Charlotte’s Regional Farmers Market on Yorkmont Road is every foodie’s dream and my family loves going. Strolling around the market stalls, sampling the season’s best produce from local farmers, and bringing home fresh ingredients for our meals is a favorite way to spend our Saturday mornings. Recently we picked up a juicy flat iron steak from one of the farming families who raises grass-fed, free cattle north of Charlotte.
From what I read, Flat Iron Steak is a relatively new cut that’s from the shoulder. Since it has a reputation of possibly being a little tough, we chose to marinate ours and give it a nice sear in the cast iron pan on the Big Green Egg.
Herb Marinade for Flat Iron Steak
In a bowl combine lots of minced mint, minced rosemary and minced garlic cloves. Add the juice of one lemon and at least as much olive oil. We had some lemon and garlic infused oils left in their bottles so we used those, too. Give it all a good stir to combine the ingredients.
Place your flat iron steak into a one gallon zip lock bag and pour the marinade over the meat. Close the bag, place it on a plate and refrigerate for a few hours. Ours marinated for about 4 hours.
Grilling Flat Iron Steak in A Cast Iron Skillet on The Big Green Egg
Once the steak has marinated, take it out of the refrigerator and let it sit to allow it come to room temperature.
In the mean time, set up your Big Green Egg for direct heat, EGGnite the charcoal and get the temperature to 400F. Place your cast iron skillet on top of the grate and allow it to heat up for a few minutes.
Place the flat iron steak directly into the cast iron skillet and close the Big Green Egg’s lid. Grill the steak for four minutes on each side until the internal temperature has reached 135F.
Let the steak rest for five minutes covered with foil. Then slice it across the grain and serve with a seasonal salad. Ours had roasted golden beets, goat cheese and bell peppers with an orange vinaigrette. Enjoy!
