Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, you can use flank steak, skirt steak, or chuck steak - but you will have to adjust the cooking time to a time that is appropriate for their thickness. Steak should marinate overnight in the refrigerator. The sauces can all be made the night before as well, cover and refrigerate.
2 pounds flat iron steak
2 Tablespoons Better Than Bouillon® Reduced Sodium Roasted Beef Base
1?4 cup vegetable oil
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cracked black pepper
2 Tablespoons chopped garlic
2 Tablespoons freshly chopped cilantro
2 red bell peppers, cleaned and quartered
1 large yellow onion, quartered
Set EGG for direct cooking (no convEGGtor) at 450°F/232°C.
Mix the Roasted Beef Base, oil, oregano, cumin, pepper, garlic and cilantro in a small mixing bowl. Rub half the marinade over the flat iron steak and refrigerate covered for 2 hours and up to 8 hours. Add the vegetables to the remaining marinade and refrigerate.
Remove the steak from the marinade and place directly onto the EGG. Grill for 4-5 minutes per side. Remove the steak from the EGG and place on cutting board. Let rest for 5 minutes.
Add the peppers and onions to the grill. Grill for 2-3 minutes per side. Remove the vegetables from the grill and chop into 1” pieces.
Slice the steak thinly and serve with the grilled vegetables.
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