Time: 45 min.
Complexity: easily
Servings: 4

Flat iron steak is the second most tender cut of beef after filet mignon. It comes from the flat muscle of the shoulder blade. Sometimes, the term "flat iron" is used to describe a cut of meat with a thick muscle running down the center of the steak. A true flat iron steak is cut horizontally just above and below this tough muscle (not vertically through it), so the tough part can be trimmed away, leaving you with delicious and tender beef. If you can't find a flat iron steak, you can use filet mignon, but the cooking time will be longer due to its thickness.

Ingredients:

• 0.5 tbsp. whiskey, for example Jack Daniels
• 1 tbsp. l. brown sugar
• 1/4 cup olive oil
• 4 cloves garlic, crushed
• 4 flat iron steaks at 220g each, or filet mignon
• 700 g of potatoes
• 2 tbsp chopped fresh chives
• 1 teaspoon white wine vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, potato, brown sugar, chives, wine vinegar

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Preparation:

Step 1
• Preheat grill to medium-high heat.
Step 2
• In a bowl, whiskey, brown sugar, 1.5 teaspoons salt, and 1 teaspoon black pepper until the sugar and salt dissolve. Add 2 tablespoons olive oil and garlic. Add the steaks, turn several times to coat with the marinade, and let sit at room temperature for 20 minutes.
Step 3
• Meanwhile, cut each potato lengthwise into quarters to create wedges and place them in a medium saucepan. Fill with cold water to cover by 2.5 cm (1 inch), and add salt to make the water taste like sea salt.
  
  Bring to a boil over medium-high heat, reduce heat to medium, and simmer until tender (but not falling apart), about 15 minutes. Drain thoroughly. Add 1 tablespoon of olive oil.
Step 4
• Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small saucepan and bring to a boil. Cook for 2-3 minutes, until slightly reduced, being careful not to burn the sugar. You should have a glaze and sauce for the steak.
Step 5
• Grill the steaks until the internal temperature reaches 135°F (54°C) on a meat thermometer, 3-4 minutes per side, basting with the sauce a few minutes before doneness. If you're grilling a thicker filet mignon, you'll need to increase this time to 8-10 minutes per side.
Step 6
• Transfer the steaks to a large plate to rest for 5-10 minutes. While the steaks are cooking, add the potatoes to the grill and cook until grill marks appear and the skin is crisp, turning occasionally on all sides, about 5 minutes total. Transfer the potato wedges to a bowl.
Step 7
• Toss the fried potatoes with the remaining 1 tablespoon of olive oil, chives, vinegar, salt, and black pepper to taste. Remove the garlic cloves from the remaining glaze, drizzle over the steaks, and serve with the potatoes.

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