Total Time: 30 minutes
- 2 pound flat iron steaks
- 1 Tbsp seasoned salt
- 1/2 cup soy sauce
- 1/4 cup canola oil
- 1/4 cup Dijon mustard
- 2 tsp fresh rosemary, minced
- 6 clove garlic, minced
- 1 Tbsp Worcestershire sauce
- 2 Tbsp cracked black pepper
- 1 cup Michelob AmberBock beer
This flat iron steak is complemented perfectly by the roasted malt flavors of Michelob AmberBock!
Poke holes in flat irons on both sides and season with seasoned salt, as desired.
Place steaks in a non-reactive container, such as a glass baking dish.
Combine remaining ingredients and pour over steak.
Marinate steak in the refrigerator for at least 4 hours, or overnight.
Preheat grill to medium heat and grill steak for 15-20 minutes, or until internal temperature reaches 145° F.
368 calories; 16 g fat; 4 g saturated fat; 1087 mg sodium; 95 mg cholesterol; 9 g carbohydrate; 0 g fiber; 30 g protein