Flat Iron, Skirt, Chuck Eye, Tri Tip, and Top Sirloin Steaks on th Grill
Delicious and flavorful - these steaks take some work…marinades are best for these steak options. With just a little care and cooking properly, you have five choices that will wow your family and guests.
 Ruth Mossok Johnston, Hiller’s Director of Prepared Foods Suggests:
- Use good quality zip-lock or re-sealable type bags for marinating –
make sure to squeeze as much air out as possible before sealing.
- All the marinades listed below are interchangeable with the steaks,
depending on your taste and specific flavor profile you are looking
for. Ingredients for marinades are all found at Hiller’s Markets.
- Add more marinade for additional amount of meat. All marinade options are for about 1-2 pounds of meat.
- Marinate for at least one hour – two is better….top sirloin – 4 hours.
- Cooking times will vary depending on the steaks…cook accordingly
and keep these steaks medium rare to medium only – they will toughen as
they cook.
- When slicing these steaks at serving time, cut against the grain (tenderizing the meat).
Cook’s notes:
Always best with steaks - to keep them refrigerated until almost ready
to cook – bring them to room temperature (about 30 minutes or so) before
placing on the grill. On these hot days, make sure you are keeping a
close eye on them and they are not sitting on the counter too long!
Make sure to spray the grill prior to lighting! With marinated meat,
always be careful with flare-ups! Move those steaks around to avoid
flames. Keep thinner parts away from direct heat.
When trying to determine steak temperature – place instant read
thermometer one inch into side of steak not through the top (some are
too thin if you go through the top). If using the touching method – if
the meat is soft – it is rare, and if it resists slightly, but still
springs back – it is medium rare. If the meat feels really firm – you
have overcooked it!
Temp the steaks (125-130°F medium rare or to desired
temperature). Always let steaks rest a few minutes before serving or
slicing! The temp will rise a bit during resting time.
Remember: all Marinades are interchangeable for the steaks
Flat Iron Steak
(1 lb.) Marinated for 2 hours and cooked on Medium High Grill about 6-8
minutes per side. Check your temps – depends on size of steaks &
every grill is different! See all notes above for directions.
Marinade Ingredients:
1/4 cup olive oil
2 large cloves garlic, peeled and minced
1 1/2 Tablespoons low sodium Worcestershire Sauce
1/4 cup beer
Juice of 1 fresh lime.
Skirt Steak
(1 lb.) Marinated for 2 hours and cooked on Medium High Grill about 3
minutes per side. Check your temps – depends on size of steaks &
every grill is different! See all notes above for directions.
Marinade Ingredients:
1/4 cup light olive oil
3 Tablespoons Zip Sauce
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