Flat Iron Steak and My Attempt to Copy Publix's Mardi Gras Wings

[W. Holder III]

Marinated a flat iron steak in soy, garlic, brown sugar, Dijon, red wine vinegar and olive oil. Sautéed creminis with shallots and garlic and roasted broccoli.

Yet another failed attempt to recreate the seasonings Publix uses for their Mardis Gras wings. Now these wings were mighty tasty, but they weren't Mardis Gras wings. If you have a Publix in your area, and you haven't tried these wings, do it. Back to the drawing board.

 

[Cliff Bartlett]

No Publix in my area. Sure sounds good though and your pics are beautiful.

 

[Svein]

Good stuff, wouldn't mind a plate of that

 

[PeteH]

Wings look real good, but dang - that beef is awesome. You hit it right on the mark!
I'm sitting at my desk at work and just finished lunch of left-over hanger steak from the weekend, and could go another couple of plates of that flat iron. I've never grilled flat iron - don't see it around. Does it go by any other names?

 

[Enrico Brandizzi]

Your steak looks perfect! Complimenti.
About wings they look pretty from here. They weren't what you want but they look good!

 

[John Solak]

Steak looks perfect and the wings look good too!!! Never been to a Publix before so I have no idea on the wings.

 

[Luke P]

I don't think I'd have room for wings after eating that entire steak! Well done! ...so to speak

 

[B Gin]

I've never grilled flat iron - don't see it around. Does it go by any other names?

Von's/Safeway labels the flat iron as "BEEF CHUCK TOP BLADE STEAK BONELESS".

 

[Tony R]

Nice steak and the wings look good.

 

[Dan CANADA]

I like how you go from a little chimney to a finished product