Zesty Marinade: In bowl, combine oil, Worcestershire, pepper, rosemary and salt ; pour over steaks and turn to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place steaks on greased grill over medium-high heat; brush with remaining marinade and discard remainder. Close lid and grill, turning once, until medium-rare, about 15 minutes.
Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain.
Source : Canadian Living Magazine: June 2006
- Keywords : Main Course; Steak; Grill/Barbecue; Summer;
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