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.

Changing Out a Favorite

My daughter likes the homemade French dressing that I make, but today she requested that I 'turn up the volume' on this recipe by changing out some ingredients to create a sweeter dressing. I immediately knew that I could make a Honey French Dressing that she would be sure to love.

The ingredients for this new recipe are white wine vinegar, catsup, honey, sugar (not pictured), canola oil, paprika, ground mustard, onion, kosher salt and garlic.

First I measured out 1 cup of catsup, 1/2 cup white wine vinegar, 1/2 cup honey, 1/2 cup sugar, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon ground mustard, 2 teaspoons grated onion and 1 grated garlic clove.

Then I slowly poured 1 cup canola oil in while I briskly whisked the mixture.

After getting the daughter's blessing for this new recipe, it was bottled and refrigerated. Not bad for 15 minutes work.