Gibson Flatiron Steak

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By: Andrew Chase

The juniper, herbs and other flavourings in the gin and vermouth, along with the onions, of a classic Gibson brilliantly spike a marinating steak. Sirloin or other marinating grilling steaks can replace the flatiron, if you like.

Ingredients

2/3 cups (150 mL) gin

1/3 cup (75 mL) dry white Vermouth

4 cloves garlic, crushed

2 onions, thinly sliced

1 wide strip lemon rind

1/2 tsp (2 mL) black pepper

Sea salt

1 top blade flatiron steak about 3 lb/1.5 kg

1 tbsp (15 mL) vegetable oil

Pickled cocktail onions

Preparation

In resealable plastic bag, mix gin, vermouth, garlic, onions, lemon rind, pepper and pinch of salt; add steak. Seal bag, pressing out air. Refrigerate overnight or for up to 2 days, turning occasionally.

Remove steak from marinade. Brush with oil. Grill over high heat, turning once, until desired doneness, about 13 minutes for medium-rare, or until digital thermometer inserted into thickest part reads 150°F/65°C. Let stand for 5 minutes; slice thinly. Sprinkle with salt to taste and garnish with onions.

Makes 6 to 8 servings.

Serving(s): 6 to 8

Nutritional Information
Per each of 8 servings: about
Calories	222
Protein	26 g
Fat (total)	12 g
Sat. Fat	4 g
Carbohydrate	1 g
Cholesterol	70 mg
Sodium	53 mg
Calcium	3 % RDI
Iron	19 % RDI
Vitamin C	2 % RDI
Folate	3 % RDI

Also in this menu:

Sizzling backyard meals

Source

Homemakers Magazine: June 2006

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