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Medium rare Bourbon Marinated Flat iron with bourbon shallot and chive compound butter

Bourbon Marinated Flat Iron with Bourbon Shallot & Chive Compound Butter

5 from 1 vote
Print Recipe
Course: Dinner, Lunch, Main
Cuisine: American
Keyword: Bourbon, Butter, Chive, Compound, Compound Butter, Flat Iron, Grilled, Grilling, Kamado Joe, Shallot, Steak
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
Flat Iron steak with a short marinade of bourbon, shallots and garlic gives a nice undertone of flavors while enjoying this steak.
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Recipe Multiplier

  • 1 ea 2-3 lb Flat Iron Steak
  • ¼ cup Bourbon
  • 1 ea Large Shallot
  • 3 ea Garlic Cloves
  • Cracked Black Pepper to Taste
  • Kosher Salt to Taste
  • Bourbon Shallot & Chive Compound Butter

Instructions

Make the Compound Butter

  • Make the recipe for Bourbon Shallot Chive Compound Butter.
    Make ahead and leave in the refrigerator to use on other grilled meats or on mashed potatoes, delish!

Marinate the Flat Iron

  • Trim the flat iron steak of any unwanted trim.
  • Mince the shallot and garlic.
  • Place the flat iron steak in a 9x13 pan or in a resealable bag.
    Season with salt and cracked black pepper.
  • Add the minced garlic and shallot.
    If using a 9x13 distribute on both sides.
  • Pour the bourbon on top of the flat iron steak.
    Distribute the bourbon underneath and on top of the steak.
  • Allow the steak to marinate for at least 3 hours but 5 would be ideal.
    The bourbon and seasonings will infuse into the meat.

Grilling the Flat Iron

  • Prepare the grill, if possible set up a searing side and a cooler side to your grill.
  • Remove the meat from the marinade.
    Pat dry with paper towels.
  • Reseason with salt and cracked black pepper.
  • Grill the Flat Iron over the hotter side of the grill grates, rotating the steak 10 to 2 to get the diamond grill marks.
  • Turn the meat and continue to sear the meat on the hotter side of the grill. Rotating the steak , 10 to 2 to get the grill marks on the other side if you wish.
  • Move the steak to the cooler side of the grill to finish cooking, similar to roasting, so you do not over char the meat.
  • Temp the meat, shoot for 125 to 130 for medium rare.
    The steak will up temp about 5 degrees.
  • Let the steak rest for 10 minutes to allow the steak to retain the juices.
  • Slice the steak across the grain, serve with the Bourbon Shallot & Chive Compound Butter.
    Enjoy!

Notes

The recipe instructions explain how to set up your grill to get perfect diamond grill marks.
Depending on the type of grill, you may not be able to set up two different temperature grilling zones.
To be honest, when I made this, I used the Kamado Joe Jr., the small grill doesn't easily allow for two grilling zones.
The steak got a great char even though I attempted to get the grill marks, sometimes a nice char on a steak is just as rewarding as the diamond grill marks.
How ever you want to cook this steak, even if it is seared in a cast iron skillet and finished in the oven, I am sure you will enjoy the Bourbon Marinated Flat Iron with Bourbon Shallot & Chive Compound Butter