A few weeks ago I ordered Beef Tips at a restaurant that came with a mustard sauce. It was excellent. Not having the recipe and wanting to make it myself, I decided to wing it. Some of my “wing its” turn out well, and some don’t. This “wing it” really did.
I went to the store thinking maybe I’d try a skirt steak with the mustard sauce but they didn’t have any. They did have some nice-looking Flat Iron Steaks. They were $6.49 a pound and came in about 10-ounce cuts. I don’t have a lot of experience with Flat Iron Streaks, but I figured if the sauce was good, how bad could the beef be? So I bought two steaks.
Flat Iron Steaks don’t come from the ribs or loin like most steak cuts. They come from the shoulder. The shoulder, the chuck, I believe has the most flavor, but it can be tough. So I decided to use a marinade to make the steaks a little more tender.
I used 1/3 cup of spicy brown mustard, 1 cup of fresh Blue Cheese dressing, like Marie’s, not the Kraft-like bottled dressing, 2 teaspoons of lemon juice, 1 tablespoon olive oil, a splash of garlic powder and lots of kosher salt and coarse ground black pepper. I put the meat and sauce in a Zip Loc and rotated it in the refrigerator for a couple hours. I took the steaks out about an hour before cooking and threw them in a hot grill, cooking to a perfect medium rare. I then sliced the meat and served. It was unbelievably tender, incredibly juicy and the sauce was a perfect compliment.
I think this sauce would be good with most any steak or cut of beef. I thought it was as good as the sauce in the restaurant and easy to prepare. Just make sure and buy fresh Blue Cheese Dressing
Flat Iron Steaks in a Mustard Blue Cheese Sauce
2 10-ounce Flat Iron Steaks
1/3 C spicy brown mustard sauce
1 C Fresh Blue Cheese Dressing
2 t lemon juice
2 T olive oil
Dash of garlic powder
S & P (the more the better)