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Name: Marinade for Flat Iron & Skirt Steaks
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 1
Cuisine: American
Ingredients: 1 1.5 lb Skirt or Flat Iron Steak; 1 teaspoon Adolph's Meat Tenderizer OPTIONAL; 3 tablespoons Honey dbl=6T=1/3c+; 5 tablespoons Balsamic Vinegar dbl=10T=2/3c; 3 tablespoons Olive oil dbl=6T=1/3c+; 1 tablespoon Lemon Juice dbl 2T; 1 tablespoon Worcestershire sauce dbl 2T; 1 teaspoon Tarragon dbl 2t; 1 teaspoon Rosemary or Fresh 3-4 Sprigs; 1 teaspoon Garlic powder dbl 2t; 1 teaspoon Coarse Grind Black Pepper dbl 2t; 1/2 teaspoon Sea Salt dbl 1t

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INGREDIENTS

1 1.5 lb Skirt or Flat Iron Steak
1 teaspoon Adolph's Meat Tenderizer ; OPTIONAL
3 tablespoons Honey ; dbl=6T=1/3c+
5 tablespoons Balsamic Vinegar ; dbl=10T=2/3c
3 tablespoons Olive oil ; dbl=6T=1/3c+
1 tablespoon Lemon Juice ; dbl 2T
1 tablespoon Worcestershire sauce ; dbl 2T
1 teaspoon Tarragon ; dbl 2t
1 teaspoon Rosemary ; or Fresh 3-4 Sprigs
1 teaspoon Garlic powder ; dbl 2t
1 teaspoon Coarse Grind Black Pepper ; dbl 2t
1/2 teaspoon Sea Salt ; dbl 1t

INSTRUCTIONS

Note: You might want to use Adolph's Meat Tenderizer first & tenderize the steak PRIOR TO marinating it - Flat Iron can be one tough piece of meat, but it has a delicious flavor -- Catch it on sale & it can be a real bargain!

Mix all ingredients (except steak) together in ziploc. Add steak, put in fridge for about 6 hours (for best results). I double the recipe & reduce the leftover marinade & use on top of steaks. When I double it, it makes 12 ounces of marinade, can use large plastic measuring cup to mix it up in.

Grilled it inside on my electric (16 year old) Jenn-Air grill. Took close to 8-10 mins per side. Started out with 5 per side, then added 4-5 more per side for medium doneness. Newer unit might be faster.

After grilling, move to plate, top with olive oil & let stand for about 5-10 minutes.

Carve across grain & into thin slices -

absolutely delicious!

NOTES

Don't overcook it, don't expect it to be fork tender, but this cut of beef has a delicious flavor & is well worth the effort!

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Marinade for Flat Iron & Skirt Steaks

1 1.5 lb Skirt or Flat Iron Steak
1 teaspoon Adolph's Meat Tenderizer OPTIONAL
3 tablespoons Honey dbl=6T=1/3c+
5 tablespoons Balsamic Vinegar dbl=10T=2/3c
3 tablespoons Olive oil dbl=6T=1/3c+
1 tablespoon Lemon Juice dbl 2T
1 tablespoon Worcestershire sauce dbl 2T
1 teaspoon Tarragon dbl 2t
1 teaspoon Rosemary or Fresh 3-4 Sprigs
1 teaspoon Garlic powder dbl 2t
1 teaspoon Coarse Grind Black Pepper dbl 2t
1/2 teaspoon Sea Salt dbl 1t

Note:  You might want to use Adolph's Meat Tenderizer first & tenderize the steak PRIOR TO marinating it - Flat Iron can be one tough piece of meat, but it has a delicious flavor -- Catch it on sale & it can be a real bargain!

Mix all ingredients (except steak) together in ziploc.  Add steak, put in fridge for about 6 hours (for best results).  I double the recipe & reduce the leftover marinade & use on top of steaks. When I double it, it makes 12 ounces of marinade, can use large plastic measuring cup to mix it up in.

Grilled it inside on my electric (16 year old) Jenn-Air grill. Took close to 8-10 mins per side.  Started out with 5 per side, then added 4-5 more per side for medium doneness.  Newer unit might be faster.

After grilling, move to plate, top with olive oil & let stand for about 5-10 minutes.

Carve across grain & into thin slices -
absolutely delicious!

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Nutrition

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Serving Size: 1 Serving (155g)
Recipe Makes: Servings

Calories: 238
Calories from Fat: 94 (39%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 1046.8mg		36 %
Potassium 307.1mg		8 %
Total Carbohydrate 35.4g		10 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 33.9g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 238

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