The best way to determine if your steak is cooked to the level of doneness that you prefer is to use a meat thermometer: Turn the meat and cook until the meat has reached the desired doneness, about 3-4 minutes (depending on thickness of steak) for medium rare. Place the steak on the grill pan, cover and cook for 3-5 minutes. Season to taste with salt and pepper if desired. Remove the steak from the marinade and let the excess marinade drip off. If grilling the steak then heat up the grill and lightly oil the grill grates. If the steak is left in the marinade for longer it can result in over tenderizing the meat. 12 to 24 hours is plenty of time to marinate the meat. Marinate for at least 30 minutes or longer. Place the bag in a dish to protect against leakage. Place the steak in the marinade filled Ziplock bag. Using a sharp knife lightly score the steak in a cross-hatch pattern on both sides. In a plastic bag combine the lime juice, soy sauce, green onions, ginger and red pepper flakes. The soy sauce adds some saltiness to the meat so be mindful of this when seasoning with salt. Salt and pepper: Optional and not shown in the picture. Red pepper flakes: adds little kick of heat to the finished meat.įlat iron steak: use a piece of meat about 1 1/2 to 2 pounds in size. Ginger paste often has a small amount of vinegar in it but that doesn’t affect the flavor of the marinade. If you can find jarred ginger paste (often in the Asian food section in many stores) then you can use that. Use a spoon to gently scrape the peel off before cutting it up. Minced fresh ginger: use a piece of ginger about 1 1/2 inches long. You’ll want a few extras to slice and set aside for sprinkling over the finished slices of beef. Green onions thinly sliced: adds nice flavor to the marinade. If you need to cut back on the sodium in your diet use a low sodium soy sauce. Soy sauce: adds flavor and saltiness to the meat. Lime juice adds flavor as well as helps to tenderize the beef. Lime juice: you can use bottle lime juice or the juice from 4 limes. Ingredients for Marinated Flat Iron Steak You can see pictures of where this cut of meat is found on this site here. It comes from the shoulder area where other, tougher cuts of meat such as brisket is found. It’s often considered an alternative to ribeye. Flat iron steak is a very tender, well marbled cut of beef that is great for pan searing or grilling.
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