Flat Iron Steak for Dinner - and Lunch

I like to keep certain things in my freezer for those times when I need a quick, easy dinner.

Flat iron steak has recently earned its place in this category.

This cut of meat can be marinated for just an hour or two before being cooked.

I had a recipe in mind, but my dear husband ignored my instructions to stop at the grocery and pick up a bottle of whiskey.

Of course, he claims that I told him not to stop.

Oh to have that selective male hearing.

Life must be much easier when one can pick and choose what one hears.

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Obviously I was going to have to wing this recipe.

Here I have assembled:

Extra virgin olive oil

black pepper

sherry

Light soy sauce

dried thyme

dried rosemary

fresh parsley

chives (in place of the green onion)

garlic

flat iron steak

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The ingredients were mixed and put with the flat iron steak in a zip-top bag.

This marinated in the refrigerator for an hour before being removed and seared over medium-high heat in a non-stick pan.

The meat rested for about 15 minutes under foil.




I prefer to cook the flat iron steak to rare.

A baked Yukon Gold potato and sauteed broccoli round out the dinner.

This was good, but I think I would have liked it even better if I had been able to use whiskey in the recipe.

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The Foodie Daughter gave this 5 stars, while the Foodie Boyfriend and I gave this 4 stars.

The dear husband gave this 3-1/2 stars.

I'd say this recipe passes muster.

I still want to try it with the whiskey.

I promised you lunch also, didn't I?

The next day I made a salad with Romaine lettuce and red onion in a tortilla salad shell.

Seared leftover flat iron steak and my homemade Honey French Dressing finish off this delightful salad.

This was almost better than its first incarnation.