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.
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.
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.
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.
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.
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.
I hope it brings you the Luck of the Irish on St. Patrick’s Day!
Guinness Flat Iron Steak