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  • 6 oz. Flat iron Steaks
  • Salt and pepper to taste
  • Glaze:1/2 cup Apple Cider Vinegar
  • 1/2 cup Water
  • 1/4 cup Yellow Mustard
  • 2 tbsp. Ketchup
  • 1 1/2 tbsp. Tomato Paste
  • 1 tbsp. Sweet paprika
  • 1/2 tbsp. Salt
  • 1 tsp. Ground celery seed
  • 1/4 tsp. Black pepper
  • 1/4 tsp. Cayenne
  • 1/4 tsp. Garlic powder
  • 1/4 tsp. Onion powder
  • pinch Cinnamon
  • pinch Allspice, ground
  • pinch Cloves, ground
  • Source Chef Graham Submission


  1. For the glaze, combine all ingredients. Bring to a boil, and then reduce to a simmer. Simmer for 10 minutes. This glaze can be made in bulk ahead of time. Omit the water, and you have an excellent Kansas City Barbeque sauce.
  2. Preheat the grill.
  3. Season the steaks with salt and pepper.
  4. Grill the steaks to desired doneness, when they are about 1 minute from being done brush them with the glaze on both sides and let the heat from the grill cook them for just a moment. Let them rest for 5 minutes before serving.