Mike Coffman
TVWBB Olympian
3 lb. flat iron steak marinated overnight with Grill Mates Mexican Fiesta marinade mix.
Sides are adobo flavored muffin cup cheesy potatoes with onion and chipotle coated corn on the cob.
Potatoes and corn onto the performer, with a couple of chunks of pecan wood.
Potatoes and corn off the grill.
Steak onto the grill.
Steak off the grill, pulled at 132 internal temp.
Steak rested for 10 minutes and then sliced. It is nice and juicy and cooked to a good medium rare.
Plated with Chimichurri Sauce on the steak. Recipe for the Chimichurri Sauce from HERE.
This was one delicious meal! This was the first time I had flat iron steak since I couldn’t find it in any
local stores. So I had my local butcher cut me a couple of them. They definitely have a good taste,
but I still prefer the chuck eye steak. The potatoes were good with just the right amount of flavor
to them. The corn was a tad spicy as I used a bit too much chipotle on them, but they definitely had
a sweet spicy flavor to them and there is none left.
Thanks for looking!

Sides are adobo flavored muffin cup cheesy potatoes with onion and chipotle coated corn on the cob.

Potatoes and corn onto the performer, with a couple of chunks of pecan wood.

Potatoes and corn off the grill.

Steak onto the grill.

Steak off the grill, pulled at 132 internal temp.

Steak rested for 10 minutes and then sliced. It is nice and juicy and cooked to a good medium rare.

Plated with Chimichurri Sauce on the steak. Recipe for the Chimichurri Sauce from HERE.

This was one delicious meal! This was the first time I had flat iron steak since I couldn’t find it in any
local stores. So I had my local butcher cut me a couple of them. They definitely have a good taste,
but I still prefer the chuck eye steak. The potatoes were good with just the right amount of flavor
to them. The corn was a tad spicy as I used a bit too much chipotle on them, but they definitely had
a sweet spicy flavor to them and there is none left.
Thanks for looking!