I grew up eating steak with ketchup and a little Tabasco sauce. And to this day I always serve steak with a little dipping sauce usually consisting of ketchup, Worcestershire and hot sauce. This Flat Iron is actually marinated in some of the dipping sauce with the rest served on the side. It's spicy and super tender when thinly sliced! —inpatskitchen
4 to 6
ketchup (liquid measuring cup)
plus one teaspoon sriracha sauce
2 to 2 1/2 pound Flat Iron steak (use flank steak if you can't find flatiron)
Combine the ketchup, Worcestershire and sriracha in a small bowl. Remove 1/3 cup of the sauce to another small bowl.
Using a garlic press or microplane, grate the garlic cloves into the 1/3 cup of sauce. Let both sauces stand for at least an hour.
Season the steak with salt and pepper and then using a pastry brush, brush the steak on both sides with the sauce that has the garlic in it. Cover and refrigerate for at least an hour.
Heat your grill to medium high and grill to your liking (we like rare as you can see). Remove from the grill and let the steak rest for 5 to 10 minutes before slicing thinly against the grain. Serve the remaining sauce with the steak.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!