Bourbon & Balsamic Flat Iron

Mince the Rosemary and Garlic
In a mixing bowl, combine the Herbs, Sugar, Spices, Bourbon, Balsamic Vinegar, and Water.
Whisk to combine.
While whisking the ingredients, slowly drizzle in the Olive Oil.
Emulsify the oil into the vinegar/spice mix. Whisk until the sugar is dissolved.

Trim any unwanted fat from the Flat Iron, there shouldn't be too much as it is a lean cut of meat.
Place the steak into a resealable bag.
Pour the marinade over the steak in the bag.
Press the air out of the bag as much as possible. Then seal.
Marinate the Flat Iron for 6 - 24 hours in the refrigerator.

Approximately 1 hour before you are ready to grill, remove the Flat Iron from the marinade and rest at room temperature to bring the steak up in temperature.
Preheat the grill to high heat.
Use cast iron grill grates or a cast iron pan to get a great sear on the meat.
Insert The Meatstick Chef X wireless probe thermometer into the Flat Iron on the side.
Season the Flat Iron with Salt and Black Pepper.
Grill the steak on the first side for approx 2-3 minutes.
Then turn the steak on the grill to develop diamond grill marks on the steak.
Cook for an additional 1-2 minutes.
The Meatstick Chef X wireless meat thermometer will give you a live to the moment temperature of the meat on their App.
Flip the steak when it reaches halfway to the desired temperature.
Example: Medium Rare - 125° flip the meat at 65° to allow for enough time to get a good sear on the second side.
Once you flip the steak to the second side, repeat the process if you want to have diamond marks on the second side.
If not, no problem, grill until the desired temperature is reached.
Once the steak reaches approximately 5° below the target temperature, remove from the grill to rest. This will allow the meat to retain its juices.
Make the Peppercorn Sauce while the steak rests.
Once the steak has rested for 10-15 minutes, slice across the grain.
On the bias as you cut through the meat.
Serve with the Bourbon Peppercorn Sauce

Watch Video to see cooking demonstration.
Mince the Minced Shallots and Garlic.
Heat the Oil in a Saute Pan over a medium high heat.
Add the Shallots and saute until translucent.
Add the Garlic and saute for a minute until fragrant.
Turn the heat to high and add the Bourbon.
Reduce the Bourbon by half (approx 2-3 minutes)
Add the Beef Broth and bring to a boil.
Add the Black Pepper, Green Peppercorns and the Brine.
Cook until reduced by half.
Remove the pan from the heat.
While whisking the sauce, add the Heavy Cream.
Pour slowly while whisking to incorporate.
Return to a medium heat and bring to a medium simmer.
Simmer for a 2-3 minutes to reduce slightly.
Taste for seasoning, add Salt as needed.
Place the Butter pats into the flour. Best if the butter is not refrigerator cold.
Press the butter into the flour so it adheres to the butter.
Alternatively, the sauce can be thickened with a cornstarch slurry.
While the sauce is simmering, add the flour coated butter. Swirl the pan or whisk the sauce to incorporate the butter while simmering.
Let the sauce cook over a medium heat until the sauce reaches the desired thickness. The sauce should coat the back of a spoon. (flour and butter to thicken needs to cook to thicken as a roux does)
Alternatively, if thickening with cornstarch, you will only cook the sauce until it is reaches the desired thickness. Cornstarch thickens quickly.
Serve the sauce with the Bourbon & Balsamic Marinated Flat Iron Steak!