Irish Whiskey Flat Iron Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Irish Whiskey Flat Iron Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Irish Whiskey Flat Iron Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2/3 cup extra-virgin olive oil
• 3 tablespoons Irish whiskey
• 3 tablespoons soy sauce
• 1 tablespoon minced green onion
• 1 tablespoon minced garlic
• 1 tablespoon ground black pepper
• 1 tablespoon chopped fresh
• parsley
• 1/2 teaspoon dried thyme
• 1/8 teaspoon crushed dried
• rosemary
• 4 (8 ounce) flat iron steaks

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

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

Step 2: Technique & Execution

Add the steaks to the marinade

Step 3: Technique & Execution

Seal the bag, squeezing out as much air as possible

Step 4: Technique & Execution

Refrigerate at least 1 hour

Step 5: Technique & Execution

Remove steaks from marinade; discard the marinade

Step 6: Technique & Execution

Allow the steaks to come to room temperature before cooking