Teriyaki Marinated Flat Iron Steak

This is one of my favorite easy recipes that always gets compliments. You get the marinade going in the morning or the night before and then just toss it on the grill. It's easy to scale up for more people, this size steak serves about 4 when you serve it with sides.

Marinade

1/4 cup soy sauce

1/8th cup apple cider vinegar

1/8th cup oil

1/8th cup maple syrup

1 tbsp garlic powder

1 tbsp montreal steak seasoning

"some" salt and pepper

1 1/2 lbs flatiron steak

Mix all ingredients in a large 1 gallon ziplock bag, then add the steak. Make sure the steak is well covered, if it's not add a bit of red wine to the marinade. Let the steak sit for at least 8 hours in the marinade. It's best to start it late the night before, then turn it over in the morning. If you forget and need to start it in the morning, that's ok. Make sure it gets turned over half way through the marinade.

On the Grill
Once the steak is marinaded and it's time to cook, heat your grill up. Remove the metal grill and turn the grill on high for 10 minutes to warm up. Turn one side to a low setting and put some wet applewood on that side, and then put the metal grill on. Start with the steak over the side with the applewood for about 10 minutes, then turn both burners on high and grill for about 3 minutes per side for medium rare. Once you turn the grill on high move the steak away from the applewood, as it will burn if it has not already.

Finishing Up

Remove the steak from the grill and let stand about 5 minutes, until it's cool enough to slice. Slices should be about 1/2 inch thick. I recommend serving sliced over mashed potatoes with some broccoli or brussles sprouts, and a good red wine.