Reviewed: May 10, 2013

I happened to cook 2 flat iron steaks at the same time b/c they were on sale. The marinade recipe was adequate to flavor both of them however. I put the full 3 Tbsp. of honey in even though some reviewers thought it made it too sweet. I feel the balsamic vinegar and worcestershire were strong enough to counterbalance the sweetness of the honey so I do not plan to reduce the honey amount in the future. Ratio is good as is. Flavor was very good. As for tenderness of flat iron steak, it is more tender than flank when cooked in a similar manner! I might purchase flat iron cuts more often after this good first-time experience!

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Reviewer:

lshaw

Reviewed: Mar. 22, 2013

May need to be marinated longer.

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Reviewer:

Rex Hutcheson

Reviewed: Mar. 15, 2013

Not very flavorful.

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foxegurl

Reviewed: Jan. 25, 2013

needed something sweet in the sauce.

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Reviewer:

Mrs. Knight

Cooking Level: Expert

Reviewed: Jul. 20, 2012

Taste was complex, and each flavor stood out. But the recipe yields a bit too much marinade (for me, at least) for the amount of meat. I cut down all of the 3 tblsp to 2 tblsp instead.

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TooBadSoSad

Reviewed: Jul. 13, 2012

It was flavorful, but a little sweet for my taste.

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Reviewer:

csempetrean

Reviewed: Jun. 18, 2012

Fabulous recipe! Followed the suggestion of less honey (2 T) and family doesn't like rosemary so substituted with Italian Seasoning. Turned out tender and flavorful. Picky eater son even had seconds! Definately a keeper.

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Reviewer:

Kathy

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Monroe, Georgia, USA

Reviewed: Apr. 28, 2012

Yes, a tad on the sweet side, as many reviewers pointed out. I liked it exactly per the recipe. Others can certainly either reduce the amount of honey or simply not marinade as long. What I find odd is the number of you who think this is a tough cut of steak. The Flat Iron cut is a relatively "recent discovery" as far as offerings in the way meat is cut. I agree with those who claim it is extremely tender. Be SURE to cut against the grain. Makes a world of difference. ALLEZ CUISINE!!

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Reviewer:

John

Reviewed: Feb. 5, 2012

This was my first attempt ever at grilling a steak. Chose the flat iron cut because I could afford it. Came out absolutely perfect! Although reviews say it's best as medium rare, we like ours without any pink. Grilled it about 6 minutes each side, with another few minutes on the rack above - nice and charcoaly outside, moist inside. Used recipe as is though had to leave out rosemary because we didn't have any. Added a little salt when served. Will not change anything!

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Reviewer:

lizardgrace

Reviewed: Oct. 30, 2011

This was an awesome recipe. Didn't change a thing, as far as ingredients go. It was tender and perfectly cooked, seasoned and the entire family loved it. I did however marinate it for 5 days by accident. I had a family emergency and didn't get to cook it when originally planned so it stayed in the fridge marinating. It was fantastic. Thank you!

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