Ingredients
- 1 flat iron steak
- 1 tbsp salt for the dry brine
Steak Marinade
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 3 cloves garlic minced
- 1 lime lime juice
- 2 tbsp honey
- 1 shallot minced
Instructions
- Dry brine the steak with sea salt in the refrigerator for at least an hour, and up to 24 hours. This will help to tenderize the meat, and also dry out the exterior to give you a better crust.
- Remove the steak from the refrigerator and place it in a resealable plastic bag. Then, add the marinade. Marinade the meat for at least an hour and up to four hours in the refrigerator.
- Preheat your grill for two-zone cooking: one side of your grill is lit on high heat, and the other side of your grill is not lit. Once it's ripping hot, place the steak down on the hot side of the grill. For this recipe, I'm using my GrillGrates to get a nice crust on the exterior.
- Sear the steak for two minutes, and then flip onto the other side, and flip for an additional two minutes. Continue this sear-flip-sear method for two minutes per side, until the steak reaches 100F internal. This should take about 10 minutes, depending on how thick your flat iron steak is.
- Once the steak has hit 100F internal, transfer it over to the cooler side of your grill and close the lid. Allow it to cook at this lower temperature until it hits an internal temperature of 130F for medium rare.
- Remove the flat iron from the grill and allow it to rest for 10 minutes. Then slice against the grain, serve, and ENJOY!
Nutrition
Calories: 1148kcalCarbohydrates: 55gProtein: 55gFat: 80gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 50gTrans Fat: 1gCholesterol: 165mgSodium: 10851mgPotassium: 1362mgFiber: 2gSugar: 42gVitamin A: 51IUVitamin C: 23mgCalcium: 102mgIron: 10mg
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