California Marinated Flatiron Steaks
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© Brian Bowen Smith
I don’t believe a steak always has to be expensive to be flavorful, and that’s the crux of my support for the often overlooked flatiron steak. It’s similar to flank steak and you could substitute that here if you want, but I recommend giving the less-expensive cut a try. My trick is to marinate early, letting it bathe in the juices for at least two hours and soak up the intense flavors of the garlic, soy sauce, rosemary, mustard, and vinegar. If this sounds like an excuse to make your mouth tingle with anticipation, it is. Then, I alternate between searing in a pan atop the stove or broiling in the oven and serving with grilled vegetables and roasted potatoes. Leftovers are great for sandwiches (even a decadent French dip with melted cheese) or a great steak salad with fresh tomatoes.
1. Heat 1/4 cup of the olive oil in a small saucepan over medium. Add the garlic; cook, stirring often, until golden, about 30 seconds. Stir in the rosemary and soy sauce.
2. Remove the pan from the heat; add the vinegar, sherry, and mustard. Cool 15 minutes.
3. Place the steaks in a large ziplock plastic bag; pour the marinade over the steaks. Seal the bag, and turn to coat. Chill 2 hours. Remove the steaks from the bag; discard the marinade.
4. Heat a grill pan over medium-high. Brush the grill pan with 1 tablespoon of the oil. Add 1 steak to the pan; cook until a meat thermometer inserted in the thickest portion registers 145°F (medium-rare) or to the desired degree of doneness, 4 to 5 minutes per side.
5. Repeat the procedure with the remaining oil and steak. Let the steaks rest 5 minutes; cut the steaks diagonally across the grain into thin slices.
6 tablespoons olive oil
4 garlic cloves, smashed
1 teaspoon chopped fresh rosemary
2 teaspoons soy sauce
1/4 cup red wine vinegar
1/4 cup dry sherry
1/2 teaspoon dry mustard
2 (1-pound) flatiron steaks
Hands on time
2 Hours, 30 Minutes