Honey Dijon Beef Flat Iron Steak
Cooking Time: 25min
This honey Dijon beef flat iron steak recipe will please a fan of good beef meat. Plus it's a great alternative to the bavette (beef flap). Add some sweet honey and mustard.
- 2 Maillard beef flat iron steaks 225 g each
- ¼ cup Dijon mustard
- ¼ cup olive oil
- 2 tbsp. old-fashioned mustard
- 1 tbsp. honey
- 1 tbsp. herbes salées du Bas-du-Fleuve (salted herb mix)
- 1 tbsp. fresh rosemary, finely chopped
- 2 garlic cloves, finely chopped
- Salt and fresh ground pepper
- Put all the ingredients of the marinade together in a large bowl. Add salt and pepper. Mix well.
- Put the steaks and ¾ of the marinade in an airtight container and close. Shake well and let it sit in the refrigerator for 2 hours.
- Bring your barbecue to 400°F (or use a ridged skillet on medium-high heat) and lightly oil the cooking surface before grilling the meat for 3 minutes. Turn the meat 45 degrees and cook for another 3 minutes. Turn over and repeat the process: 3 minutes cooking, rotation, and 3 more minutes. Baste the steaks regularly with the remaining marinade as you do this.
- Normally, depending on thickness, the steaks should be medium-rare. If necessary, prolong the cooking period in indirect heat (or in the oven at 350°F if you're using a skillet) until your desired doneness. Transfer the steak to a plate and cover with aluminum foil. Allow to rest for 5 minutes and serve.