Flat Out Fabulous Grilled Steaks

comes from the rib area of a cow, located just behind the shoulder or chuck section. The chuck eye steak is comparable in flavor to the rib eye but much less expensive. Chuck eye steaks are best when braised, but are also good grilled or broiled. Chuck shoulder top blade, or flat iron steaks, are perfect for the grill. The fat that marbles it keeps it moist and infuses the steak with flavor. The flat iron steak was created by a development team at the University of Nebraska to make use of a formerly wasted cut of beef called the top blade roast. The top blade roast is taken from the shoulder of the cow and contains tough connective tissue and muscle. By cutting the roast into a thin, uniform, rectangularshaped steak, the tough tissue was removed. The shape of the steak looks similar to the bottom of an iron, hence the name, flat iron.

This recipe for Garlic Steak Marinade also makes a delicious salad dressing! Make a double batch, place it in an airtight container and refrigerate it for up to month. Shake the container to combine the ingredients before using.

Grilled Flatiron Steaks With Garlic Marinade

Don't add salt when making this marinade. Sprinkle the steaks with a teaspoon of salt right before placing them on the grill. If using the marinade as a salad dressing, sprinkle the salt on the salad greens first then add the marinade. Makes approximately 2 1/4 cups. 6 (1/2-pound each) flat iron or chuck eye steaks

6 garlic cloves, minced

1 cup Extra Virgin Olive Oil

1/2 cup soy sauce

1/3 cup red wine vinegar

1/4 cup fresh squeezed lemon juice

3 tablespoons Worcestershire sauce

1 tablespoon black pepper

2 tablespoons Dijon mustard

1 small onion, chopped

1/2 teaspoon onion powder

1 teaspoon ginger, grated

1/4 teaspoon dried basil

1/4 teaspoon red pepper flakes

1. Place the steaks in a shallow baking dish. Using a medium-sized bowl, stir together the garlic, oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, pepper, mustard, onion, onion powder, ginger, basil and red pepper flakes until wellcombined.

2. Pour all but about a 1/4 cup of the marinade over the steaks. Reserve the marinade in the bowl for later use and set it aside. Turn the steaks in the pan to coat on both sides. Cover the dish with plastic wrap. Let the steaks marinade at room temperature for 10 minutes.

3. Oil the grill grate with a paper-towel dipped in vegetable oil to keep the steaks from sticking. Preheat the grill to mediumhigh heat. Remove steaks from dish, and sprinkle both sides with salt. Place steaks on the cooler part of the grill, over medium heat. Cook steaks for 4 to 5 minutes on each side. Brush the steaks often with the reserved marinade during the cooking process.

4. After the steaks have cooked on both sides, remove them from the heat and cover with a piece of foil to keep them warm. The steaks will stay warm and continue to cook. Allow the steaks to rest sit for 4 minutes before slicing to retain the juices and keep it tender and moist. Serve immediately.

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By Samantha Weaver

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