We did this tonite, i am stating now, in front of ALL you folks, its my NEW fav. meat! I will put the tenderness of this cut of meat up against a rib eye or prime rib, for lil more than half the cost! Try it sometime and see if you agree.
This was a 1.55 lb flat iron, that i marinaded over nite, bout 14 hours werth. Used a variation of my JD marinade.
the marinade i used this time:
1/8th cup JD
1/4 cup Brandy, your choice
1/2 cup Brown Sugar
2 tbsp Mustard
1 tbsp Minced Garlic
2 tbsp Teriaki Sauce
2 tbsp Worchester
2 tsp "Spicy" Montreal Steak Seasonings, This really gave it a bite
thunderstick it up good, and pour over the steak in a zip lock baggie, and into the fridge.
The steak outta the marinade
This being the first time i have smoked this cut of meat (I have grilled it before with EXCELLANT results!) no sure how long it would take.
Put it on a 250 smoker........less than 50 minutes later, it was at 144.....but was still excellant. I also took the marinade, and reduced it to almost a paste.
I took this marinade, and glazed the meat for bout 15 minutes.
Here is the meat done.
had some smoked corn on the cob, removed from the cob, frozen, that i thawed and heated up.
Also did some twice smoked taters. The tutorial in the sides forum.
all plated up
i am REAL glad this cut of meat finally made it to our stores here in the midwest. I know I will be chosing it over any t-bone, rib eye, or sirloin. Try it and see if you agree.............
thankx for looking
This was a 1.55 lb flat iron, that i marinaded over nite, bout 14 hours werth. Used a variation of my JD marinade.
the marinade i used this time:
1/8th cup JD
1/4 cup Brandy, your choice
1/2 cup Brown Sugar
2 tbsp Mustard
1 tbsp Minced Garlic
2 tbsp Teriaki Sauce
2 tbsp Worchester
2 tsp "Spicy" Montreal Steak Seasonings, This really gave it a bite
thunderstick it up good, and pour over the steak in a zip lock baggie, and into the fridge.
The steak outta the marinade
This being the first time i have smoked this cut of meat (I have grilled it before with EXCELLANT results!) no sure how long it would take.
Put it on a 250 smoker........less than 50 minutes later, it was at 144.....but was still excellant. I also took the marinade, and reduced it to almost a paste.
I took this marinade, and glazed the meat for bout 15 minutes.
Here is the meat done.
had some smoked corn on the cob, removed from the cob, frozen, that i thawed and heated up.
Also did some twice smoked taters. The tutorial in the sides forum.
all plated up
i am REAL glad this cut of meat finally made it to our stores here in the midwest. I know I will be chosing it over any t-bone, rib eye, or sirloin. Try it and see if you agree.............
thankx for looking
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