I was looking at an article about "underrated" cuts of meat (is that such a thing with this group?), and referencing Flat Iron Steak, it mentioned that it can be enhanced by a marinade either before or after cooking.
"That's right, reverse marinading is a thing"
I've used sauces, or chimichurri, before, but actually resting cooked beef in a marinade for a few minutes is something I've not done.
It sounds interesting
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Board sauce is as far as I've gone with that concept. I can't imagine softening both sides of the steak's crust would be the better option, but alas, never dunnit.
I guess I do this with my Tri-tip. See my TT recipe in beef recipe section. I call it a mop sauce. I mop the TT every time I flip it (every 3 minutes) and then pour the remaining mop sauce over the TT when pulled off the grill. Cover the TT while I get the sides plated, then carve the TT. The Mop sauce and TT juices makes a fantastic board sauce.
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