What You'll Need:

  • 2 - 1 LB (1-1/2" Thick) Flat Iron Steaks
  • 1-1/2 Tbsp. Cracked Black, Red, Green & White Peppercorns
  • 2 Tbsp. Low fat Margarine Substitute
  • 2 Tbsp. Dijon Mustard


The Flat Iron Steak is a relatively new cut of steak from the Shoulder of a steer. 

Discovered by researchers at the University of Nebraska During the course of a study of undervalued cuts of beef. 

The study also found that this specific cut is the second, most tender cut of beef, after the tenderloin. 

That makes this cut not just economical, but the perfect tailgate food... 

While Flat Iron Steaks do not really have to be marinaded to make the cut tender, they do need to be infused with flavor.
 Crack the Peppercorns in a motar & pestle or with a rolling pin on a flat surface.  (I would put them in a plastic bag prior to using the rolling pin.  This would keep them from rolling all over the kitchen).

Press the cracked peppercorns into the steaks.  Using a bowl, combine the Dejon mustard & low fat/Cholesterol margarine.  Slather both sides of the steak & store in a plastic bag.  Let them rest in the refrigerator at least 2 hours prior to transport.  Overnight would seal the deal.

Once at the tailgate, add the steaks to a medium high grill (or a 3/4 full white hot charcoal grill).
Let the steaks grill for 7 minutes on each side until crisp. Let rest for 10 minutes once complete.  Serve with sauteed mushrooms and a baked potato.
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