Steak Salad Close Up Horiz
Plan ahead and give this tasty marinade 24 hours to work its magic. Your dinner guests will thank you.
Photo by Karen Hermann
SERVES 2–3
Also called butler’s steak, the flat iron is cut from the shoulder of the animal and is very flavorful. This cut is great for marinating and grilling.
1 flat iron steak
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil
3 large cloves garlic, minced
3 scallions, chopped
2 bay leaves, broken into pieces
2 lemons, sliced thin
In a glass baking dish, season the steak all over with salt and pepper and rub with the olive oil. Cover the steak with the garlic, scallions, bay leaves and lemons—putting lemons under the steak as well. Cover and refrigerate for 24 hours or overnight.
Remove from refrigerator at least an hour before grilling. Preheat grill. Scrape off the seasonings and grill over high heat until medium-rare, about 3 minutes per side. Transfer to a carving board and let rest for 5–10 minutes. Slice across the grain to serve.
___
Related stories
Steak night—Good news: With just a few culinary tricks, you can create a “steak night” at home that rivals your favorite restaurant.
Cast-iron cleaning—Don’t shy away from your cast-iron skillet because it’s hard to clean. Chef Belinda has an easy solution.