Grilled Flat Iron Steak with Roasted Vegetables

• Steak:
  • 2 pounds flat iron steak
  • Substitution Options (adjust cooking time as needed): Flank steak, skirt steak, or chuck steak
• Marinade:
  • 2 tablespoons Better Than Bouillon® Reduced Sodium Roasted Beef Base
  • 1/4 cup vegetable oil
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons cracked black pepper
  • 2 tablespoons chopped garlic (about 6 cloves)
  • 2 tablespoons freshly chopped cilantro
• Vegetables:
  • 2 red bell peppers, cleaned, seeded, and quartered
  • 1 large yellow onion, peeled and quartered

Instructions:

1. Prepare the Marinade: In a small bowl, whisk together the Roasted Beef Base, vegetable oil, oregano, cumin, black pepper, garlic, and cilantro until well combined.

2. Marinate the Steak: Place the flat iron steak in a resealable bag or a shallow dish. Pour half of the marinade over the steak, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor penetration.

3. Marinate the Vegetables: Place the quartered red bell peppers and yellow onion in a separate bowl or resealable bag. Pour the remaining marinade over the vegetables, tossing to coat evenly. Refrigerate for at least 30 minutes, or up to overnight alongside the steak.

   
   
   

4. Preheat Grill: Preheat your grill (the original recipe specifies an EGG grill set for direct cooking at 450°F/232°C, but any grill will work) to medium-high heat (around 450°F/232°C). If using a charcoal grill, prepare a medium-hot fire.

5. Grill the Steak: Remove the steak from the marinade and discard the used marinade. Place the steak directly on the preheated grill grates. Grill for 4-5 minutes per side for medium-rare to medium doneness. Adjust cooking time based on the thickness of the steak and your desired level of doneness. Use a meat thermometer for accuracy.

   
   
   

6. Rest the Steak: Remove the steak from the grill and place it on a cutting board. Let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

7. Grill the Vegetables: While the steak rests, add the marinated peppers and onions to the grill. Grill for 2-3 minutes per side, or until they are tender-crisp and slightly charred.

8. Chop Vegetables: Remove the vegetables from the grill and let them cool slightly. Chop them into roughly 1-inch pieces.

9. Slice and Serve: Slice the rested steak thinly against the grain. Serve immediately with the grilled vegetables.

Yields: 4 servings Prep Time: 15 minutes (plus marinating time) Cook Time: 15-20 minutes

Tips and Variations:

• Marinating Time: While a minimum of 2 hours is recommended, marinating the steak overnight will result in a more flavorful and tender result.
• Steak Substitutions: If you can't find flat iron steak, flank steak, skirt steak, or chuck steak can be used. Adjust the grilling time according to the thickness of the cut. Thinner cuts like flank and skirt steak will cook faster, while thicker cuts like chuck steak will require longer cooking times.
• Vegetable Variations: Feel free to substitute other vegetables, such as zucchini, mushrooms, or cherry tomatoes.
• Spice Level: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the marinade for extra heat.
• Sauces: While the marinade provides plenty of flavor, you can also serve the steak and vegetables with your favorite steak sauce, chimichurri, or salsa. The original text mentions that the sauce can be made the night before.
• Serving Suggestions: You can serve the steak and vegetables on a plate, on a salad, or in a wrap.

Conclusion:

This Grilled Flat Iron Steak with Roasted Vegetables is a simple yet flavorful meal that's perfect for a weeknight dinner or a weekend barbecue. The marinade infuses the steak with rich, savory flavor, while the grilled vegetables provide a colorful and healthy accompaniment. With its easy preparation and customizable options, this recipe is sure to become a favorite.