Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side. Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer to a large plate to rest for 5 to 10 minutes. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak. Pour the marinade into a small pot and bring to a boil.

Remove the steaks from the marinade and pat dry with paper towels. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water.

Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes. Stir in 2 tablespoons of the oil and the garlic. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Remember to rest for 5 minutes after cooking to allow the juices to redistribute through the meat.Preheat a grill on medium-high heat. Season the steaks with salt and pepper and grill for 3-4 minutes on each side or until cooked to your liking. Preheat a pan or barbeque over a moderately high heat. Season the Flat Ion steaks with the Ultimate Steak & Roast Rub. Flat iron steaks have this tissue removed together with all the silverskin from the oyster blade resulting in two steaks that are lean, juicy, and flavoursome. Directions Heat a saut pan to medium heat and add the 1 Tbsp. It is taken from the oyster blade which is a muscle that sits below the shoulder blade, bisected by a long line of connective tissue. The flat iron steak is a wide long and flat piece of meat, as the name suggests. Recipes that suit this ingredient The cut As always, a deliciously tender steak is so versatile served with salad or seasonal vegetables of your choice. It has recently become popular as an alternative steak to cook instead of scotch fillet or sirloin steak. Flat iron steak is exceedingly tender and retains its juiciness through the cooking process.

Flat iron steak recipe