Gibson Flatiron Steak
- Lactose free
- Peanut free
- Low calorie
- Low carb
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.
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