Having kids is a never ending supply of entertainment.
For instance, Ryder comes in from school and says, “Mommie, my teacher asked me today what you do….I told her you have a blog.”
I’m thinking ‘cool, that’s great!’
“Yeah, I told her you have a blog, because I didn’t want to tell her all you do is help me with homework and make me food”
Well that’s just great! Yep, Ryder, that’s all I do…..
Since all I do is help tutor and make food, I made my carnivore boys this flat iron steak.
I started making flat iron steak for steak tacos. But now I use a variety of different marinades, grill it and serve it with traditional steak sides and salads. I love it with Romaine Toss, Famous Potato Salad or Muenster Mac and Cheese!
Orange & Jalapeno Marinated Grilled Flat Iron Steak
- Combine all marinate ingredients in a zip-top bag. (The mixture will be more of a paste than a traditional marinade.) Place steak in bag rubbing marinade mixture over steak. Close securely and set in refrigerator from 1 to 4 hours.
- Remove steak from refrigerator and allow to sit at room temperature at least 30 minutes before grilling. Pre-heat grill to medium high. (If your grill doesn't have a thermometer, an easy test would be to hold your hand 4 to 5 inches over the grate. You will only be able to hold your hand there for 2 to 3 seconds at this temperature.) Grilling time will depend on the thickness of steak and how well done you like it. Place steak on grill at an angle. Rotate a quarter turn after 2 to 3 minutes depending of degree of doneness that you prefer. Cook another 2 to 3 minutes at this angle before flipping to other side. Again cook 2 to 3 minutes, rotate a quarter turn and cook another 2 to 3 minutes. Usually the second side requires less grill time so watch it carefully. Using an instant read thermometer is the most accurate method for assuring you get the degree of doneness that you prefer. Remove from grill and let steak rest 10 minutes before slicing.