Grilled Flat Iron Steak With Pistachio Pesto Butter Recipes

GRILLED FLAT IRON STEAK

Steps:

• Place steak in a plastic sealable bag.
• In a small glass; wisk together the remaining ingredients. Pour over the steak and marinate at least 1 hour or up to 8 hours
• Let meat set at room temperature for at least one hour prior to grilling.
• Remove meat from the marinade and discard marinade.
• Place steak on heated grill, cook about 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks.
• Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook.
• Thinly slice the steak across the grain.

GRILLED FLAT IRON STEAK

Steps:

• Cut steak in half crosswise into 2 equal pieces. Place in a zip-top plastic bag. Pour in marinade; squeeze air out of bag and seal. Place in a bowl; refrigerate 4 hours to overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove marinated steaks from bag and drain on paper towels. Sprinkle both sides with salt and pepper.
• Place steaks on the grill. Cook until medium-rare, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 125 and 130 degrees F (54 degrees C). Transfer steaks to a warm plate; lightly tent with aluminum foil. Let rest 8 to 10 minutes before slicing and serving.

WHISKEY GLAZED FLAT IRON STEAKS AND GRILLED POTATOES

Steps:

• Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.
• Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil.
• Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
• Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.
• Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.

GRILLED FLAT IRON STEAK

Steps:

• Gather the ingredients.
• Place the steak in a shallow dish. Use a fork to prick the steak deeply, all over its surface, on both sides.
• In a small bowl, combine the remaining ingredients and mix well.
• Pour the marinade over the steak; cover and refrigerate for 1 to 24 hours.
• When ready to grill, remove the steak from the refrigerator to come to room temperature and prepare and preheat the grill.
• Cook the steak over medium heat for 3 to 4 minutes on each side, turning once, until medium doneness . This steak should not be cooked to medium-well or well-done, or it will be very tough.
• Place the steak on a cutting board , cover with aluminum foil, and let stand 5 minutes.
• Slice against the grain .
• Serve immediately and enjoy.

GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER

Steps:

• Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
• Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

GRILLED FLAT IRON STEAK WITH PISTACHIO PESTO BUTTER

Steps:

• For the butter:
• In a food processor add, butter basil, garlic, salt and pepper. Pulse a few times until well combined. Add lemon juice and drizzle oil. Pulse again. Add cheese, pistachios and red pepper flakes. Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log. Place in the refrigerator and allow to set for at least 30 minutes.
• For the steak:
• Preheat grill to medium.
• Drizzle the steaks with olive oil. Put on the grill, and while cooking season with sea salt and black pepper, to taste. Cook for 3 to 4 minutes, then flip and season with salt and pepper, to taste. Grill for another 3 to 4 minutes. Remove from the grill to a platter and allow to rest for a few minutes. Slice disks of butter, put on steaks while still hot and serve.