Smoked Beef Flat Iron Steak with Herbed Ghee
This easy smoker recipe yields juicy and tender beef full of smoky flavor in a few hours! Flat Iron Steak is marinated, smoked, finished in a skillet, and then topped with a homemade herbed ghee.
SERVINGS: 6
PREP TIME: 1 hour (30 minutes active)
COOK TIME: 30 minutes
TOTAL TIME: 1 hour, 30 minutes
INGREDIENTS
- 1 beef Flat Iron Steak (about 1.5 lbs.)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Marinade:
- 1/4 cup apple cider vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon dried sage
- Herbed Ghee:
- 4 Tablespoons softened ghee (or clarified butter)
- 1 Tablespoon fresh parsley, minced
- 1 Tablespoon fresh oregano, minced
INSTRUCTIONS
- Make the Marinade: Combine the marinade ingredients in a small bowl. Place the beef Flat Iron Steak and prepared marinade in a food-safe plastic bag. Turn the steak to coat it in the marinade, and secure the bag. Refrigerate the marinated steak for 30 minutes.
- Make the Herbed Ghee: Meanwhile, combine ghee, parsley, and oregano in a small bowl. Using parchment paper to hold the butter mixture, roll it back and forth to form a 2-inch-diameter log. Wrap and refrigerate for 30 minutes or until firm.
- Add wood chunks, chips, or pellets to the smoker according to the manufacturer’s instructions. Preheat the smoker to 225°F.
- Remove the steak from the marinade and discard the remaining liquid. Add the steak to the smoker according to the manufacturer’s instructions. Set a timer for 10 to 15 minutes, depending on the desired smoke flavor.
- Heat a large skillet over medium heat until hot. When the steak is done smoking, carefully remove it from the smoker and transfer it to the preheated skillet.
- Cook the steak in the skillet for 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks and keep warm until ready to serve.
- Season the steaks with salt and pepper, as desired, and serve with the herbed ghee.
TIP: To mold butter into shapes, pack prepared butter into molds before refrigeration. The herbed ghee may be prepared ahead, and then wrapped, covered, and refrigerated for up to two weeks.
———
To access nutrition information for this recipe and even more mouthwatering beef recipes, please visit beefitswhatsfordinner.com.
National Beef Month Spotlight: Recipes
This Mexican-inspired recipe for Tiny Taco Beef Tartlets is an easy-to-make appetizer that will win over any crowd.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
Tammi Arender’s recipe for Hawaiian Ribeye Steaks with Grilled Pineapple Citrus Salad will make you feel like you are on the beach surrounded by palm trees. She joins the Tennessee Beef Council to walk us through the recipe!
These Easy Roast Beef Sliders are perfect for potlucks and parties, or a quick and easy dinner main dish you can prepare in advance. Thinly sliced Deli Roast Beef is sandwiched between rolls and baked with cheese until golden and delicious.
