Whiskey-Glazed Flat Iron Steaks with Grilled Potatoes

Fire up your grill for this mouthwatering dish featuring flat iron steakthe second-tenderest cut after petite filet mignon, sourced from the chuck's top blade. Spot the real deal by its juicy meat with the tough center muscle expertly removed horizontally. If unavailable, ask your butcher to cut it fresh for unbeatable flavor that will have you craving more.

1/2 cup whiskey (for example, Jack Daniels)
1 tablespoon brown sugar
Kosher salt, plus freshly ground black pepper, to taste
1/4 cup olive oil
4 garlic cloves, crushed
Four 8-ounce flat iron steaks (or filet mignon steaks)
1 and 1/2 pounds Yukon Gold potatoes
2 tablespoons fresh chives, chopped
1 teaspoon white wine vinegar

Preheat your grill to medium-high and ignite the excitement! In a bowl, whisk whiskey, brown sugar, 1 and 1/2 teaspoons salt, and 1 teaspoon pepper until dissolved. Stir in 2 tablespoons olive oil and crushed garlic. Coat steaks generously, turning to infuse flavor, and let marinate at room temperature for 20 minutes.
Meanwhile, quarter potatoes lengthwise into wedges. Cover with cold water in a pot (1 inch above), salt generously, boil, then simmer until tender-firm, about 15 minutes. Drain and toss with 1 tablespoon olive oil for that perfect grill-ready shine.
Remove steaks from marinade, pat dry. Boil the marinade in a saucepan 2-3 minutes to create a luscious glazewatch it closely to avoid burning for maximum caramelized goodness.
Grill steaks to 130F for medium-rare (3-4 minutes per side), brushing with glaze in the last minutes. (For thicker filet mignon, 8-10 minutes per side.) Rest 5-10 minutes. Grill potato wedges until golden with deep marks, about 5 minutes.
Toss hot potatoes with remaining olive oil, chives, vinegar, salt, and pepper. Discard garlic from glaze, drizzle over rested steaks, and serve alongside crispy potatoes. Your taste buds will thank youpure grilling perfection!