Drunken Flat Iron Steak Recipes

DRUNKEN FLAT IRON STEAK

Steps:

• Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate.
• Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving.

PERFECT FLAT IRON STEAK

Steps:

• Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour 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.
• Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.

DRUNK'N STEAK

Steps:

• Choose your favorite cut of meat. In my family we use chuck because it is very inexpensive and badly NEEDS tenderizing.
• Take a small-tipped paring knife and puncture the meat on both sides several times. Doing this helps get flavor into the meat, not just on the surface.
• Place the meat in a glass pan. (I've never seen it, but I have heard that acidic liquids can do damage to your metal cookware.)
• In another bowl, mix one part rum (We use Captain Morgan's Spiced Rum, though the Coconut one is really good too.) to two parts cola (don't use Pepsi because it is too sweet).
• Pour the mixture over your meat (make sure that the meat is covered by the liquid). Cover and let sit for at least two hours in the refrigerator. Make sure to turn the meat at least once.
• We usually have some grilled vegetables with this as well. Choose your favorite summer vegetables and place on a sheet of buttered aluminum foil, leave half of the foil sheet empty so it can be used to created a packet. On top of the vegetables place one tablespoon of margarine or butter, and one cube of ice. Sprinkle garlic salt, onion powder, and rotiserrie chicken seasoning over the vegetables. Fold uncovered part of foil over the vegetables to form a packet and seal.
• Get your grill nice and hot and place vegetable packets on. Pull the meat from the refrigerator. Take meat out of the marinade and place on a plate. Rub a small amount of freshly ground pepper and salt into the meat.
• Put meat on the grill...mix yourself a rum and coke and use a little of it to keep the flames off of the meat.
• Cooking time depends on your grill. The steaks can also be done in the kitchen but are so much more fun out in the yard.
• Enjoy one of my families favorites and have a great summer.
• Happy eating.