Mash until your desired texture is achieved. Transfer the potatoes back into the pot or to a large bowl and add the butter, milk and cream cheese.

After 15 minutes, or when the potatoes are fork-tender, drain them.While the steaks come to temperature, bring a large pot of water to a boil and add the cubed potatoes.After the steaks marinate, remove them from the fridge and allow them to come to room temperature before cooking.Store in an airtight container in the fridge for up to one week. Slowly whisk in the oil until the vinaigrette is emulsified. Make the Lemon Dijon Vinaigrette by combining the lemon juice and Dijon in a small bowl.Allow the steaks to rest in the refrigerator for at least 2 hours, or up to 8 hours, before cooking. Add the steaks and coat evenly with the marinade. Combine all of the ingredients for the garlic lemon steak marinade into a large food-safe bag or bowl.

Combine the soy sauce, sherry, honey, sesame oil, garlic, ginger and crushed red pepper flakes in a shallow dish or plastic zipper bag.1/4 cup soy sauce (I used low-sodium soy sauce).Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links. It would be delicious sliced and served on a bed of fried rice. Be sure to slice this steak against the grain when serving. If you want to cook two steaks, simply double the marinade ingredients. I marinated my steak for about six hours, turning it over every so often. This flat iron steak recipe is marinated in an Asian-inspired marinade and then quickly grilled. If you like flank steak, hanger steak or skirt steak, you need to give flat iron steak a try. Flat iron steak is an often overlooked cut of beef.

Easy flat iron steak recipe