Palmer’s Direct To You Market
Grilled Flat Iron Steak with Rosemary
Experience the rich, savory flavors of our Certified Angus Beef® Brand Grilled Flat Iron Steak with rosemary, perfectly marinated in a blend of balsamic glaze, Worcestershire sauce, and Dijon mustard. This succulent steak is grilled to perfection and served atop a vibrant corn and black bean fiesta blend, creating a delightful harmony of textures and tastes. Garnished with a smoky rosemary sprig, this dish is sure to impress at any summer gathering.
- Prep Time: 5
- Marinade: 20 min to 6 hours
- Cook Time: 10
- Total Time: 20
- Yield: 3-4 1x
- Category: Grilling
- Method: Grill
- Cuisine: American
Ingredients
1.5–2lbs. Palmer’s Flat Iron Steak
2 oz Gino Toschi Classic Balsamic Glaze
2 oz Lea & Perrins Worcestershire Sauce
2 oz Grey Poupon Dijon Mustard
2 cups Simplot Corn & Black Bean Fiesta Blend
1 sprig Fresh Rosemary
Instructions
1. Combine the balsamic glaze, Worcestershire sauce and Dijon mustard together with a whisk. Once these ingredients are combined dress the flat iron steak on both sides and place in a bag or container and place in the fridge. Marinate for 20 minutes (4-6 hours is even better)
2. After the steak has marinated top the steak with fresh rosemary. Place the steak directly onto a hot grill. After 4-5 minutes turn the steak over and baste with the leftover marinade while it finishes cooking.
3. In a separate sauce pan, warm the corn and black bean blend for 6 minutes over medium heat remembering to stir frequently. Take the steak off of the grill after it has reached your desired doneness. For a medium rare finish we recommend the internal temperature to reach 118F degrees. Let the steak rest for 5 minutes before cutting for a medium rare finish.
4. To serve, slice the flat iron steak across the short side into ¼” thick slices and place on top of the fiesta corn and black bean blend. To add a little pizazz burn the remaining sprig of rosemary with a flame for a smoky garnish. Enjoy!
Notes
Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer to check the internal temperature. For medium rare, aim for 118°F off the grill, allowing it to rest and reach 130°F.
Preheat the Grill: Ensure your grill is fully preheated before placing the steak on it. This will help achieve a good sear and prevent the steak from sticking.
Marination Timing: For best results, marinate the steak for at least 4-6 hours. If you’re short on time, the minimum 20 minutes will still add flavor, but longer marination enhances tenderness and taste.
Let the Steak Rest: After grilling, let the steak rest for at least 5 minutes. This helps the juices redistribute, making the steak more flavorful and tender.
Stir Frequently: When warming the corn and black bean blend, stir frequently to ensure even heating and to prevent burning.