Description
You can serve the flat iron steak with or without the sauce, but i highly recommend the sauce, sometimes i actually double the recipe. Brandy can be substituted for cognac and sometimes i use boullion cubes to make my own broth as a $$ saver. The hot sauce is the bottled sauce in the hispanic food section, not chunky salsa, the label reads "salsa picante, mexican hot sauce". Prep time does not include marinating time.
Ingredients
- Flat Iron Steaks
- Dark Brown Sugar
- Rice Wine Vinegar
- Hot Sauce
- Worcestershire Sauce
- Olive Oil
- Salt
- Pepper
- Garlic Powder
- Chili Powder
- Butter
- Shallot
- Brown Sugar
- Chicken Broth
- Beef Broth
- Half-and-half
- Cognac
Instructions
- Wisk together marinade ingredients, pour into a large ziplock bag, add steak
- Squish around until combined, refrigerate for 1-6 hours
- While grill is heating, remove steak from marinade, pat dry and sprinkle seasoning rub on both sides
- Grill steak 5 minute on first side and 3-4 on other side
- Remove from grill, to serve
- Cut in thin slices
- Cognac sauce:
- While steak is marinading, saute shallots in butter for about 4 minute add brown sugar, cook another minute, add broth and cognac, simmer until sauce has reduced to 1 / 2 cup, add cream, stir until heated through
- Serve over grilled meat