Grill Out

Miso-Marinated Flatiron Steaks with Shiitake Mushrooms

• Marinade
  • 1/4cup miso
  • 1/4cup sake or light beer
  • 2tablespoons hot water
  • 1tablespoon packed brown sugar
  • 4garlic cloves, minced
•  
  • 4flat iron steaks, each 6 to 8 ounces and about 1 inch thick, excess fat and any gristle removed
• Mushrooms
  • 2tablespoons unsalted butter
  • 2tablespoons extra-virgin olive oil
  • 1/2pound shiitake mushrooms, cleaned, stems removed
  • 4large garlic cloves, thinly sliced
  • 1/4teaspoon kosher salt
  • 1/8teaspoon ground black pepper
  • 1teaspoon rice vinegar

1. In a small bowl whisk the marinade ingredients. Place the steaks in a glass baking dish and pour in the marinade, turning the steaks to coat both sides. Cover and refrigerate for 1 to 2 hours, turning the steaks once or twice.

2. Remove the steaks from the dish and discard the marinade. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Grill the steaks over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest while you cook the mushrooms.

5. In a 12-inch skillet over high heat, melt the butter with the olive oil. Add the mushrooms and spread them out in a single layer so that most of them are touching the bottom of the skillet. Cook without moving them for 2 minutes. Stir the mushrooms, and then add the garlic, salt, and pepper. Cook until the mushrooms are barely tender, 2 to 3 minutes, stirring two or three times. Add the vinegar. Mix well.

6. Serve the steaks warm with the hot mushrooms.

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User Comments

Aug 26, 2011

1:18 PM

says...

El Duker, your butchers need to get up to speed.When you ask your butcher for a Flat Iron steak, and he throws fat at you...it might not be because he’s a bad butcher. It might be that this particular cut (or actually this particular name) hasn't caught on in your area. Instead ask for a Top Blade Steak.
The Flat Iron Steak (also know as a Top Blade Steak), now appearing in grocery stores, butcher shops (that are up to date), and on restaurant menus was developed by teams at the University of Nebraska and the University of Florida. The problem that presented these researchers of the cow was what to do with a waste cut of beef from the shoulder of the cow. Though a flavorful and relatively tender cut of meat, the top blade roast has a serious flaw in the middle of it; an impossibly tough piece of connective tissue running through the middle.
So, after developing a method for cutting and presenting this steak, they have developed a nearly perfect steak for the grill. The Flat Iron (supposedly named because it looks like an old fashioned metal flat iron) is uniform in thickness and rectangular in shape. The only variation is the cut into the middle of the steak where the connective tissues have been removed.
So go and be a hero and educate your butcher or better yet ask him for some "No Name Steaks"..ha..ha.

Jul 25, 2011

7:00 PM

says...

I made this yesterday. It turned out great. Very tender, great flavor.

I marinated in a plastic zip storage bag, and served over greens.

Jul 22, 2011

1:06 PM

says...

OK, I'm not a butcher, sorry.

But, isn't this 'flat iron steak' a recently manufactured name for a less apealing cut of meat? Kind of like they did with the Patagonian Toothfish and Dolphin?

My local butcher shop is brutal. If I go in and ask for a cut of meat that has had a marketing department name change I'll get chunks of fat thrown at me, no joke. They threaten to throw stuff at anyone that calls back ribs 'baby back ribs,' and will throw at those that know better.

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