Author Notes: 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
Serves: 4 to 6
cup ketchup (liquid measuring cup)
tablespoons Worcestershire sauce
tablespoon plus one teaspoon sriracha sauce
2 to 2 1/2 pound Flat Iron steak (use flank steak if you can't find flatiron)
Salt and pepper
- 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.
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer