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Ingredients

• ✓ flat iron steak
• adobo seasoning
• lime
• garlic
• olive oil
• tortilla
• onion
• cilantro
• salsa verde

Instructions

1. 1 Season the steak all over with adobo seasoning. Squeeze 1 lime half onto the steak and rub garlic all over it. Place on a dish and refrigerate, at least 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in an ovenproof pan over medium-high heat. Add steak and cook until a crust forms, about 5 minutes. Flip and cook until crusty on the other side, about 5 minutes more.
4. 4 Bake steak in the preheated oven until tender, about 30 minutes. Allow steak to cool, about 15 minutes. Slice against the grain.
5. 5 Place tortillas on a plate and cover with a damp paper towel. Heat in the microwave until fluffy and warm, about 1 minute.
6. 6 Place a portion of steak slices on a tortilla, top with sliced onion and cilantro. Squeeze remaining lime juice on top and add some salsa verde. Repeat with remaining tortillas, steak, onion, and cilantro.

By Diana

Ingredients

• ✓ flat iron steak
• salt
• spicy brown mustard
• black tea bag

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Rub a generous amount of salt over each steak. Spread a thick layer of mustard on each side of each steak. Sprinkle tea leaves over each steak until mustard is completely covered.
3. 3 Cook the steaks on the preheated grill until desired degree of doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Donna

Ingredients

• ✓ flat iron steak
• vermouth
• sweet vermouth
• olive oil
• red pepper flake

Instructions

1. 1 Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate.
2. 2 Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving.

By Cocina JNOTS

Ingredients

• ✓ flat iron steak
• balsamic vinegar
• olive oil
• green onion
• garlic
• soy sauce
• thyme
• mustard
• black pepper

Instructions

1. 1 Place steaks, balsamic vinegar, olive oil, green onions, garlic, soy sauce, thyme, mustard, and black pepper in an extra large resealable plastic bag, squeeze out excess air, and seal the bag. Knead the bag with your hands to distribute ingredients evenly and completely coat the steaks. Marinate in the refrigerator for 1 hour.
2. 2 Preheat grill for medium-high heat and lightly oil the grate. Remove steaks from refrigerator and let sit at room temperature for 10 minutes.
3. 3 Remove steaks from bag and discard marinade.
4. 4 Cook steaks on the preheated grill until they start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes before slicing.

By Allrecipes Member

Ingredients

• ✓ flat iron steak
• olive oil
• black pepper
• kosher salt
• garlic powder
• onion powder
• cayenne pepper
• brown sugar
• lime juice

Instructions

1. 1 Lay steaks out on a platter and allow to come to room temperature, about 30 minutes.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Whisk together the olive oil, pepper, salt, garlic powder, onion powder, cayenne pepper, brown sugar, and lemon juice in a small bowl. Evenly rub one side of each steak with the mixture.
5. 5 Lay the steaks on the hot grill with the seasoned-side facing up for 2 minutes. Flip and sear the seasoned side about 2 minutes.
6. 6 Transfer steaks to preheated oven; bake to desired doneness, seasoned-side up, 8 to 10 minutes for medium-well. Allow to rest 3 to 4 minutes before serving.

By jamjar caterers

Ingredients

• ✓ flat iron steak
• olive oil
• cayenne pepper
• black pepper
• paprika
• salt
• mustard powder
• garlic powder
• olive oil
• red wine
• portobello mushroom

Instructions

1. 1 Allow the steaks to come to room temperature.
2. 2 Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste.
3. 3 Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat.
4. 4 Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C).
5. 5 Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes.
6. 6 Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve.

By Jackie B

Ingredients

• ✓ flat iron steak
• garlic
• olive oil
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange garlic cloves on a baking sheet. Drizzle 1 tablespoon olive oil over garlic.
3. 3 Bake garlic in preheated oven until golden brown, 15 to 20 minutes, stirring once to prevent burning. Remove from oven and allow to cool.
4. 4 Place cooled garlic and 1/2 cup olive oil in a food processor; blend until mixture is a paste.
5. 5 Season steaks with salt and pepper. Rub garlic paste on both sides of each steak.
6. 6 Place a large skillet over medium heat. Cook the steaks until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C), about 5 minutes per side. Remove the whole pan from the heat and let stand until steaks reach an internal temperature of 145 degrees F (63 degrees C), or your desired degree of doneness.

By angelak06

Ingredients

• ✓ flat iron steak
• olive oil
• peppercorn
• salt
• butter
• garlic
• balsamic vinegar
• parsley

Instructions

1. 1 Brush flat iron steak with olive oil; press into ground peppercorns, then season with salt. Set aside. Melt butter in a large skillet over medium-high heat. Add steak; cook to desired degree of doneness, about 4 minutes per side for medium-rare. Transfer steak to a plate; keep warm.
2. 2 Add garlic to the skillet; cook over medium heat until begins to brown around edges, about 1 minute. Pour in balsamic vinegar, increase heat to medium-high, cook until vinegar has reduced by half.
3. 3 Thinly slice steak against the grain; arrange on a serving platter. Pour reduced balsamic vinegar over top; sprinkle with chopped parsley to serve.

By KMOMMYZ

Ingredients

• ✓ flat iron steak
• sesame oil
• garlic
• salt
• onion powder
• cajun seasoning
• green hot pepper sauce
• soy sauce
• teriyaki sauce
• brown sugar
• sesame oil
• red bell pepper
• green onion

Instructions

1. 1 Whisk together 2 tablespoons of sesame oil with the garlic, salt, onion powder, Cajun seasoning, hot pepper sauce, soy sauce, teriyaki sauce, and brown sugar in a bowl, then pour into a resealable plastic bag. Add the flat iron steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
2. 2 Remove the flat iron steak from the marinade, and shake off excess. Discard the remaining marinade. Heat the remaining 3 tablespoons of sesame oil in a cast iron skillet over medium high heat until it begins to smoke. Sear the steak in the hot oil until cooked to your desired degree of doneness, about 3 minutes per side for medium. Remove the steak from the skillet and set aside to rest for 5 minutes before slicing thinly. While the steak is resting, cook the bell pepper in the hot skillet until it begins to soften, about 1 minute. Stir in the green onions, and cook for 30 seconds more. Serve the pepper mixture over the sliced steak.

By Victoria Champagne Benoit

Ingredients

• ✓ flat iron steak
• cinnamon
• black pepper
• garlic powder
• chili powder
• cayenne pepper
• brown sugar
• olive oil
• garlic
• red onion
• cabernet sauvignon
• dry red wine
• gorgonzola cheese
• basil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Combine the cinnamon, black pepper, garlic powder, chili powder, cayenne pepper, and brown sugar in a small bowl. Sprinkle over the flat iron steaks on all sides, and press into the meat; set aside.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and boil until the wine has nearly evaporated, about 5 minutes more. Remove the onions from the skillet and set aside.
4. 4 Cook the flat iron steaks on the preheated grill for 4 minutes per side, then remove and place into the skillet. Top the steaks with the onion mixture, and sprinkle with Gorgonzola cheese.
5. 5 Bake in the preheated oven until the cheese has melted and the steaks have cooked to your desired degree of doneness, about 5 minutes for medium. Sprinkle with chopped basil to serve.

By Tiffany Andersen

Ingredients

• ✓ flat iron steak
• soy sauce
• rice wine vinegar
• brown sugar
• green onion
• garlic
• mustard powder
• sesame seed

Instructions

1. 1 Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.
2. 2 Remove steak from marinade; shake off excess. Discard remaining marinade.
3. 3 Heat a non-stick skillet over medium-high heat. Add steak; cook until outside is seared, about 1 minute per side. Continue cooking until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
4. 4 Transfer steak to a cutting board; rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.

By GMUCHEFWHIT

Ingredients

• ✓ flat iron steak
• cooking spray
• taco seasoning mix
• milk
• butter
• all-purpose flour
• mexican cheese blend
• black bean
• salsa
• tortilla chip

Instructions

1. 1 Spray a frying pan with cooking spray. Heat over medium heat. Cook and stir steak until barely any pink remains, 5 to 7 minutes. Drain fat from pan; add taco seasoning to the steak. Let simmer until desired consistency is reached, 3 to 5 minutes.
2. 2 Warm milk in a medium saucepan over medium heat until small bubbles appear along the sides. Remove from heat.
3. 3 Melt butter in another medium saucepan over medium-high heat. Add flour once bubbles disappear. Cook, stirring constantly with a whisk, until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in the warm milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low and stir in shredded cheese.
4. 4 Add black beans, salsa, and the steak pieces. Stir and serve with tortilla chips.

By Lara

Ingredients

• ✓ flat iron steak
• salt
• black pepper
• olive oil
• red onion
• salad dressing
• red bell pepper
• portobello mushroom
• red wine
• spinach
• blue cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides steak with salt and black pepper.
2. 2 Cook on the preheated grill until desired doneness, about 5 minutes per side for medium-rare. Rest steak in a warm area.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add onion; cook until begins to soften, about 4 minutes. Add salad dressing; bring to a boil, then stir in bell peppers and mushrooms. Reduce heat to medium; cook until peppers are tender, about 5 minutes. Transfer vegetables to a bowl using a slotted spoon; set aside.
4. 4 Increase heat to medium-high. Add red wine to the skillet; simmer until dressing and wine reduced to a syrupy sauce, about 5 minutes.
5. 5 Meanwhile, thinly slice steak against the grain. Divide spinach among serving plates. Spoon warm, vegetable mixture over spinach; top with sliced steak. Spoon red wine sauce on top; sprinkle with blue cheese.

By Kerinholland

Ingredients

• ✓ flat iron steak
• olive oil
• garlic
• parsley
• rosemary
• chive
• cabernet sauvignon
• dry red wine
• salt
• black pepper
• mustard powder

Instructions

1. 1 Place steak inside a large resealable bag. Stir olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder together in a small bowl.
2. 2 Pour marinade over steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
3. 3 Heat a nonstick skillet over medium-high heat. Place steak in the hot skillet and discard any remaining marinade; sear and cook steak for 3 to 4 minutes on each side for medium rare, or to your desired degree of doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.
4. 4 Allow steak to rest for about 5 minutes before serving.

By Cocina JNOTS

Ingredients

• ✓ flat iron steak
• paprika
• salt
• brown sugar
• chili powder
• chipotle chile powder
• black pepper
• garlic powder
• onion powder
• cumin

Instructions

1. 1 Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. 3 Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

By Danny Jaye

Ingredients

• ✓ flat iron steak
• salt
• black pepper
• garlic powder
• onion powder
• vegetable oil
• cremini mushroom
• burgundy wine
• beef stock
• butter
• flour
• heavy cream
• chive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season both sides flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat; add 2 teaspoons vegetable oil and heat until oil shimmers. Add steak; sear until well browned, about 3 minutes per side. Transfer steak to a plate.
3. 3 Reduce heat to medium; add remaining 1 teaspoon vegetable oil to skillet. Add mushrooms; cook and stir until wilted and browned, about 10 minutes. Reduce heat to medium-low; add wine to skillet and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock and bring to a simmer.
4. 4 Mash butter and flour in a small bowl into a paste using a fork; stir into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Return flat iron steak to the skillet.
5. 5 Cook in the preheated oven until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal against the grain; place on a platter.
6. 6 Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.

By ALRAYNA

Ingredients

• ✓ flat iron steak
• brown sugar
• garlic powder
• onion powder
• chili powder
• ancho chile powder
• chipotle chile powder
• salt-free seasoning blend
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Mix the brown sugar, garlic powder, onion powder, chili powder, ancho chile powder, chipotle chile powder, salt-free seasoning blend, salt, and pepper together in a bowl until thoroughly blended. Sprinkle over both sides of the steak, and rub into the meat. Cover, and refrigerate at least 30 minutes, or up to 2 days.
2. 2 Before cooking, drizzle steak with vegetable oil, and rub the oil into the meat. Cook as desired.

By Michelle Berger

Ingredients

• ✓ flat iron steak
• honey
• balsamic vinegar
• olive oil
• lemon juice
• worcestershire sauce
• tarragon
• rosemary
• garlic powder
• white pepper
• salt

Instructions

1. 1 Whisk together honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt in a large bowl until well combined; pour into a resealable plastic bag. Add flat iron steak; coat with marinade, squeeze out excess air, and seal the bag. Place in the refrigerator to marinate for at least 6 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove steak from marinade; shake off excess and discard marinade. Cook steak on the preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center of steak should read 140 degrees F (60 degrees C) for medium-rare doneness.

By Jill Brune Lash

Ingredients

• ✓ flat iron steak
• garlic
• basil
• pine nut
• olive oil
• parmesan cheese
• lemon juice
• red pepper flake
• garlic
• salt
• pepper

Instructions

1. 1 Chop garlic cloves in a food processor until minced. Add basil and pine nuts and pulse a few times to combine. With the food processor running, slowly pour in olive oil, stopping once or twice to scrape down the sides. Add Parmesan cheese, lemon juice, and red pepper flakes and pulse until blended. Season with salt and pepper.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
3. 3 Rub steaks with minced garlic and season with salt and pepper.
4. 4 Grill steaks to the desired degree of doneness on the preheated grill, about 4 minutes per side for medium. Baste steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.

By desihannagan

Ingredients

• ✓ flat iron steak
• salt
• garlic
• olive oil
• pale ale
• stout beer
• worcestershire sauce
• hoisin sauce
• brown sugar
• butter
• shallot
• all-purpose flour
• black pepper
• butter

Instructions

1. 1 Rub steaks down with a pinch or two of salt. Let rest for 30 minutes to absorb salt.
2. 2 Meanwhile, preheat the oven to 385 degrees F (190 degrees C).
3. 3 Mince 1 clove of garlic and set aside. Cut tops off 2 remaining cloves and rub with olive oil. Wrap in foil.
4. 4 Roast garlic in the preheated oven until cloves are tender and browned, about 25 minutes. Remove from the oven and set aside.
5. 5 Whisk pale ale, stout, Worcestershire, hoisin, and brown sugar together in a bowl; set aside.
6. 6 Melt 2 tablespoons butter in a saucepan over medium-low heat. Reduce heat to low, add shallot, and cook until it starts to caramelize, 10 to 15 minutes. Add the reserved minced garlic and the roasted garlic; cook until fragrant, about 30 seconds.
7. 7 Add remaining 2 tablespoons butter and flour; stir it all up to make a roux and cook for 4 minutes. Increase heat to medium and slowly whisk in the beer mixture, letting it thicken each time before adding more. Once it is all incorporated, let gravy simmer and reduce for 10 minutes. Season with remaining salt and pepper.
8. 8 Melt clarified butter in a large skillet over medium heat. Add steaks and cook for 8 minutes, flipping halfway through. Crank heat up to medium-high and sear for a maximum of 1 minute per side. Remove steaks to a plate and tent with foil; let rest for 8 to 10 minutes.
9. 9 Plate steaks and ladle gravy over top. Serve immediately.

By Brian Genest

Ingredients

• ✓ flat iron steak
• red wine vinegar
• garlic
• black pepper
• rosemary
• oregano
• salt
• olive oil
• butter
• blue cheese
• chive
• black pepper

Instructions

1. 1 Whisk olive oil, vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt together in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard remaining marinade. Allow steak to stand at room temperature as the grill warms.
3. 3 Meanwhile, mash butter, blue cheese, chives, and 1/8 teaspoon of black pepper together until combined; set aside.
4. 4 Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

By Kristin

Ingredients

• ✓ flat iron steak
• olive oil
• garlic
• parsley
• thyme
• red wine
• mustard powder
• salt
• pepper
• garlic
• mustard powder
• olive oil

Instructions

1. 1 Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
3. 3 Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.

By desihannagan

Ingredients

• ✓ flat iron steak
• salt
• pepper
• brown mushroom
• salt
• pepper
• sherry vinegar
• olive oil
• barbecue sauce
• vegetable oil
• cider vinegar
• hot dog bun
• mayonnaise
• arugula
• cherry tomato

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Cut steak into 6 thick strips. Season generously with salt and pepper.
3. 3 Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
4. 4 Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
5. 5 Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
6. 6 Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
7. 7 Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.

By John Mitzewich

Ingredients

• ✓ flat iron steak
• soy sauce
• brown sugar
• fish sauce
• ginger
• sesame oil
• chile paste
• sesame seed
• garlic
• cooking spray
• onion
• sugar snap pea
• olive oil
• salt
• black pepper
• green onion

Instructions

1. 1 Slice steak across the grain as thinly as possible.
2. 2 Whisk soy sauce, brown sugar, fish sauce, ginger, sesame oil, chili paste, sesame seeds, and garlic together in a large bowl until combined. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour to overnight.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
4. 4 Coat a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side of the prepared sheet pan. Drizzle with enough olive oil to coat; season with salt and black pepper. Remove steak from marinade and shake off excess; place on other side of the prepared sheet pan. Discard remaining marinade.
5. 5 Bake in the preheated oven until steak is slightly charred on edges, 10 to 12 minutes. Garnish with green onions.

By FrackFamily5 CACT

Ingredients

• ✓ flat iron steak
• soy sauce
• oyster sauce
• hoisin sauce
• red wine vinegar
• sesame oil
• garlic powder
• honey
• chile sauce
• black pepper
• broccoli
• chow mein noodle
• olive oil
• onion
• garlic

Instructions

1. 1 Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
2. 2 Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
3. 3 Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

By Raquel Teixeira

Ingredients

• ✓ flat iron steak
• milk
• heavy cream
• parmesan cheese
• romano cheese
• egg yolk
• salt
• black pepper
• salad dressing
• rosemary
• lemon juice
• fettuccine pasta
• spinach
• gorgonzola cheese
• balsamic glaze
• parsley

Instructions

1. 1 Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whisk in Parmesan and Romano cheeses. Remove from heat.
2. 2 Whisk egg yolks together in a heat-proof bowl; slowly whisk in about ¼ cup hot cream mixture to temper eggs. Slowly whisk egg yolk mixture into the cream mixture in the saucepan; season with salt and black pepper. Cool Alfredo sauce; refrigerate until needed.
3. 3 Whisk salad dressing, rosemary, and lemon juice together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
6. 6 Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
7. 7 Remove steak from marinade; shake off excess. Discard remaining marinade. Cook on the preheated grill to desired doneness, 5 to 10 minutes.
8. 8 Pour hot Alfredo sauce into a large serving bowl. Add fettuccine; toss to combine. Sprinkle remaining 2 tablespoons Gorgonzola cheese on top. Add grilled steak; drizzle with balsamic glaze and garnish with parsley.

By Elissa

Ingredients

• ✓ flat iron steak
• tortilla chip
• feta cheese
• romaine lettuce
• jalapeno pepper
• tomato
• red onion
• yellow bell pepper
• corn kernel
• black pepper
• salt
• olive oil
• salt
• balsamic vinegar
• honey
• cilantro leaf
• lime juice
• ginger
• jalapeno pepper
• garlic

Instructions

1. 1 Make the dressing: Pulse garlic, jalapeño, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic vinegar, and salt; pulse to blend. Turn the blender on; pour in oil in a slow, steady stream. Blend until dressing is smooth.
2. 2 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
3. 3 Make the salad: Season steak with salt and black pepper, then transfer to the prepared baking sheet.
4. 4 Broil in the preheated oven until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side.
5. 5 While the steak is cooking, stir together corn, bell pepper, onion, tomato, and jalapeño in a bowl.
6. 6 Remove steak from the oven and let rest for 10 minutes. Thinly slice steak against the grain.
7. 7 Divide lettuce among 4 plates. Drizzle dressing over top, then top with steak slices and corn mixture. Sprinkle with feta and serve with tortilla chips.

By psgnyc114