Recipe Database
Chef and the Fatman Flat Iron Steak Marinade
Chef and the Fatman Flat Iron Steak Marinade
Serves: 5

2 pounds flat iron steak
2 1/2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh parsley
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh chives
1/4 cup Cabernet Sauvignon
1/2 teaspoon salt (1 TBL Soy Sauce)
3/4 teaspoon ground black pepper (TBL red pepper flakes)
1/4 cup dry mustard powder

Pre Heat BGE to 400 degrees In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Place the steak inside of a large resealable bag. Pour ingredients over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours. Place on BGE for approximately 4-5 minutes on each side. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.

Created and Performed by Kevin Jenkins and Mike Stock (substitute chef) at the BGE Headquarters in lovely Tucker, Georgia on 3/29/2008 with the lovely Deanne Stock in assistance