Here is the official Family Savvy review of a grilled flatiron steak in “World’s Best Marinade” (according to Pinterest).
Update: I just made this recipe for flatiron steak in “world’s best marinade” a second time (in August 2018) and have some important opinions to share.
Family Savvy cannot tell a lie. I thought that I loved this recipe, but after making it this week and being less than thrilled, I realized an important factor to whether this will be a good or not so good experience. The Meat Factor: It matters where you get your flatiron.
After a not so stellar meal this week, we realized that the major difference in our experience was WHERE we bought the beef. Since my husband grilled both times, and we used the same marinade both times, the beef was the different factor.
The Good: The first flatiron steak that we made years ago was from Shipley Farms Beef. It is pictured on the plate below. This flatiron was delicious, tender, and flavorful. This is not surprising, as there is no better beef to be had than that from Shipley Farms.
The Not So Good: The flatiron steak that we made in August, pictured below on the wooden cutting board, came from Publix. The meat was nothing like the flatiron that we had from Shipley Farms. The meat was tough and not nearly as flavorful as the Shipley Farms beef. The SF beef was grass-fed; the Publix was not.
The Marinade: I do enjoy and recommend The Best Steak Marinade in Existence. It packs a big bang for those with palates that crave “kickin'” flavors. Although I wouldn’t crown it “the best marinade in existence,” I would recommend it if you are looking for a new marinade to try.
In the video below, I show how quick and easy it is to marinade meat in “The World’s Best Steak Marinade in Existence.”
If I had to name the “Best Steak Marinade in Existence” my vote would be for the Kensington Club Steak Marinade, which those of you old enough to remember the once famous Steak and Ale will surely remember.
Cuts of Steak: Since this cut of beef often causes confusion, I’ll outline a few differences between flatiron steak, hanger steak, flank steak and skirt steak. These cuts aren’t the same and shouldn’t be used interchangeably.
- Flatiron Steak: A flat muscle off the shoulder blade. This cut is known for being tender. It is best marinaded and grilled.
- Hanger Steak: This cut “hangs” between the tenderloin and the rib, encircled by the rib cage. It is tender & flavorful, but expensive (one hanger steak per cow). It is often seasoned and skillet seared (for steak frites) or broiled.
- Flank Steak: This cut lies on the belly close to the hind legs. It is super lean and needs to be marinaded and sliced very thinly across the grain. It is often used in fajitas and stir-frys.
- Skirt Steak: Long, thin, and fibrous, this is actually the cow’s diaphragm. It is a chewy piece of meat that really requires tenderizing (whacking with a meat mallet) and marinading. This is the traditional cut used for fajitas.
My opinion is that if you want to try a flatiron, find a high quality piece of meat; otherwise, just grill a yummy steak! Why mess with perfection?
Although the second flatiron didn’t turn out as well as we thought, at least it looked great on my Williams’-Sonoma carving board:-). This is one of my new favorite things and we use it every time we grill meat. The side channels prevent juices from spilling, and the meat is so easy to slice. The link to my exact board is below (WS has MANY boards; it took me awhile to find this one when my friend recommended it:-).
I’d LOVE to hear back from any of you who have thoughts or opinions on the topic. As always, thanks so much for stopping by. Wishing you a joyful, blessed, and savvy day!!!
- Flatiron steak
- 1/3 cup soy sauce
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1/4 cup Worcestershire sauce
- 1 1/2 Tbsp garlic powder
- 3 Tbsp dried basil
- 1 1/2 Tbsp dried parsley flakes
- 1 tsp ground white pepper
- 1/8 tsp cayenne pepper
- 1 tsp minced garlic
- Combine all marinade ingredients; stir until combined.
- Place steak inside heavy duty ziploc bag; pour marinade over.
- Marinade 8 hours or overnight, turning occasionally.
- Grill flatiron until desired doneness.
- Allow to rest 10 minutes before slicing.
- Cut thinly across the grain; serve.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 1178 Total Fat: 109g Saturated Fat: 15g Sodium: 6863mg Carbohydrates: 42g Sugar: 14g Protein: 12g