Grilled Flat Steak with Green Herbs Marinade
Grilled flat iron steak with green herbs marinade - This is exactly the recipe for turning a budget-friendly piece of meat into something very delicious. Nicely grilled butler steak with a delicious green herb marinade. It has a deep brown crust, a nice rosé inside is wonderfully juicy, and has a lot of taste!
Ingredients
- 10 twigs fresh basil only the leaves
- 10 twigs fresh thyme only the leaves
- 10 twigs Fresh Parsley only the leaves
- 1 clove garlic peeled and squeezed
- ¼ cup olive oil extra veirge
- ⅛ teaspoon ground black pepper
- 1¼ pound flat iron steaks or butler steaks, 4 steaks
- ¼ teaspoon sea salt
Ingredients you need per step are listed below the step in Italic
Instructions
- Finely chop the basil, thyme, and parsley and place them in a bowl.10 twigs fresh basil, 10 twigs fresh thyme, 10 twigs Fresh Parsley
- Season with garlic and pepper and add the olive oil.1 clove garlic, ⅛ teaspoon ground black pepper, ¼ cup olive oil
- Mix well and divide between two bowls.
- Pat the steaks dry and spread the marinade from the first bowl on the steaks. Cover and let marinate in the refrigerator for at least 30 minutes.1¼ pound flat iron steaks
- Remove the meat from the refrigerator 15 minutes before grilling.
- Heat the grill (pan) until it is very hot.
- Place the steaks on the grill and cook for 6 minutes. Turn and bake for another 6 minutes.
- Remove the meat from the grill and wrap it in aluminum foil. Let it rest for 5 minutes.
- Sprinkle with some sea salt and serve with the second bowl of green herbs.¼ teaspoon sea salt
NOTES
1. Flat Iron steaks / Butler steaks
You can also replace these with beef tenderloin. The grilling time will then be 2 minutes on both sides.
2. Basil, thyme, and parsley
Of course, you can also substitute it with other herbs. Vary with rosemary, sage, or oregano.
3. TIP
Remove the meat from the refrigerator 15 minutes before grilling. This way it is grilled more evenly.
4. Storage
- You can make the marinade up to a day in advance and keep it covered in the refrigerator. The olive oil keeps the herbs nice and green.
- Refrigerator: Make sure that the meat cools quickly back to room temperature. You can keep it in the fridge for up to 2 days.
- Freezer: Make sure that the meat cools quickly back to room temperature. Once prepared, and stored in a freezer bag or box, the steaks can be stored in the freezer for up to 2 months. Let them thaw in the refrigerator.
- Reheating after storage in the fridge or freezer: Allow the meat to come to room temperature (out of the fridge for 15 minutes) before reheating. Then bake it in the oven at 175 °F (80 °C) for 12 minutes.
Nutrition
Calories: 374kcal | Carbohydrates: 1g | Protein: 27g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 462IU | Vitamin C: 8mg | Iron: 4mg
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