Recipe Source - Chef Mitch Maier
Prep Time - 35 Minutes
Cook Time - 20 Minutes
Total Time - 55 Minutes
2lb Flat Iron Steak
1/4 cup Chef Mitch Maier Black Garlic Sauce & Marinade
¼ cup Soy Sauce
¼ cup Olive Oil
1 Tablespoons Shallot finely chopped
1 Tablespoon Brown Sugar
1 Tablespoons Garlic minced
½ teaspoon Red Pepper Flakes
½ teaspoon Salt
½ teaspoon Black Pepper
Creamy Blue Cheese Butter
1 stick Butter softened
2oz Blue Cheese crumbles
1 Tablespoon Shallot finely chopped
½ Tablespoon Garlic minced
1 teaspoon steak seasoning
In a small bowl combine butter, blue cheese, shallot, garlic, steak seasoning. Mix until smooth and use as topping for steaks. Can be stored covered in refrigerator for 1 week.
First make the marinade by combining the Black Garlic Sauce & Marinade, soy sauce, brown sugar, 2 Tablespoons of shallot, 1 Tablespoon garlic, red pepper, salt, and pepper in a small bowl. Whisk in the Olive Oil.
Place Flat Iron Steak in a ziplock bag and pour Black Garlic marinade over the steak. Store in fridge for at least 3- 4 hours.
Remove Flat Iron Steak from Black Garlic marinade and allow it to come up to room temp for 15-20 minutes while you prepare the grill.
Get your grill ready for direct cooking and hold the temps around 400-500 degrees.
Place the Flat Iron Steak directly on the grate and cook for 3 minutes. After 3 minutes, rotate the steak 45⁰ (don’t flip). Cook for an additional 3 minutes.
After 6 total minutes of cooking time, flip the flat iron steak over and cook for 3 minutes.
After 9 total minutes of cooking time, rotate the steak 45⁰ (don’t flip). Cook for an additional 3 minutes (or until the steak reaches 125 internal).
Top the Grilled Flat Iron Steak with the Blue Cheese Butter and allow it to rest (and the butter to melt down into the meat) for 10 minutes.
Slice the Grilled Flat Iron Steak against the grain, serve and enjoy!
To Order Chef Mitch Maier Black Garlic Products -- www.chefmitchmaier.com