Flat iron steaks are relatively new to grocery stores. The flat iron is a tender cut from the top blade of the cow’s shoulder. It is a fairly lean cut with a lot of flavor and takes well to marinades. Like most lean cuts of beef, it really shouldn’t be cooked any more well than medium as it tends to get chewy if cooked longer. If you are unable to find flat iron steak, substitute with a tri-tip; if you are a fan beef cooked a little longer, grab a couple of thick rib eyes and follow along.
- Two 1-pound flatiron steaks or 2-pound tri-tip
- 20 white or cremini mushrooms, about 2-inches in diameter
- For the marinade:
- ½ cup vegetable oil
- ¼ cup red wine vinegar
- 3 tablespoons fresh lemon juice
- 1 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 2 tablespoon chopped fresh parsley
- 1 teaspoon kosher salt, plus more for grilling
- ½ teaspoon freshly ground black pepper, plus more for grilling
- Four double prong skewers or eight bamboo skewers soaked in water for an hour
- Instant read thermometer preferably a digital probe that can be read outside the grill
- Place the steaks in a container just large enough to fit; set aside. Remove or trim the stems of the mushrooms so that they are flush with the bottom of the caps. Place mushrooms in a resealable plastic bag and set aside.
- Place all of the marinade ingredients in a blender and blitz for a minute to emulsify the ingredients. Pour half of the marinade over the steaks and the rest into the bag with the mushrooms. Flip the steaks a couple times to coat, cover and marinate in the refrigerator for at least 4 hours and for as long as overnight. Massage the bag of mushrooms to make sure they are coated. Squeeze out the excess air from the bag and seal. Place in the refrigerator to marinate with the steaks. The mushrooms will be fine if left to marinate overnight.
- Set up grill for two-zone direct and indirect grilling over high heat. Place a drip pan below the grates on the indirect side. Remove the steaks from the marinade and blot dry with paper towels. Season liberally with kosher salt and pepper. Skewer 5 mushrooms onto each double-prong skewer.
- Sear the the steaks a ta 45 degree angle for 2 minutes and then rotate 90 degrees and sear for 3 minutes more. Flip and repeat. Move steaks to the indirect side and (insert the digital probe thermometer, if you are using one), close the grill cover and cook until they reach the desired temperature (130ºF for medium rare). Remove the steaks and loosely tent with foil. Let rest for 10 minutes while you grill the mushrooms.
- Turn the direct heat down to medium and lay the skewered mushrooms, cap-side down, on the grill. Cook for 3 to 5 minutes per side or until golden and well marked. Transfer to cutting board or serving platter. I like to remove the mushrooms from the skewers and quarter them to serve over the steak.
- Slice the steak across the grain of the meat and serve with the grilled mushrooms on the side or over the top.
Cheers and Happy Grilling!