Prep 5 mins
Cook 3 hrs
This results in a tender, flavorful, slightly carmelized steak. I think it would work great with any less expensive cut of beef.
- 3 tablespoons honey
- 3 tablespoons balsamic vinegar
- 3 tablespoons water
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1⁄2 teaspoon tarragon
- 1⁄2 teaspoon fresh ground pepper
- 1 dash salt
- Whisk all ingredients together, pour over 1 pound of steak and marinade for at least 3 hours, turning each hour.
- Grill over med-high about 6 minutes per side.
This was excellent! The first time I have ever cooked a flat iron steak and loved it. I followed the recipe exactly, except for marinating the steak for 24 hours and I cooked it for about 7.5 minutes per side, it turned out Medium Well in doneness. Very good, a keeper!!! :)
This is a marinade a bit on the wild side. If you like a traditional steak flavor, the sweet becomes a bit overpowering. Our family was split down the middle. OK vs do you have anything else to eat? If your kids like steak .. .I would stick with the Teriyaki, Italian seasoning, or original steak flavor "no seasoning" instead.
A sweet but light-tasting marinade. Not overwhelming, but subtly accents the meat. I didn't have tarragon at my disposal, but instead used a Private Selection tarragon vinegar that had balsamic vinegar and a touch of red wine in it. I also added a touch more honey and more water because my cut of steak was fairly large. Grilled over medium-high heat for 7 minutes each side, then wrapped the meat in foil for an additional 6-8 minutes so it could finish cooking from the inside. Delicioso. My wife said it was one of the best she'd ever had.