Marinating Flat Iron Steak.jpg

1 pound flat iron steak (can use flank, skirt, or hanger steak); 2 pounds for big eaters
1/4 cup olive oil
1/4 cup Tamari sauce
1/8 cup Worcestershire sauce
2 tablespoons agave nectar (honey can be substituted)
4 garlic cloves (or more to taste)
1 tablespoon dried thyme leaves
1 teaspoon oregano leaves
1/2 teaspoon red pepper flakes

Place steak in a baking dish large enough that it lays flat. Mix all other ingredients together and pour over steak. Marinate for 6 hours, turning several times. Grill over high heat, for about 2 minutes per side (depending on thickness and your particular taste for doneness). I like mine on the rare side, but this cut of meat is forgiving if you overcook. Let rest for 5 minutes. Cut on the diagonal. Serves 4. ( I paired with roasted sweet potatoes, prosciutto wrapped melon over greens with balsamic vinaigrette.)

During my college days at UNC Chapel Hill, NC, the Rathskeller Restaurant had a steak called “TheGambler”; it was presented on a sizzling cast iron plate with french fries floating in the juices. It was a chewy cut of meat, but had so much flavor. I have been trying to duplicate the taste for years and this recipe come as close as I can get!

My local Harris Teeter carries a Strauss Brand Grass Fed Flat Iron Steak (8 ounces) that is perfect for one with leftovers for fajitas, stir fry, or your creation! The reason it is called “Flat Iron” because it comes in the square shape of an old timey iron.