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Marinated Brasstown Flat Iron Steak from Ron "The Angry Chef" Eyester:
This is a very user friendly recipe that we actually use for a Steak Frites that we feature as Blue Plate at Rosebud.
For a flat iron or flank steak, it's important to prepare the meat with a marinade; however, you want to be careful not over-marinade, or use too much acid when marinading the meat.
Our marinade:
Yield – 4 8oz Steaks
3/4 Cup Olive Oil
1 TBL Fresh Chopped Garlic
1 TBL Chopped Rosemary
1 TSP Red Chile Flake
1 TSP Ground Mustard Powder
1 TBL Worcestershire
Fresh Cracked Pepper
We actually gently warm the marinade to infuse the flavors, allow the marinade to completely cool down before adding it to the steaks. Do not marinade beyond 24 hours.
Generously salt the steaks just before grilling them over high heat, about 8 minutes on each side for medium rare. Allow the steaks to rest for several minutes before slicing them and serving.
We serve the steaks with a carrot top chimichurri that is composed of:
1 Cup Fresh Carrot Tops
1/2 Cup Each Fresh Italian Parsley & Cilantro
1 TSP Fresh Garlic
1 TSP Fresh Chopped Shallot
1 TSP Fresh Ginger
1 TBL Fresh Squeezed Lemon Juice and Zest
1 TSP Red Chile Flake
Salt & Pepper To Taste
Place all ingredients in a blender and drizzle in 1 Cup Olive Oil.
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