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Irish Whiskey Flat Iron Steak

Irish Whiskey Flat Iron Steak

  • Cook

    15 m
  • Ready In

    1 h 35 m
Alta

Alta

This Irish whiskey marinade is our favorite for using with flat iron steak. It adds a juicy and delicious flavor to the meat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 792 kcal
  • 40%
  • Fat:
  • 62.9 g
  • 97%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 47.8 g
  • 96%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 824 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Combine the olive oil, whiskey, soy sauce, green onion, garlic, pepper, parsley, thyme, and rosemary in a large, sealable plastic bag; seal and shake to mix. Add the steaks to the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate at least 1 hour. Remove steaks from marinade; discard the marinade. Allow the steaks to come to room temperature before cooking.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Cook the steaks until they are beginning to firm and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes before serving.
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Reviews

michellej
51

michellej

3/12/2009

I went less on the oil, more on the whiskey, and more on the garlic. Boiled the left over marinade and put mushrooms and onions in it for a steak topping. The guys are still talking about it today! Very good recipe!!! Will be making again!!!!

CleopatrasCat
30

CleopatrasCat

8/3/2009

I used this marinade last night with just a few changes. Used 1/4 cup oil with 2/3 cup of the whiskey. I also added fresh herbs as I have them growing in my garden and a low sodium soy. I chopped 2 green onions and used 2 cloves minced garlic. I was in a hurry so I could not marinate for long...so I let it sit in a freezer bag for an hour at room temp. Perfection!! The meat was tender and very flavorful. The extra whiskey really gives it a buttery soft taste and you can actually taste the whiskey. I hate recipes that use so little of the liquer you never really taste it at all. This way worked best. I then took the left over marinade and used it to deglaze a pan of sauteed mushrooms and onions to make a side dish. It was awesome. Will be using this all the time now for flat iron steaks. Thanks so much!

BOOM642
21

BOOM642

3/24/2009

This recipe was great . . . getting the Flat Iron Steak was KEY. I think next time I will reduce the oil a little bit and increase the whiskey. Thanks for sharing!

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