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Flat Iron Steak Grilled to a 'Tea'
June 08, 2015

I made this steak for dinner last night and ultimately - we found the flavors a bit too sharp for our liking.Skirt steak is a tougher cut of meat, so I do recommend tenderizing the steak before you cook it. I was intrigued by the idea of using tea leaves on the steak and although I think I would try it again - I wouldn't use mustard as the 'glue'. We like the flavor of steak, but with this method, all we could taste was mustard I'm afraid.

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