The Unique Method To Add Extra Flavor To Your Grilled Flat Iron Steak

If you're a fan of steak, but have never tried the cut known as flat iron, you're going to want to add it to your list. According to Omaha Steaks, flat iron is the second-most tender cut of steak behind filet mignon. Cut from the top blade, or shoulder, of the cow, flat iron steaks are impressively marbled with fat, and boast a beefy flavor that can be compared to New York strip. 

As explained by Omaha Steaks, this cut of steak is actually a fairly new one. For years, the connective tissue and sinew that's also found on flat iron was thought to be too hard to remove, until a recent collaboration between researchers at two universities found an efficient way to remove those tissues and liberate the tender meat.

And thank goodness they did, because flat iron steak is one of the absolute best cuts of meat for grilling, a fact that hasn't gone unnoticed by chef and recipe developer Kate Shungu of Gift of Hospitality. Her recipe for Herby Grilled Flat Iron Steak makes the most of this tempting cut of meat, and it does so using a cooking twist you might not be familiar with.

Have you ever heard of a reverse marinade, also known as a post marinade? As the name might indicate, this version of imparting flavor to a cut of meat (or vegetables) involves soaking the cooked food in a marinade after cooking it, not before. According to HuffPost, it's a method that's popular with chefs including grilling expert Adam Perry Lang, who told the outlet that it's "a great way to impart bright flavors." Whereas the intense heat of a grill will alter the flavors of a bright marinade, those flavors stay particularly sharp when applied to a warm, already-cooked piece of meat.

Chef and recipe developer Shungu agrees that reverse marination can be a great kitchen technique, utilizing it in her recipe for Herby Grilled Flat Iron Steak. "The technique here is unique — this recipe uses a 'post marinade' or 'reverse marinade' to add flavor to the steaks," she told Tasting Table. "Instead of marinating the meat before cooking, it gets marinated briefly after cooking. It's faster than a traditional marinade, but just as flavorful."

Shungu's marinade calls upon the bold flavors of garlic, capers, lemon juice, and olive oil to quickly — in just five minutes — infuse the just-grilled meat with a ton of flavor. She also suggests pairing the beef with roasted potatoes, grilled asparagus, or a leafy green salad.