Guinness Flat Iron Steak on the Grill

By HowToBBQRight · 90 min

Ingredients

Instructions

1. Marinate the flat iron steak in a mix of 12 oz Guinness, 2 oz Worcestershire sauce, 2 oz soy sauce and 1 teaspoon Killer Hogs AP Seasoning for at least 1 hour, up to 6 hours.
2. Make the mushroom sauce: melt 2 tablespoons butter in a pan over medium heat, add the shallot and garlic and sauté for 2 minutes. Add the mushrooms, season with ½ teaspoon kosher salt and ½ teaspoon black pepper, and sauté for 2–3 minutes until tender.
3. Add ¼ cup Worcestershire sauce, ¼ cup soy sauce and 1 tablespoon balsamic vinegar, and reduce for 3–4 minutes. Pour in 1 cup Guinness and reduce by about half, about 5–7 minutes.
4. Mix 1 teaspoon cornstarch with 1 teaspoon cold water, whisk into the sauce, bring to a slight boil, then remove from heat and keep warm.
5. Preheat a kettle grill with a hot bed of charcoal and set GrillGrates on the grate; raise the grate temperature to 500°F with both vents fully open.
6. Remove the steak from the marinade and let excess drip off. Season the outside with 1 tablespoon Killer Hogs Steak Rub.
7. Grill the steak for 2.5 minutes, then rotate it 90 degrees for hatch marks. After 5 minutes total, flip it and repeat. Cook until the internal temperature reaches 120–125°F for medium rare, about 10 minutes total.
8. Rest the steak for 5–7 minutes, then slice thinly across the grain and serve with the warm mushroom sauce.
9. Smoked potatoes: rinse and dry 1 lb baby Yukon gold potatoes, place them on a foil-lined baking sheet, drizzle with 1 tablespoon olive oil and season with ½ tablespoon kosher salt. Cook on a pellet smoker or grill set to indirect heat at 400°F for 30 minutes, until a skewer slides in easily.
10. Mix 3 tablespoons melted butter with ½ teaspoon dried parsley and ¼ teaspoon Killer Hogs AP Seasoning, drizzle over the warm potatoes and serve.

Summarized from HowToBBQRight's video. Watch it for the details.

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