Flat Iron Steak

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    This steak is very good served with Colby/Monteray Jack mashed potatoes with carmalized onions. Serve meat with sauteed mushrooms.


  1. 1 (2 lb) flat iron steak
  2. 2 1/2 T olive oil
  3. 2 cloves garlic, minced
  4. 1 t fresh parsley, chopped
  5. 1/4 t fresh rosemary, chopped
  6. 1/2 t fresh chives, chopped
  7. 1/4 c Cabernet Sauvignon Wine, 59 g
  8. 1/2 t salt
  9. 3/4 t pepper
  10. 1/4 t dry mustard powder


  1. Place the steak inside a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
  2. Heat a nonstick skillet over medium-high heat. Cook the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.
Serves: 6
Course: Entree
Key Ingredient: Beef,Parsley,Wine
Difficulty: 1 - Easy
Make Ahead: Partial
Prep Method: Stovetop
Themes/Holidays: Picnic

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