Kona Flat Iron Steak

Flat iron steak from the Meyers Cattle Company is the star of this dish. Marinated in the Koko Brown Ale from the Kona Brewing Company, Island Teriyaki by Soy Vay, and crushed pineapple for at least 24 hours, the steaks grill up remarkably tender and tasty. The Island Teriyaki is probably the most delicious teriyaki marinade I’ve ever had.

By the way, the leftover steak makes a killer taco with jack cheese and mango habanero salsa…trust me.

Recipe video and images at Radd Cooking

Hardware

• Two 1½-2 lbs. flat iron steaks
• 1 bottle Koko Brown Ale
• 1 bottle Soy Vay Island Teriyaki marinade
• ½ TBSP mango hot sauce
• 2 cups crushed pineapple
• 1 inch piece of ginger, sliced
• Kosher salt & black pepper, to taste

Directions

1. Whisk to combine teriyaki marinade, brown ale, pineapple, ginger, and mango hot sauce
2. In two 9x13 baking dishes, pour half the marinade in each dish
3. Add the steak, making sure that it is covered with the marinade
4. Marinate in the fridge for at least 24 hours
5. Heat Big Green Egg or your grill to 400°F
6. Remove the steak from the marinade and pat dry with paper towels
7. Season with salt and pepper and set aside
8. Save half the remaining marinade
9. For the glaze, pour the marinade into a small saucepan
10. Bring to a boil and then simmer until slightly thickened and reduced by half
11. Grill the steak to medium-rare (6-8 minutes per side), brushing them with the glaze in between each turn
12. Remove from the grill and let rest for 10 minutes
13. Thinly slice on an angle and across the grain
14. Reduce 2 cups of the reserved marinade by half...this is a great sauce.
15. Serve with roasted yellow bell pepper and rice

bon appetit