Guinness Flat Iron Steak on the Grill

flat iron steak

🥗Healthier: sirloin steak

💰Cheaper: chuck steak

Sirloin is leaner, while chuck is more affordable and flavorful.

Guinness stout

🥗Healthier: non-alcoholic stout

💰Cheaper: lager

Non-alcoholic options reduce alcohol intake; lager is often cheaper.

Place the flat iron steak in a gallon-size zip-top bag.

Pour in 12 ounces of Guinness beer, a little Worcestershire sauce, soy sauce, and AP rub.

Seal the bag, squeezing out the air, and let the steak marinate for about an hour.

Prepare the mushroom Guinness reduction sauce by melting butter in a saute pan.

Add shallots, garlic, and mushrooms, and saute for about 3 minutes until softened.

Season with black pepper and salt, then add Worcestershire sauce, soy sauce, and balsamic vinegar, reducing for 2-3 minutes.

Add Guinness beer to the sauce and let it thicken for 7-8 minutes, finishing with a cornstarch slurry to thicken further.

Fire up the Weber grill to 500-550 degrees Fahrenheit using natural briquettes.

Remove the steak from the marinade, season the outside lightly with steak rub, and let it air dry for a few minutes.

Place the steak on the grill and cook for about 5 minutes on one side, rotating after 2.5 minutes for crosshatch marks.

Flip the steak and repeat the cooking process on the other side for another 5 minutes, checking for an internal temperature of 120-125 degrees Fahrenheit.

Remove the steak from the grill and let it rest for about 7 minutes before slicing.

Slice the steak against the grain into thin strips and serve with the mushroom Guinness reduction sauce over the top.

For the roasted potatoes, toss Yukon Gold potatoes in olive oil and kosher salt, then roast in a 400-degree pellet smoker for about an hour until fork-tender.

Finish the potatoes with melted butter, fresh parsley, and a pinch of AP rub.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens