Bacon and Scallion Crusted Beef Flat Iron
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11/26/2007
I'g a Texas boy and I've eaten nothing but grilled steaks my whole life. I was actually unsure near the marinade and pan frying a steak but decided to take a gamble. Boy, was I surprised, the steaks turned out tender and juicy with the perfect flavor to accent the great taste of the meat, not over powering, and defiantly non undetectable. If you are looking for a restaurant quality steak without having to own a grill, this is it. 5 Stars all the way.
10/12/2007
I know that apartment iron steaks are the new "in" steaks nowadays, so I was keen at trying them as I never had ane. I came across this recipe and decided to take a ride to my local butcher's. I brought the steaks abode and followed the recipe to a tee. The upshot was bang-up! The steaks had a wonderful flavor from the marinade and were very juicy and tender. I cooked them medium rare (i medium) and they were perfect. I sautéed some push mushrooms in butter, olive oil and onion pulverisation and served a small amount on top of the steak. I would make this recipe again and likewise utilize this cut of steak again.
10/12/2007
Oh my God, this was incredible. The all-time apartment fe steak I accept every had. My lid goes off to cocinajnots. The taste was dancing in my rima oris. Don't alter a thing. I just finish dinner and had to come and post this.
12/17/2007
This was an o.m recipe. I followed the directions exactly and we couldn't figure out the taste. Nosotros idea either it has too much mustard or I let it marinade too long (I put it to marinade in the morning and nosotros didn't end upward grilling information technology until the next solar day for tiffin. I might try information technology once more with less mustard or with prepared mustard next time.
01/02/2008
My mother-in-law sent this recipe to me recently. While over at her house during the holidays, she made this for the family. It was WONDERFUL! I ate information technology up. Information technology was nice, because she could cook the meat to the "doneness" of everyone'southward liking. My married man and I prefer medium-rare or medium-well. My in-laws prefer their meat more well-washed. It was SO tender! She, too, followed the recipe to a tee. I will definitely be looking for flat-fe steak at the grocer in the very near future.
03/24/2008
This was a very easy and flavorful recipe. I did add a footling more garlic and rosemary than chosen for, but that's considering I similar my flavors a little intense. I also used the pan scrapings to brand a simple wine and mushroom gravy to round information technology out. Cheers for the recipe.
03/11/2008
Very good recipie just the way information technology is. I sauted some mushrooms and made mashed potatoes to become with the steaks and information technology was wonderful!
01/01/2008
This was a pretty adept recipe. I only requite it 4 stars because it seems like something is missing. As someone else said, yous are sort of trying to figure out the sense of taste. I'll try other things to add or take out. A pretty practiced steak though.
09/27/2009
This was absolutely a eating house form meal! For those that have asked, a flat iron steak is also called a "Acme Bract Steak". In my supermarket, it'due south chosen a Flat Iron steak and comes prepackaged in a cryovac (sp?) parcel. I followed the recipe ingredients exactly. I think that you need to in club to give an authentic review...is not fair to give a bad or less than complimentary review if y'all did non use the aforementioned ingredients, left one or more out, or substituted. (You can make up one's mind later on trying if you want to tweak it to your tastes.) Is not necessary to use an expensive vino...I used a $ii.97 bottle of Oak Leaf that I got at Walmart. I likewise used the fresh herbs and I think I marinaded this for about vi hours. This was simply for my husband and I, so the steak I bought was just a fiddling over 1 pound. I still used the same measurements for the marinade and it was perfect. I cutting the meat in half because I knew my hubby would want his more done....I am a medium rare girl...he doesn't like to see a lot of red. And that brings me to some complaints I saw of this recipe regarding the cooking time. It'south hard to judge that considering of the thickness of the steak yous buy and the heat yous utilise. I started the burner at medium loftier near 3 minutes before I added the meat (gas burner). I would say that for my steak, it took about vii-8 minutes per side for medium-rare. I left my husband's in the pan for an boosted iii min. per side and it was perfect for him. Splendid meal!
11/27/2007
Very good. My husband and I really liked it. I used Madeira wine instead... all I had in hand.
11/05/2007
This was actually proficient. I had never tried a Apartment Iron steak before and I was so excited nigh how it turned out that I went and got another one and made up my own marinade! My husband has asked that Flat Atomic number 26 steaks be added to the regular rotation.
01/27/2010
You lot can't go proper browning on a steak in a nonstick skillet. In order to form that perfect chaff, you have to utilize a cast iron (preferably) or a stainless steel skillet.
06/26/2010
Just fabricated this tonight following the exact directions and ingredients and it tasted okay. Cooked per the directions it comes out very rare. So, we broiled them in the oven on a grill rack for about ten minutes afterwards. The meat came out super juicy and much better this fashion. To bring out a bolder taste I fabricated a dipping sauce mixing 1/4 cup zinfandel (or carmine vino), 1 tablespoon of chocolate-brown sugar and 1 tablespoon of balsamic vinegar. This really livened up this recipe'south flavour and and should be added as part of the recipe. Enjoy!
01/11/2012
This was great! We cooked it in the oven at 500 degrees in a cast iron pan. 3 mins per side! Wonderful!!
09/12/2008
If I could give this ten stars I would. This was my first sense of taste of Flat Iron Steak. Information technology won't be my last. Information technology is more than tender than sirloin. I followed the recipe exactly except for the dry mustard, I used 1 Tablespoon. Instead of pan frying, I put information technology on the grill. I was able to go a good price on a steak assortment,(Flat Iron, Sirloin, NY Strip) so I doubled the marinade recipe, placed each steak individually in a Ziploc freezer bag with several tablespoons of the marinade and put them in the freezer. They marinade as they thaw in the fridge. My guests never let me plan ahead, they normally just drib by to meet "what'southward cooking" And so I tin pull out the amount and cut I need. Having these handy has made me a hero to steak lovers. Thanks for this flavorful recipe.
09/25/2009
i am in CANADA and have never heard of flat iron steak - could you delight suggest what other cut (proper name) information technology could be?
09/25/2009
Lori Jay, Flat fe steak is the shoulder top bract cut. Found this online: The Flat Iron is very similar to any of the Flat Steaks so anything calling for Brim or Flank Steak volition benefit from a Flat Iron Steak.
12/29/2010
It was so like shooting fish in a barrel I couldn't give it five stars, if that makes sense, simply it was admittedly phenomenal even so. I added cherry wine to deglaze and threw in a tablespoon of butter to add some substance to the sauce.
06/25/2010
I have made this recipe several times, you could say I am addicted to it. I barbeque them and the are awsome! Served with sauteed mushrooms and roasted cherry-red potatoes with shallots and garlic. Judge whats for dinner tonight?!!
05/19/2010
I was so excited to try this recipe - but it was awful. I followed recipe exactly simply ended up with tough steak with awful flavor. Was a waste of grocery $$.
09/29/2011
I made this last dark following the recipe and information technology was fantastic!!! Will definitely make this over again and again.
03/sixteen/2014
Made this last nite and my wife just loved information technology! As some suggested, substituted balsamic vinegar & worchestershire sauce for the wine. To us, that fabricated all the difference. Actually bold flavor with this selection. Iron skillet in pre-heated oven at 500 degrees and baked iv min per side. It just hissed and gave a nice sear to hold the juices. We don't see flat iron steak very often but we will at present be on the look out for more. Purchased at a Super Walmart that really had a skillful choice.
05/29/2011
This was good. I definitely hold with many other reviews that the steak needed to cook longer. The entire center of mine was red and I put it back in the pan to finish cooking. I had to employ dried herbs and balsamic vinegar instead of vino. I didn't have whatever on hand. I really like apartment iron steak and I will probably utilise this recipe again in the hereafter.
03/20/2012
I don't know what I did here, but I couldn't taste the marinade and it didn't tenderize the steak very much. I even doubled the marinating time. I affair I did different was was use sliced flat iron steaks. Peradventure, that was a problem. I did cook them in a hot pan versus grilling. Both, never seemed to be a trouble before though. The steak was still descent, for not being a prime cut, only not certain entirely about what the marinate did for it.
01/22/2014
This was a quick, like shooting fish in a barrel and delicious recipe! I only changed one thing because I didn't have chopped chives on mitt, so I used green onion, instead. This recipe is a keeper!!
01/26/2013
Yeah a practiced dish. It did not matter that ready made mustard was used instead and any sort of red wine. Strain the marinade and when you take cooked the steaks leave to settle and so boil the liquid rapidly to make a jus, add a splash of balsamic vinegar (fig if you take it) and away y'all get. Slice upwards the steak equally you would a ducks breast. This could also be served with a niggling cranberry sauce and parsley sprinkled over the superlative. Your guests volition recollect you accept spend far more than the Flat Iron costs.
11/24/2008
I tried this recipe terminal dark for my married man and I and we actually enjoyed it a lot. This is a must. I used dried herbas as I did non have fresh herbs. The result was very yummy. However, I can't wait to effort with fresh herbs. I will definately cook it again!.
03/08/2009
I have never cooked with this particular cutting of meat and I was pleasantly surprised at how tender this turned out to be! I made this strictly to specifications and plant that the wine flavor took center phase to others, and then for those that do non like the stiff 'wine flavor' I would strongly recommend cutting the amount that y'all use. My married man does not similar bloody meat and so I cooked information technology 8 minutes per side on an indoor grill and found it to exist perfect, not overcooked at all. I will definitely make this once again, but with less wine...
08/12/2013
This turned out crawly. I followed the recipe and used all fresh rosemary, chive and parsley from my wife'southward herb garden. I also used fresh chopped garlic. Pan fried. Oh, I didn't have cab, so I used merlot. Turned out tender & delicious!
07/14/2011
I concord with other posters that the marinade needs more than acidity. I would recommend substituting crimson wine vinegar and worcestershire sauce for some of the wine.
06/28/2013
I followed the recipe exactly, with the exception of the vino.I substituted crimson vino vinegar and Worcestershire sauce; someone else had recommended that. It was tasty and tender.
12/05/2014
My steak was about the same size and thickness as the picture. The recommended fourth dimension to melt was way off. Even after eight minutes on each side, it was yet raw. I threw some butter on it and stuck it in the oven at 400 until the internal temp was adequate.
01/24/2011
Really good! I did not take fresh herbs on hand which I'm sure would accept made it even tastier. I had to terminate my steak in the oven, as my pan was getting too blackened and smoky and the steak was not even rare nevertheless. 10 minutes at 425 finished it off nicely and it was yet tender and rare!
01/21/2015
Best Steak E'er! I can't believe how good such a inexpensive cut could be. I'g not a fan of wine, red esp, so I used someone'due south suggestion to sub balsamic vinegar and Worcestershire sauce instead. I also heated a cast iron skillet in a 500 °F oven to sear both sides for 4 mins and it came out juicy, near fork tender, and exactly cooked as stated. I similar my beef rare, so next time I'll do information technology for 2.5 or three mins per side, just I already went dorsum and bought more of these.
12/27/2010
There is nothing meliorate than a flat iron Steak! I volition accept this cut of meat over a prime number any day! It is so tender and juicy......and I accept a hole-and-corner supplier hehe........beloved information technology!
11/04/2011
Your recipe is very aptly named. This was hands-downwards the well-nigh fantabulous steak I have ever eaten!! The marinade was succulent and the meat almost melted in my oral fissure, it was and then tender. Good-bye Tenderloin, this is my new Fave!
07/26/2012
I was curious about apartment fe steak since I have been reading most it on the cooking websites so I purchased a decent looking cut and and then happened upon this excellent recipe and the proponents and steak aficionados were quite right about the excellent nature of this relatively new steak! It came out very tender and was delicious! Thanks for an first-class recipe!
07/18/2011
I followed the recipe exactly and it was DELICIOUS. Marinated the steaks for nigh 5 hours. Will definitely make once more!!!
02/22/2009
Im not sure what I did wrong, specially later reading the reviews again merely it turned out horrible. Id really similar to know what I did...
x/27/2010
This is an infrequent recipe. It is so like shooting fish in a barrel, I even made it on a camping trip without whatsoever trouble at all. My family unit loves the odor--wishing they could eat that every bit well--and polishes information technology all off. I serve information technology with orzo, and I think that the better the balsamic vinegar, the better the result. I used a vinegar from Safeway (okay), but remember the i at Costco was much richer. Again, excellent recipe! :D
12/03/2008
I've ever wanted to successfully pan fry a steak and flat iron is the cut to make that possible. This marinade is very good. I cooked information technology at least 6 - eight minutes per side considering it was totally raw in the middle after four minutes per side. I did not allow it come up to room temp before cooking which probably had a lot to practise with length of cooking time. It came out juicy and pink in the center after 6 - viii minutes. I will apply this recipe over again.
09/25/2009
Very skillful. The only matter I changed was I used 2 tsp and not 1/4c of dry mustard powder as I simply had ii tsp left in the bottle on paw. But, even if I had more than....I would be afraid to employ 1/4 of mustard powder in a modest batch of marinade. It sounds like an awful lot...
12/30/2008
this is far from perfect. it was still breathing afterwards the suggested prepared time. non rare but BREATHING!!! it took another xv minutes and so v to balance to get it to medium rare. and the steak was NEVER frozen.
01/03/2013
Delicious! Nice marinade. I didn't accept the cabernet so only used some cherry-red wine I had and I also didn't accept fresh rosemary so had to use stale. So I was the opposite and didn't have dry mustard so squeezed in some regular old xanthous mustard. I call up I added a scrap extra garlic and then stuck information technology in a bag and went to bed. We had it the next night for dinner Got my steak on clearance for 50% off to and then it made it taste even ameliorate!! We similar our meat nonetheless shut to growling so information technology was rare-med/rare and then tender you could cut information technology with a fork.
10/31/2010
Very tasty and tender. The marinade was delicious and the meat cut hands. Will definitely make this again with garlic mashed potatoes! My family loved it.
11/03/2008
Very good. Never had flat fe steak before and nosotros loved it.
02/xx/2009
My Very picky married man LOVED this!
01/01/2012
This is ane of our favorite (non-BBQ) steak recipes. Uncommonly tender and flavorful. We've prepared it several times without the dry mustard (but because nosotros didn't have any) and loved it. I'm going to endeavor the dry out mustard today.
02/24/2009
I did non care for this at all. I don't fifty-fifty like the smell of it. Judging by the other reviews it was expert so I am non sure if it is just because I am sensitive to the Cabernet or the mustard pulverisation or what but I will not make this again.
06/22/2009
This recipe is fantastic! I couldn't discover any "apartment iron" cuts of steak so I purchased tender medallions (another shoulder cutting). Other than that I didn't alter a thing. The flavor of the marinade is amazing, even after just ii hours, and the cooking instructions were right on target. Nosotros got a perfect medium rare. My boyfriend was very impressed. Yum!
08/18/2010
This was my first time to melt a flat iron steak. We didn't have enough time to marinate the required time but nosotros loved the flavour. The rosemary was a very pleasing taste. Can't wait to endeavor it again.
12/22/2008
Followed the recipe exactly and anybody loved it. My first try with the flat iron cut--it was succulent.
01/29/2011
Wow, this was fantastic! This is the perfect Sunday-Afterwards-Church main dish. You can mix up the marinade overnight, and pour it on the steak Sunday. morning time. Since it cooks in a skillet simply 10 minutes, you take dinner on the table in a flash. The marinade was delicious. Not too overpowering, just the perfect complement for the meat. Since I'd never had flat iron steak, I was afraid that the lean cut would be very tough. Maybe it would be without the wine to tenderize information technology. However, it was very tender. The iv.five minute per side was perfect. It is one the rare side of medium rare, but since our whole family perfers medium rare, information technology was very much to our liking. The kids and husband loved it and I'll be making it once again many more times!
09/26/2009
Made this last night just every bit directed, except had to sub prepared brown mustard, and information technology does brand a very tasty steak. I used ane" thick filets, med-rare, cooked iii mins each side. Very pretty sliced on the platter too. Might attempt topping with some sauted mushrooms next fourth dimension.
09/26/2009
1/4 C of mustard was fashion too much. I had to wash the meat.
01/22/2013
This was excellent! i used dry herbs simply fresh garlic.
12/24/2009
It was delicious! I fabricated information technology for our Christmas Eve dinner, as I wanted something that I would be able to throw together westward/out a lot of preparation. My entire family unit, including the daughters who are not fans of beef, loved it. Don't know if the recipe changed, as some reviewers talked about i/iv cup mustard--the recipe I followed only called for 1/4 tsp, which was the perfect corporeality. Highly recommend!
03/30/2008
Substituted Merlot for the Cabernet Sauvignon but kept everything else the same. Turned out wonderfully.
08/25/2008
I really don't see how no one likes this b/c I thought this was very easy to prepare and good, throw the ingredients together and marinate, then melt, how hard is that? I followed the recipe merely left out the rosemary since I didn't have any. I too used regular mustard because I don't usually go along dry in the cupboard (don't use it enough). This turned out great. The marinade made the steak very flavorful and cooked upward very tender. I used my rocket grill to cook since it is much easier and was so expert. Served with garlic mash potatoes and green beans and carrots. Groovy marinade, quick easy and tasty. Cheers for the recipe
06/08/2015
Best steak recipe always. This was my 1st time making a flat iron steak and I am back to the butcher for a couple more. I used all the fresh herbs but later chopping I had 1/three c of herbs. I used molasses in place of the wine which is what I take always used in my marinade recipes. I marinaded this for 4 hours and fried this in a large fry pan at medium/high heat for 4 minutes each side. The steak was med/rare throughout the entire steak and juicy translucent. 5+ star!
01/22/2011
This was excellent steak. I had to utilise red wine vinegar instead of cabernet, and dried herbs for fresh and it was still fantastic. Just finished eating. :) I fried some onions and potatoes with it.
07/18/2011
Thank you lot !! The steak weas very tender with a assuming beefy season. A real keeper of a recipe.
11/fourteen/2010
We LOVED this! I changed things merely a fleck, though (because I tin can never actually stick to a recipe): I doubled the garlic, used cilantro instead of chives (but because I didn't take the recipe right in front of me and got the ingredient mixed up), and also added a little fleck of paprika. It was excellent! I will definitely make this once more!
07/14/2009
Non and then skillful. It was very tender, but it tasted similar liver. Ick. Wont brand again.
01/05/2010
Bully recipe! I fabricated information technology per instructions, except I used all dried spices and I marinaded the steak overnight. This is definitely the Best version of Flat Atomic number 26 Steak I've ever fabricated.
06/09/2009
this was very good! I marinated for over 24 hours and information technology turned out very tender and flavorful.
07/08/2010
I prefer to use a Merlot rather than a Cabernet Sauvignon, and 3 cloves of garlic. Nevertheless, a great steak.
09/26/2009
It may be that I merely do not like Flat Iron steaks. I have cooked them several times and non liking them exactly, I tried this recipe. While I Volition SAY the meat was very tender, I did non similar the taste. I doubt I will utilise this recipe once more.
02/03/2013
To me, this had no sense of taste. I ended up calculation a rub to it to requite it some season.
ten/23/2009
Cracking marinade! The steaks come up out very moist and juicy, which is rare in a flat iron steak! I accept one of the vacuum sealers that allows me to make custom sized bags. I mix the marinade, and put it and the steaks in a vacuum-able pocketbook. Then I vacuum and seal the bag. I practise that with all meat marinades now, seems to really accelerate the marinating process. But that'due south the only improver I made to the recipe. Thanks for a really good one!!
07/14/2009
I'grand not quite at the "PERFECT" level on this recipe but it was good. I have other Flat Iron recipes I prefer but information technology was worth a endeavor. I followed this recipe as written. The amount of Mustard Pulverisation seemed a tad loftier. I nonetheless enjoy the reviews that bear little resemblance to the recipe their rating!!!
09/28/2011
I really did not care for the marinade on this steak. I am a big fan of flat iron steaks and was hoping to find a recipe for pan frying them. Something about the cab wine and the mustard. Hubby said information technology was skillful but we both similar the "Grilled Flat Iron Steak with Blue Cheese butter" much better. Though the marinades are quite like.
01/24/2011
PERFECT!
07/03/2010
Awesome! Had to employ dry out herbs and didn't have Wine so I used Red Wine Vinegar - the steak was great. Will definately become some fresh herbs to use next time tho. This recipe is a keeper!
02/25/2011
I don't usually do reviews. HOWEVER!! Tried this recipe this evening and it was awesome -- nothing like a great flat atomic number 26 steak in the middle of a large Maine snow storm. Flavorful, tender and nosotros'll have this again (and over again).
03/07/2010
AWESOME! Crawly! Awesome! I followed the recipe exactly except I didn't bleed the marinade. I let it chocolate-brown with the meat until it was similar bar-b-q sauce. Information technology went so fast effectually my house, the odor however hung in the air and my skillet was withal cooling, but it was GONE!
06/13/2015
I thought that the seasonings were quite anemic. I pretty much quadrupled the recipe amounts. I but dear flat irons and this flavor combination was very practiced. Note to people who are not familiar with this cut: this is not a proficient grilling steak. It is a slap-up pan steak. Practice Non cook it passed medium. Mid rare is all-time.
09/30/2009
Like shooting fish in a barrel & Succulent!
08/02/2009
I am head over heals in love with this recipe. Nifty JOB!
08/24/2017
Absolutely delicious! Cracking recipe.
04/08/2008
I used prepared mustarard and perhaps a trivial scrap more than vino than called for. There was dainty flavor, but I guess I'm looking for something a piffling different.
11/29/2016
Delicious, although I put it in the grill vs. the pan and I was tender, flavorful and cooked perfectly
02/01/2010
Excellent! Followed to a "T"!!
09/27/2009
This is really shut to a marinade I've been looking for from a steak house from forty years ago. Of grade information technology was washed on a flank steak then. Y'all simply made a wish come truthful! Big thanks Cocina JNOTS.
03/12/2019
My husband bought 2 flat iron steaks. He made ane a couple of weeks agone and it was tough and tasteless. He was ready to throw this one away just I convinced him to let me try. Used this marinade and seared equally instructed. The steak was wonderful. I didn't employ the mustard but will the next fourth dimension. Now I'one thousand ready to work on my own marinade. Cheers!
02/27/2017
Made this yesterday. Good season with the marinade, it compliments the meat. I could only marinate it for 1 1/2 hours but it was delicious.
04/28/2008
Taste is ok, but not worth the hassle...
07/28/2010
After reading a number of reviews I decided to effort this. The recipe needs something and even before making it, I idea the recipe lacked acrid. I made the post-obit modifications...turns out great for those needing something more than. * Utilize an old cab that yous take stored in the fridge for a few weeks that you like. The cab needs to oxidize and take on some off flavors and acids. Alternatively you can but fully use a home fabricated Cab about vinegar. * If you utilize vino, cutting it with balsamic vinegar. * I decided to utilise a slice/two of a small yellow onion (close to a shallot) in identify of the chives to bring out more than pungency. For the lack of acid I rate this three.five stars. No such rating to the benefit goes to the applied science!
01/06/2008
The marinade smelled good but it turned out to be very strong when the meat was cooked. I didn't like this one.
02/xv/2010
LOVE, Beloved the marinade! For us, probably best on a better cut of meat. Had to cook longer than suggested as it was really rare...returned to pan to melt longer. Meat was quite chewy. I will endeavour over again, just use a better cut of beef.
08/12/2015
So then so practiced! I've made this recipe 4 times.
01/28/2019
Super easy & really delicious!! I poured the marinade over it while information technology was resting!
01/04/2017
I used this marinade recipe with a Rib Eye. Very succulent.
11/27/2007
The best steak I ever had. It's on my rotation for the week. beloved it dearest it love information technology. Thanks cocina jnots
10/28/2019
Served with sautéed onions and button mushrooms in butter and water mixture added to pan after removing cooked steak.
09/19/2018
Just finished eating this steak & it is a keeper recipe for sure. I used the fresh herbs from our garden & followed the recipe as written except that I did a quick marinating with a marinating container & my vacuum sealer set to marinate. I had to put the leftovers in the fridge right abroad. There was only my husband & myself eating information technology & eating it & we couldn't get out it alone. It was that good! Thanks for sharing.
04/28/2016
I had never made flat fe steak before. I gave it a bit of a pounding with a meat mallet and marinated information technology in Italian dressing, chopped garlic, soy sauce, cerise wine vinaigrette, a shot of whiskey, a pinch of sugar. I was going to throw it on the grill, simply information technology started to rain desperately. As the steak was already marinating, I had to go far that day, then I found your stovetop recipe online. You were right, almost four minutes a side for medium-rare. Oh my God! What a wonderful cut of meat! Tender as a filet, with a assuming gustation akin to grass-fed beef. Merely delicious. I was skeptical about using a non-stick pan instead of a cast-iron skillet, but went with your directions anyway, and it was absolutely peachy.
02/17/2016
Tender and flavorful, all-time steak we've had in a long fourth dimension
06/30/2019
The flavor was outstanding! I'm going to apply this recipe the next time I grill, I bet it will be actually good grilled, too.
Source: https://www.allrecipes.com/recipe/150685/perfect-flat-iron-steak/
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