Flat iron steak is a cut of beef that is taken from the shoulder clod just above the shoulder blade. The Flat Iron has two halves that are separated by a thin section of tough gristle running lengthwise through the meat. Flavorful, well marbled, and very tender, a flat iron steak is considered to be only slightly less tender than a filet mignon cut. This recipe is great to make the day ahead to let the marinade soak into the meat real good, but if you are short on time a few hours in the marinade works as well.
3 tablespoons honey
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dried tarragon
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 pinch salt
1 1/2 pounds flat iron steak
Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 3-4 hours or overnight.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.