Flat Iron Steak Recipes
This scrumptious flat iron steak recipe is the culmination of various inspirations that I've adapted and fine-tuned over time. I meticulously crafted the marinade and adjusted the cooking duration to suit my palate, achieving what I believe to be the perfect balance of flavors. I'm confident you'll find it as delightful as I do—after all, it's truly a taste of perfection!
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Servings: 6 people
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
Notes
This nutritional information reflects the total amount of marinade ingredients used in this recipe. However, the actual quantity of marinade absorbed can differ based on factors such as marinating duration, ingredient specifics, and cooking technique.