Savory Herb-Marinated Flat Iron Steak
Discover the rich and robust flavors of this Savory Herb-Marinated Flat Iron Steak. Known for its remarkable tenderness and rich flavor profile, the flat iron steak is a culinary gem that has become increasingly popular among steak enthusiasts. Marinated in a fragrant blend of garlic, rosemary, and cabernet sauvignon, this steak delivers sophisticated taste without the hefty price tag. It's perfect for a special dinner that impresses without the stress. Serve it alongside roasted vegetables or a crisp salad for an unforgettable meal.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
flat iron steaks
2 lbs (none)
olive oil
2 tablespoons (none)
garlic cloves
2 (mashed)
Italian parsley
1 teaspoon (chopped)
rosemary
1 teaspoon (chopped)
cabernet sauvignon wine
1/4 cup (none)
salt
to taste (none)
fresh ground pepper
generous amount (none)
dry mustard
1/2 teaspoon (none)
Instructions
1
Combine olive oil, mashed garlic, chopped Italian parsley, rosemary, cabernet sauvignon, salt, pepper, and dry mustard in a bowl.
2
Place the flat iron steaks in a shallow dish or a resealable plastic bag and pour the marinade over them, ensuring the steaks are completely coated.
3
Cover the dish or seal the bag and refrigerate for at least one hour to allow the flavors to penetrate the meat. For optimal taste, consider marinating for up to four hours.
4
Preheat your grill to high heat. Once hot, place the steaks on the grill.
5
Cook each side for about 4 minutes, aiming for a rare to medium-rare finish. Use an instant-read thermometer for accuracy, looking for temperatures between 125°F to 135°F.
6
Remove the steaks from the grill and let them rest for 5 minutes before slicing against the grain.
7
Serve hot, garnished with additional fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a flat iron steak?
A flat iron steak is a uniform cut from the shoulder (chuck) of the cow, known for its extreme tenderness and rich marbling.
What makes this marinade savory?
The savory flavor comes from a combination of mashed garlic, chopped rosemary, Italian parsley, and the deep notes of Cabernet Sauvignon wine.
How long should I marinate the flat iron steak?
You should marinate the steak for at least one hour. For the best flavor, aim for up to four hours.
Can I marinate the steak overnight?
While you can, marinating longer than four to six hours in an acidic base like wine may begin to affect the texture of the meat.
What kind of wine is best for this recipe?
A Cabernet Sauvignon is ideal due to its robust tannins and dark fruit notes which complement beef perfectly.
Can I substitute the Cabernet Sauvignon?
Yes, you can use other dry red wines like Merlot, Malbec, or Syrah as a substitute.
What is the purpose of dry mustard in the marinade?
Dry mustard adds a subtle tang and acts as an emulsifier to help bind the oil and wine together.
How should I prepare the garlic for the marinade?
The garlic should be mashed to release its essential oils and ensure maximum flavor distribution throughout the marinade.
What temperature should the grill be?
The grill should be preheated to high heat to ensure a good sear on the outside of the steak.
How long do I cook each side of the steak?
Cook each side for approximately 4 minutes to achieve a rare to medium-rare finish.
What is the ideal internal temperature for a medium-rare steak?
For medium-rare, look for an internal temperature between 130°F and 135°F.
What is the ideal internal temperature for a rare steak?
For a rare steak, aim for an internal temperature of approximately 125°F.
Why is an instant-read thermometer recommended?
It provides the most accurate measurement to ensure the steak is cooked to your preferred level of doneness without overcooking.
Why must I let the steak rest after grilling?
Resting for 5 minutes allows the juices to redistribute throughout the meat, ensuring a moist and flavorful steak when sliced.
What does 'slicing against the grain' mean?
It means cutting perpendicular to the direction of the muscle fibers, which makes the steak much easier to chew and more tender.
Is flat iron steak an affordable cut?
Yes, it is often praised for offering a premium steakhouse experience at a more accessible price point than ribeye or filet mignon.
How many people does this recipe serve?
This recipe is designed to serve approximately 4 people.
What can I serve with Savory Herb-Marinated Flat Iron Steak?
It pairs beautifully with roasted vegetables, a crisp green salad, or garlic mashed potatoes.
Can I cook this steak in a pan if I don't have a grill?
Yes, you can use a hot cast-iron skillet on the stovetop to achieve a similar sear and finish.
Should the marinade be discarded?
Yes, any marinade that has come into contact with raw meat should be discarded unless it is boiled first to make a sauce.
Can I use dried herbs instead of fresh?
You can, but use only about one-third the amount of dried herbs compared to fresh, as dried herbs are more concentrated.
What is the best way to coat the steaks in marinade?
Using a resealable plastic bag is highly effective as it allows you to squeeze out air and ensure all surfaces of the meat are in contact with the liquid.
Is this recipe gluten-free?
Yes, based on the ingredients provided (oil, herbs, garlic, wine, spices, meat), this recipe is naturally gluten-free.
How much steak should I buy per person?
This recipe uses 2 lbs for 4 people, which is roughly 8 ounces per person.
What if I don't have Italian parsley?
Curly parsley can be used as a substitute, though Italian (flat-leaf) parsley is generally preferred for its more robust flavor.
Can I freeze the steak in the marinade?
Yes, you can freeze the steak and marinade together in a bag for up to three months; it will marinate as it thaws.
Is flat iron steak lean?
It is relatively lean but has enough marbling to stay juicy and flavorful when cooked to rare or medium-rare.
How should I store leftovers?
Store leftover steak in an airtight container in the refrigerator for up to three to four days.
What is the best way to reheat leftovers?
Reheat gently in a pan over low heat or in a low-temperature oven to avoid overcooking the meat.
What can I use instead of rosemary?
Thyme is an excellent alternative that provides a similar earthy, herbal profile to the steak.