Prep Time: 15 minutes
Marinate Time: overnight
Cook Time: 20 minutes
1-1/2 to 2-1/2 lbs. flat iron steak (chuck top blade) boneless, 1 inch thick.
Marinade and/or Sauce:
1 teaspoon Tabasco sauce
3 tablespoon cider vinegar
1 12-ounce bottle of lager beer
1 tablespoon coarse-grained mustard
1 tablespoon Worcestershire sauce
1/2 cup soy sauce
2 teaspoon minced garlic
2 tablespoon minced onion
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Combine marinade ingredients in a non-metal container. Place steaks in a zip lock plastic bag. Pour marinade over steaks, turning to coat completely. Set bag in a shallow dish and refrigerate overnight.
Blade steaks are best grilled over charcoal. Prepare charcoal for grilling. When coals are medium, ash-covered (approximately 30 minutes), spread in single layer and check cooking temperature. (To check temperature, cautiously hold palm of hand above coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull away; approximately 4 seconds for medium heat is best for grilling.)
Remove steaks from marinade; shake off excess and place steak directly over the coals. Cover the steak immediately after placing it on the grill.
Grill for 7 to 9 minutes on the first side. Turn it over and cook for 7 to 9 minutes more. Test the interior temperature with an instant read thermometer -- it should read 135 degrees for medium rare and 135-150 degrees for medium. This steak is best cooked medium to medium rare. Remove steak to cutting board and let rest covered with foil for 5 minutes before carving.
Posted: 3/13/2009 11:19:19 AM