So, when it’s just dinner for two (or four with the neighbors over), my handy Weber Q 1200 fuels the flames (and fun) for my never-ending food adventures. These days, my small army of carnivores is often out enjoying the teenage social scene at mealtime, meaning I don’t need to fire up my big pit and grill massive quantities meat. If you’ve never grilled a flat iron steak before, you’re missing out! I’d prefer to keep flat iron my greedy little secret, but I’ll share – this steak, cut by the butcher from a top blade roast, is second only in tenderness to tenderloin yet is so much more economical, typically a third the price per pound! Requiring only a 15 to 30 minute marinade for flavor (or an even quicker dry rub), this increasingly popular cut of beef is a no-fail superstar for the grill thanks to its uniform shape and thickness and rich, succulent taste. Whether you’re a barbecue newbie or a well-seasoned veteran, my recipe for Mango-Marinated Flat Iron Steaks with Fruity Ginger Jicama Slaw is sure to win you over with tropical island-inspired taste, to-die-for tenderness and a truly vibrant summer vibe!
and now I actually TEACH classes on how to grill! I’ve grilled nearly everything imaginable, from watermelon to Mahi Mahi to marshmallow banana boats, and love how this ancient cooking method lets me express my creativity in a thoroughly modern and most delicious way. Charred burgers, dry chicken, a brisket my husband once described as “an old boot.” I was never a sizzling success at the grill until I took a “Girls Gone Grilling” course with a friend about 8 years ago.
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