Smoked Beef Flat Iron with Herbed Butter
We saw this recipe on the Beef Council’s website, and had to try it for ourselves. Just like they promised, we got juicy, tender results, and a ton of flavor in this affordable steak recipe. We’ve made a few tweaks to the original recipe, including using the more easy to find butter instead of ghee, but the basic recipe remains the same. A quick marinade, a touch of smoke, and a finish in a hot skillet yields an amazingly flavorful meal. Let us know what you think of the recipe, and we hope you enjoy it!
Combine oil, vinegar, sage, and garlic in a small bowl. Place the steak into a sealable plastic bag, and pour the marinade in to the bag. Turn the steak over to coat evenly. If time allows, let sit for up to 30 minutes in refrigerator. You can also smoke straight from coating the beef.
Prepare your herbed butter by adding the softened butter, parsley, and oregano in a small bowl. Blend together, then place on plastic wrap, and shape into a log. Wrap tightly, and refrigerate until ready to use.
Set your grill or smoker up for indirect cooking at 225ºF with smoke from a wood suitable for beef, like oak or hickory.
Remove the steak from the marinade, and discard the marinade. Place the steak on the grill, and smoke for 20 minutes. After 20 minutes, remove from the smoker.
Heat a large skillet to medium high heat. Once hot place steak directly on the skillet, and cook 6 minutes, until medium rare, turning occasionally. Season to your taste with salt and pepper.
Once the steak is seared, remove from the skillet, and let rest for 3 minutes. Slice into thin slices, and serve with a fresh salad and the herbed butter on top. Enjoy!
Get more great recipes at lakegenevacountrymeats.com
Syrah (or Shiraz) can be full of ripe red fruits when made in warm climates like Australia, or packed with dark fruit and leather notes when produced in cooler climates. Both styles are delicious and great with food!
- Rhone, France
- South Australia
- Columbia Valley, Washington
Pairs great with:
- Syrah is the perfect pairing for stews, lamb, and smoked meats