The 'Slow Cooker July Fourth Flat Iron Feast' is a celebration of flavors that will impress your guests and bring everyone together. With its savory marinade and tender beef, it's not just a meal; it's an experience that embodies the spirit of summer gatherings.
Ingredients
Scale:
2 pounds flat iron steak, preferably grass-fed for enhanced flavor and texture
2 tablespoons olive oil, extra virgin for the best taste
3 cloves garlic, minced, fresh garlic provides a robust flavor
1 tablespoon Dijon mustard, which adds a nice tang
1 tablespoon Worcestershire sauce, a classic for depth and umami
1 tablespoon soy sauce, choose low-sodium if desired
1 tablespoon brown sugar, to balance the flavors with sweetness
1 teaspoon smoked paprika, for a hint of smoky flavor
1 teaspoon black pepper, freshly ground for best results
1 teaspoon salt, kosher or sea salt recommended
1 teaspoon dried oregano, or fresh if you have it on hand
1 large onion, sliced, yellow or sweet onions work well
2 bell peppers (any color), sliced, adding color and sweetness
2 cups mushrooms, sliced, which will absorb the delicious juices
Fresh parsley, chopped, for a bright finish
Optional: sliced jalapeños for a kick, depending on your spice preference
Instructions
In a small bowl, whisk together the olive oil, minced garlic, Dijon mustard, Worcestershire sauce, soy sauce, brown sugar, smoked paprika, black pepper, salt, and dried oregano to create a flavorful marinade.
Place the flat iron steak in a resealable plastic bag or a shallow dish and pour half of the marinade over it. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.
Prepare your slow cooker by spraying it with non-stick cooking spray or lining it with a slow cooker liner for easier cleanup.
Layer the sliced onions, bell peppers, and mushrooms at the bottom of the slow cooker.
Remove the steak from the marinade and place it on top of the vegetables in the slow cooker. Pour the remaining marinade over the steak.
Cover the slow cooker with its lid and cook on low for 6-8 hours, or on high for 3-4 hours.
Once cooked, carefully remove the steak from the slow cooker and let it rest for about 10 minutes before slicing against the grain.
Serve the sliced steak over the bed of cooked vegetables, garnished with fresh parsley and optional jalapeños.
