Reviewed: Mar. 2, 2009

Very good marinade for a tasy cut of beef. For those sayin the flat iron is too tough you must be cutting it incorrectly. Try cutting in 1/4" strips ACROSS the grain. This makes a world of difference. Use fresh roasted and smashed garlic instead of garlic powder.

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87 users found this review helpful

Reviewer:

GRAVYMAN

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Harvest, Alabama, USA

Reviewed: Jul. 14, 2008

Thanks Recipe Exchange ladies for this recipe! I had bought a flat iron steak at the store and had no idea what I was going to do with it. I posted a request on the recipe exchange and this recipe was suggested. It turned out great. I loved it.

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49 users found this review helpful

Reviewer:

Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 28, 2010

Yes, this marinade is much sweeter than most. But I liked it. Instead of grilling the steak, I cut the marinated (overnight) meat in strips and pan fried in the marinade. Served with rice and a simple salad of baby greens and grape tomatoes for a very delicious meal. (There were a few steak strips left over from the first meal and I sauteed red bell pepper and onions, added some oregano, and the meat for very tasty fajitas.)

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34 users found this review helpful

Reviewer:

gapch1026

Reviewed: Sep. 21, 2009

It was the first time I tried this recipe. It was delicious however I thought there was too much of a honey taste, so I'll reduce it a bit the next time.

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23 users found this review helpful

Reviewer:

Ted

Reviewed: Jun. 26, 2008

I love the marinade. I went exactly by the recipe. I let it marinate for three days in the baggie in a refrigerator. What I don't enjoy so much is this particular cut of meat. I think it was grilled properly (it was pink in the middle), but it's just a tough cut of meat. I will absolutely use the marinade again on a different cut of steak.

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17 users found this review helpful

Reviewer:

AngelaBeth

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Reviewed: Mar. 9, 2010

Excellent Marinade! I've made this a few times exactly as the recipe states and it's fabulous, my family loves it! I typically mix the marinade and get the steaks soaking first thing in the morning then by the time I get home from work they've been soaking for hours and the flavor is just perfect. I imagine if they soaked over night they'd be even better but I never remember to do it the night before.

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14 users found this review helpful

Reviewer:

CowboysStar82

Cooking Level: Beginning

Living In: Biloxi, Mississippi, USA

Reviewed: Apr. 14, 2008

Delicious! I marinate for a good 24 hours. I think th ehoney and balsamic giv eit great flavor. I've even used this for a giant chuck steak and threw everything along with some potatoes, carrots, onion and stock into a crock pot and made a kind of pot roast out of it.

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14 users found this review helpful

Reviewer:

PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

Reviewed: Jun. 9, 2009

Marinade was excellent! I marinated for over 24 hours and the taste was amazing. It is a little sweet but a good change from the norm. Also, the meat turned out very tender. I will be making this again.

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10 users found this review helpful