Flat Iron Steak Recipe
Flat iron steak stands as a culinary delight, offering both a robust flavor and an ease of preparation that makes it an ideal choice for any dinner. This cut, known for its rich marbling and tender texture, marries perfectly with a variety of marinades, absorbing flavors deeply and quickly due to its flat, even shape.
Ingredients List
To embark on this gastronomic journey, you will need the following ingredients: two cloves of garlic, minced for a pungent kick; one teaspoon of freshly chopped parsley for a touch of freshness; a quarter teaspoon of chopped fresh rosemary, adding a fragrant aroma; half a teaspoon of freshly chopped chives for mild, onion-like undertones; a quarter cup of Cabernet Sauvignon or another dry red wine to deepen the flavors; two and a half tablespoons of olive oil for richness; half a teaspoon of salt and three-quarters teaspoon of ground black pepper for seasoning; and a quarter teaspoon of dry mustard powder for an extra layer of complexity. The star of the dish is a two-pound flat iron steak, chosen for its ideal balance of flavor and tenderness.
Step-by-Step Cooking Guide
Begin by placing your flat iron steak in a large, sealable plastic bag. In a small bowl, mix the minced garlic, parsley, rosemary, and chives with the red wine, olive oil, salt, black pepper, and mustard powder. Whisk these together until the marinade is well-blended and aromatic. Pour this mixture over the steak in the bag, ensuring it’s fully coated. Remove as much air as possible from the bag before sealing it to maximize flavor infusion. Refrigerate and let the steak marinate for 2 to 3 hours to allow the flavors to meld beautifully.
Cooking Techniques Explained
Heat a nonstick skillet over medium-high until it is hot enough to sizzle a drop of water. Carefully place the marinated steak in the skillet, discarding the leftover marinade. Sear the steak for 3 to 4 minutes on each side to achieve a perfect medium-rare doneness—look for an internal temperature of 130 degrees Fahrenheit (54 degrees Celsius) with an instant-read thermometer. The correct heat setting is crucial as it sears the exterior swiftly while retaining a tender interior.
Recipe Tips
- Enhancing the Marinade: Consider incorporating smoked paprika or a dash of Worcestershire sauce to deepen the marinade’s flavor profile. Swapping Cabernet Sauvignon with a Shiraz can introduce a hint of spicy undertones.
- Marinating Time: For a more pronounced flavor, extend the marinating time up to 8 hours, especially if you prefer a bolder taste.
What to Serve With This Recipe
Pair this succulent steak with a light, zesty arugula salad and a vinaigrette to cut through the richness, or opt for garlic mashed potatoes for a more comforting side. Grilled vegetables or a simple couscous salad also make excellent companions, enhancing the meal’s overall balance and texture.
Recipe Variations
- Marinade Variations: For a no-wine version, use balsamic vinegar mixed with a touch of honey. Adjusting herbs to include thyme or oregano can tailor the flavor to different taste preferences.
- Cooking Methods: Although skillet cooking is ideal for quick preparation, grilling the steak outdoors can infuse a smoky flavor that’s irresistible during the warmer months.
Frequently Asked Questions
- Selecting the Steak: Opt for a steak with even thickness to promote consistent cooking. A well-marbled piece ensures tenderness and flavor.
- Common Issues: If the steak sticks to the pan, it might need a higher heat level or more oil. Avoid moving the steak too soon; give it time to form a crust before flipping.
This guide not only walks you through the preparation of a flat iron steak but also equips you with culinary insights to enhance your cooking experience, ensuring that each meal is not just cooked but crafted.
Ingredients:
- 2 cloves of garlic, minced
- 1 teaspoon of fresh parsley, chopped
- ¼ teaspoon of fresh rosemary, chopped
- ½ teaspoon of fresh chives, chopped
- ¼ cup of Cabernet Sauvignon or another robust dry red wine
- 2 ½ tablespoons of olive oil
- ½ teaspoon of salt
- ¾ teaspoon of ground black pepper
- ¼ teaspoon of dry mustard powder
- 1 flat iron steak, approximately 2 pounds in weight
Instructions:
Begin by placing the flat iron steak into a large, sealable plastic bag. In a separate small bowl, combine the minced garlic, chopped parsley, rosemary, and chives with the dry red wine, olive oil, salt, black pepper, and mustard powder. Blend these ingredients thoroughly to create a flavorful marinade.
Pour the marinade mixture over the steak in the plastic bag. Expel as much air as possible from the bag before sealing it securely. Allow the steak to marinate in the refrigerator, letting the flavors meld together, for 2 to 3 hours.
Once the steak is marinated, preheat a nonstick skillet over a medium-high heat setting. Remove the steak from the marinade, discarding any leftover liquid, and place it in the hot skillet. Sear the steak for 3 to 4 minutes on each side. This should achieve a medium-rare doneness, indicated by an internal temperature of 130 degrees Fahrenheit (54 degrees Celsius) when checked with an instant-read thermometer.
After cooking, transfer the steak to a cutting board and let it rest for about 5 minutes. This resting period helps the juices redistribute throughout the meat, enhancing its flavor and tenderness. Slice and serve the steak warm, complemented by your choice of sides
Flat Iron Steak Recipes
Ingredients
- 2 cloves of garlic minced
- 1 teaspoon of fresh parsley chopped
- ¼ teaspoon of fresh rosemary chopped
- ½ teaspoon of fresh chives chopped
- ¼ cup of Cabernet Sauvignon or another dry red wine
- 2 ½ tablespoons of olive oil
- ½ teaspoon of salt
- ¾ teaspoon of ground black pepper
- ¼ teaspoon of dry mustard powder
- 2 pounds flat iron steak
Instructions
- Begin by placing the flat iron steak into a large, sealable plastic bag. In a separate small bowl, combine the minced garlic, chopped parsley, rosemary, and chives with the dry red wine, olive oil, salt, black pepper, and mustard powder. Blend these ingredients thoroughly to create a flavorful marinade.
- Pour the marinade mixture over the steak in the plastic bag. Expel as much air as possible from the bag before sealing it securely. Allow the steak to marinate in the refrigerator, letting the flavors meld together, for 2 to 3 hours.
- Once the steak is marinated, preheat a nonstick skillet over a medium-high heat setting. Remove the steak from the marinade, discarding any leftover liquid, and place it in the hot skillet. Sear the steak for 3 to 4 minutes on each side. This should achieve a medium-rare doneness, indicated by an internal temperature of 130 degrees Fahrenheit (54 degrees Celsius) when checked with an instant-read thermometer.
- After cooking, transfer the steak to a cutting board and let it rest for about 5 minutes. This resting period helps the juices redistribute throughout the meat, enhancing its flavor and tenderness. Slice and serve the steak warm, complemented by your choice of sides