Guinness Flat Iron Steak

Guinness Flat Iron Steak

Guinness Flat Iron Steak

Flat Iron steak is my go to cut for a quick and inexpensive dinner. These steaks typically run about 5.99/lb at the grocery store so for around $12 you’ll have a steak that can feed 3-4 people easily. The flat iron is cut from the chuck area of the steer and has a similar texture to sirloin. It’s best cooked on the rare to mid rare side, and as always, slice it across the grain for tender pieces. For this recipe I put an Irish spin on a flat iron steak for St. Patrick’s Day. First I made a quick marinade using 1 bottle of Guinness Stout Irish beer mixed with a little Worcestershire, Soy, and a touch of Killer Hogs AP Seasoning. The flat iron soaks in the marinade for at least an hour to pick up flavor. You could go as long as 6 hours if you like just place it in the refrigerator while it marinates. Guinness Flat Iron Steak I also made a Guinness Stout Mushroom Reduction Sauce to serve over the steak.
  • 2 Tablespoons salted butter
  • 1 small shallot finely chopped
  • 4-5 cloves garlic minced
  • 8oz Sliced Baby Bella Mushrooms
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1 Tablespoon balsamic vinegar
  • 1 cup Guinness Stout Beer
  • 1 teaspoon corn starch
  • 1 teaspoon cold water

Melt butter in a sauce pan over medium heat.  Add shallot and garlic and sauté for 2 minutes.  Add sliced mushrooms and season with AP seasoning.  Sauté for 2-3 minutes until mushrooms are tender.  Add Worcestershire, soy, and balsamic reduce for 3-4 minutes; add Guinness and reduce volume by half (approx 5-7 minutes).  Combine corn starch and cold water in a small bowl and whisk into sauce.  Allow the mixture to reach a slight boil and remove from heat.  Serve warm over steak.

To cook the flat iron I used my Weber kettle w/ a hot bed of Royal Oak Natural Charcoal briquettes. As soon as the coals were hot, I placed the cooking rack on the grill and topped them with a set of GrillGrates. Guinness Flat Iron Steak I ran the grate temp up to 500 degrees by opening both top and bottom vents 100 percent. I also took the steak out of the marinade and let it any excess moisture drip off. The outside was seasoned with a little Steak Rub for texture then it was ready for the grill. Guinness Flat Iron The cooking process is simple. It takes about 10 total minutes on the grill for medium rare. First the steak goes down and I set a timer for 2.5 minutes; then it’s twisted 90 degrees to create grill hatch marks; after 5 minutes I flip it over and repeat the same steps. At this point the internal should be between 120-125 degrees which is perfect for flat iron steak – I used my Thermoworks Thermapen to monitor the internal temps. Guinness Flat Iron Steak Now all that’s left is to rest the flat iron for 5-7 minutes before slicing, don’t skip this step it’s crucial for a juicy steak. Guinness Flat Iron Steak Before serving slice the steak into thin strips across the grain, arrange it on a platter or iron skillet and drizzle with the Guinness Mushroom Sauce. I roasted some baby gold potatoes on the smoker to serve along with it but you could pair this steak with your favorite vegetable or side dish. Guinness Flat Iron Steak I hope it brings you the Luck of the Irish on St. Patrick’s Day! Print
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Guinness Flat Iron Steak

Guinness Flat Iron Steak


Scale

Ingredients

  • 1 Flat Iron Steak – 1.5lbs
  • 1 Tablespoon Killer Hogs Steak Rub

Guinness Flat Iron Steak Marinade:

  • 12oz Guinness Stout Beer
  • 2oz Worcestershire Sauce
  • 2oz Soy Sauce
  • 1 teaspoon Killer Hogs AP Seasoning
  • Combine ingredients in a small bowl and use as a marinade for beef.

Guinness Mushroom Sauce


  • 2 Tablespoons salted butter
  • 1 small shallot finely chopped
  • 45 cloves garlic minced
  • 8oz sliced baby Bella mushrooms
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1 Tablespoon balsamic vinegar
  • 1 cup Guinness stout beer
  • 1 teaspoon corn starch
  • 1 teaspoon cold water
  • Melt butter in a sauce pan over medium heat. Add shallot and garlic and sauté for 2 minutes. Add sliced mushrooms and season with AP seasoning. Sauté for 2-3 minutes until mushrooms are tender. Add Worcestershire, soy, and balsamic reduce for 3-4 minutes; add Guinness and reduce volume by half (approx 5-7 minutes). Combine corn starch and cold water in a small bowl and whisk into sauce. Allow the mixture to reach a slight boil and remove from heat. Serve warm over steak.

Smoked Potatoes

  • 1lb baby Yukon gold potatoes
  • 1 Tablespoon Olive Oil
  • 1/2 Tablespoon Kosher Salt
  • 3 Tablespoon melted butter
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon Killer Hogs AP Seasoning
  • Rinse and dry potatoes, place potatoes on foil lined baking sheet, drizzle with olive oil and season with Kosher Salt. Prepare pellet smoker or other grill for indirect cooking at 400 degrees. Place the baking sheet on the grill and cook for 30 minutes or until potatoes are tender. Use a skewer to check potatoes. It should slide in with little resistance. Melt butter in a small bowl, add parsley and AP seasoning. Drizzle over warm potatoes and serve.

Instructions

  1. Remove flat iron steak from packaging and trim excess silver skin; place the flat iron in a 1 gallon size zip top bag. Combine the ingredients for the marinade in a small bowl and pour over steak. Marinate for 1 hour.
  2. Prepare charcoal grill for direct grilling at 500 degrees. While grill is heating prepare Guinness Mushroom sauce as directed above.
  3. Remove the flat iron steak from the marinade allowing excess moisture to drip back into zip top bag. Season the steak with Killer Hogs Steak Rub on all sides.
  4. Place the steak on the grill and cook for 5 minutes. rotate the steak after 2.5 minutes to create grill marks. Repeat the same step for the opposite side for a total cook time of 10 minutes or until the steak reaches 125 internal temperature – medium rare.
  5. Rest the flat iron for 5-7 minutes before slicing and serve topped with Guinness Mushroom sauce.

Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Follow me on Instagram Buy Killer Hogs Products Here Guinness Flat Iron Steak

Comments 3

  1. What are some other cuts of beef that would be good with this recipe? For some reason flat iron is not popular up in New England so I have a hard time finding it. Could this work with a flank steak?

  2. Hello Malcolm,

    We tried this tonight for my wife’s birthday. We already know the flat iron steak is good from previous grilling and yes it needs to be no more than medium rare like you said 125 degrees. So the steak is excellent and one of our favorites, but that mushroom sauce is Killer Hogs worthy! Thanks for the recipe. Saving this one for future grill nights. Tastes great, grills up quick, give it five 5 stars!

  3. The family absolutely loved this. Found a great marbled flat iron steak at HEB, loaded it up once off the grill. What a great surprise. Malcom has made me the star of the family.

    Heading over to make your grilled lobster tails again now. Thanks Malcom!

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