Roasted Garlic Flat Iron Steak

#steak #garlic #beef

Spice World Roasted Garlic Flat Iron

If you know me, you know I love beef and I love Garlic!! This recipe has grown to be one of my favorites and it has both!!

**What You Need**
- Flat Iron Steak
- Spice World Garlic (Squeeze Garlic)
- A good Fine Sea Salt (Townsend Spice and Supply)
- 1/4 Cup Olive Oil

The first thing we need to do for this recipe is get the salt on the flat iron. Of course trim off any unwanted silver skin or fat. I used the https://townsendspice.com Fine Sea Salt. I love this stuff because it is so fine and dissolves almost instantly. This is going to add some flavor as well as start breaking down this flat iron and getting it tender. Once the salt is applied I placed the flat iron back in the fridge for about an hour. This gives you time to make the roasted garlic marinade.

For the marinade, I simply add 1/4 cup of olive oil. and 1/2 cup of garlic to a sauce pan. I set the cooktop to a medium heat and stirred occasionally. Keep a close eye on it and continue to cook the garlic until you get a good golden brown color. Once you get the color you would like simply, remove from the heat and place in the fridge.

After the steak has salt brine for an hour, remove from the fridge and place in a ziplock back. Its now time to add the garlic marinade. Once you get I all in the ziplock bag, toss around and get all side covered with garlic. You can come by every few minutes and give it a toss during the 2 hours of marinade process.

You can cook this recipe on any grill you would like, just set the grill up for searing and maybe have you a cool spot or raised rack to go to if needed. We used our https://grillagrills.com Kong with some good ole https://www.royaloak.com/ Lump Charcoal. We ran the pit temp in the 500-600 degree range and cooked directly over the coals.

Once we got the flat iron on the grill, I adjusted the cook in order to get the color and sear we were looking for. It's always good to have a little extra room on the grill so that you can move the steak around and get the finished product you are looking for. We took this flat iron to an internal of about 127-130. Once we reached that temp we allowed it to rest for about 15 minutes.

The final product was outstanding!!! The garlic flavor was perfect and the texture was unbelievable!! This is a recipe you got to try!!

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