Flat Iron Steak marinated in Guinness Beer, served with smoked potatoes and a Guinness Mushroom Sauce
#GuinnessSteak #FlatIronSteak #howtobbqright
What Malcom Used In This Recipe:
- Weber Kettle Grill - weberinc.sjv.io/QyjyWa
- Killer Hogs AP Seasoning bit.ly/TheAPRub
- GrillGrates - bit.ly/H2Q_GrillGrates
- Killer Hogs Steak Rub bit.ly/TheSteakRub
- Thermoworks Thermapen bit.ly/H2QThermapen
- BBQ Gloves - bit.ly/H2Q_BBQGloves
Guinness Flat Iron Steak
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.
I also made a Guinness Stout Mushroom Reduction Sauce to serve over the steak. I melted some butter in a sauté pan and added finely chopped shallot, garlic, and mushrooms. Sautéed the vegetables for 3 minutes until tender, seasoned with a good pinch of salt and black pepper, then added Worcestershire, Soy Sauce, and Balsamic Vinegar. This mixture was reduced for 3-5 minutes and then I poured in 1 cup of Guinness beer. Continue to reduce until the mixture cooks down by about half and thicken with a little corn starch slurry (1 tsp corn starch mixed with 1 teaspoon cool water). Let the sauce come to a slight boil after whisking in the corn starch slurry and then remove from heat and keep warm until ready to serve.
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 Killer Hogs 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 Thermapen to monitor the internal temps.
Now all that’s left is to rest the flat iron for 5-7 minutes then 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 Ingredients:
- 1 flat iron steak (1.5lbs)
- 1 Tablespoon Killer Hogs Steak Rub
Guinness Flat Iron 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
- 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 salt and pepper. Sauté for 2-3 minutes until mushrooms are tender. Add Worcestershire, soy, and balsamic reduce for 3-4 minutes; add Guiness 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.
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