Smoked Beef Flat Iron With Herbed Butter - Beef Recipes - LGCM
We saw this recipe on the Beef Council's website, and had to try it for ourselves. Just like they promised, we got juicy, tender results, and a ton of flavor
Ingredients
- 1.5 lb Leahy’s Angus Beef Flat Iron Steaks
- Salt
- Pepper
- 2 Tbsp Olive Oil
- 1/4 cup Cider Vinegar
- 1 Tbsp Sage (dried)
- 2 clove Garlic (minced)
- 4 Tbsp Butter (softened)
- 1 Tbsp Parsley (minced)
- 1 Tbsp Oregano (minced)
- Set your grill or smoker up for indirect cooking at 225ºF with smoke from a wood suitable for beef, like oak or hickory.
- Remove the steak from the marinade, and discard the marinade. Place the steak on the grill, and smoke for 20 minutes. After 20 minutes, remove from the smoker.
- Heat a large skillet to medium high heat. Once hot place steak directly on the skillet, and cook 6 minutes, until medium rare, turning occasionally. Season to your taste with salt and pepper.
- Once the steak is seared, remove from the skillet, and let rest for 3 minutes. Slice into thin slices, and serve with a fresh salad and the herbed butter on top. Enjoy!
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