Grilled Flat-Iron Steaks with Mustard-Bourbon Sauce

Ingredients

• 2 beef flat iron steaks (shoulder top-blade) about 8-10 ounces each
• coarse sea salt and freshly ground black pepper
For the Mustard-Bourbon Sauce
• 1/2 cup whipping cream
• 1/4 cup Dijon-style mustard - use coarse grain if you prefer
• 2 Tablespoons favorite bourbon
• 1 Tablespoon fresh chives or green onions, chopped finely

Instructions

1. Press the salt and pepper into the surface on both sides of the steaks about 30-60 minutes before grilling
2. Spritz the steaks with high-temperature cooking oil and place on HOT (450°F or higher temperature at the grates) clean, dry grates. Sear on both sides, and remove to tray away from direct heat to finish until desired internal temperature is reached. USDA recommend 145°F as Medium-Rare Remove from heat and allow to rest on platter so juices can be reabsorbed into the meat before slicing across the grain of the muscle and very thin slices slanted just a bit to produce more surface area.
Prepare the Mustard-Bourbon Sauce
3. Combine cream and mustard in a small saucepan and stir continuously over medium to low heat.
4. Season with salt and pepper to taste as desired.
5. Before serving add the bourbon and ladle over meat - but if you don't like the alcohol, just the flavor: add bourbon at the beginning and the alcohol will burn off.
6. Dress with chopped chives or green onions

Notes