Grilled Marinated Flat Iron Steak
Ingredients:
Steak Marinade:
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cumin
1 teaspoon garlic powder (or 2 cloves garlic, minced)
1 tablespoon olive oil
Salt and pepper to taste
1 pound beef flat iron steak (or beef flank steak)
Potatoes:
1 pound red potatoes, cubed
1 tablespoon chopped fresh rosemary
Salt and pepper to taste
2 tablespoons olive oil
4 cups baby spinach
1 can (15 ounces) black beans, rinsed and drained
2 cups cooked corn
Method:
In a shallow bowl, or zip-top bag, combine all steak marinade ingredients and flat iron steak. Turn to coat. Refrigerate for at least 30 minutes, or up to 8 hours.
Cook the steak in the Advantium, on an Advantium metal grill pan (or metal tray), by pressing “Speed Cook” and making these selections, in this order: Meats, Sirloin Steak Medium, 3/4" thick, 2 steaks. Press “Start” to begin cooking. When the steak is done cooking, let it rest for 5 minutes. To serve, cut the steak (across the grain on a slight bias) into thin slices.
For the potatoes, spread the cubed red potatoes on an Advantium metal tray, sprinkle with freshly chopped rosemary and salt and pepper to taste, and drizzle with olive oil; stir to coat. Cook the potatoes in the Advantium by pressing “Speed Cook” and making these selections, in this order: Side Dish, Roasted Mixed Veg. Press “Start” to begin cooking. (Alternatively, you can roast the potatoes in a 400°F oven for 20 to 25 minutes, until the potatoes are golden brown and tender.)
Serve steak slices on a bed of baby spinach and garnish with black beans and corn (and fresh cherry tomatoes, if desired). Serve roasted potatoes on the side.