Yield: 4 servings
Known as the “butcher’s choice,” flat iron steak is lean but still juicy. This marinade tenderizes and doubles as a great dressing for grilled vegetables or mixed greens. Make it all and save the leftovers!
- 2 garlic cloves
- 1 tablespoon rosemary
- 1 tablespoon dried oregano leaves
- 2 tablespoons Dijon mustard
- 1/2 cup balsamic vinegar
- 1 cup olive oil
- 1 1.5-pound flat iron steak
- salt and pepper
- In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree. With the blender running, slowly add the olive oil and blend until smooth. Add salt and pepper to taste.
- Place the meat in a glass baking dish and pour 3/4 of the marinade over it. Cover it with plastic and marinate it in the refrigerator for 4 – 24 hours. Save the remaining vinaigrette for another purpose.
- Light the grill and oil the grill grate. Remove the steak from the marinade and place over the coals for about 6 minutes and cover. Flip the steak and cook it for an additional 6 minutes, covered. (This is what I did for a steak that was cooked medium. If you like your steak more or less cooked than medium, adjust the time accordingly. Of course the thickness of your steak will affect timing. Mine was about 1 1/2 inches thick).
- Transfer the steak to a cutting board and let it rest for 5 minutes. Slice it against the grain and serve (with the extra vinaigrette if you like).
Adapted from Food and Wine