Seared Flat Iron Steak with Red Wine Marinade Recipe
When it comes to creating a restaurant-worthysteak dinner at home, a flat iron steak should be on your short list of go-tosteaks. This affordable cut, sourced from the shoulder area of the cow, has abeefy flavor and tender texture. Add a red wine marinade infused with garlic,fresh rosemary and a touch of dry mustard, and you’ll have a flavorful anddelicious steak that rivals a steakhouse meal.
Equipment
- 1 cast iron griddle for Kamado Joe
Ingredients
- 2 pounds flat iron steak
- ⅓ cup olive oil
- ⅓ cup dry red wine like Cabernet Sauvignon
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- ½ teaspoon dry mustard powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons vegetable oil for searing
Instructions
- Combine all of the marinade ingredients in a small, shallow bowl. Place the flat iron steak in a resealable plastic bag or airtight container, then pour the marinade over the steak. Seal the bag or container and make sure that the steak is evenly coated with marinade. Place the bag in the refrigerator for 2-3 hours. The marinade helps tenderize the steak and adds a lot of flavor. Take the steak out of the refrigerator 45-60 minutes before cooking and let it warm up to room temperature. This ensures even cooking.
- Preheat a cast iron griddle on a pellet, charcoal or gas grill to 500-525°F. Lightly oil the griddle with two tablespoons of vegetable oil to prevent sticking.
- Remove the steak from the resealable bag and discard marinade. Pat the steak dry with a paper towel to ensure a good sear. Lightly season both sides of the steak with kosher salt and black pepper.
- Place the steak on the piping-hot griddle or cast-iron skillet. Sear each side for 3-4 minutes for medium-rare, flipping once. Use an instant-read meat thermometer to monitor the internal temperature: 120°F for rare; 130°F for medium-rare; and 140°F for medium. Remember, the temperature will continue to rise another 5° while the steak is resting. Cooking time may vary depending on the thickness of the steak.
- Once the steak is done, transfer it to a cutting board and cover it with aluminum foil. Let the steak rest for 5 minutes. Allowing the steak to rest ensures that the juices redistribute throughout the meat, resulting in a tender steak.
- Slice it against the grain into thin slices, about ⅜” thick, and serve.
Video
Nutrition
Calories: 640kcalCarbohydrates: 1gProtein: 43gFat: 49gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 150mgSodium: 459mgPotassium: 716mgFiber: 0.2gSugar: 0.04gVitamin A: 16IUVitamin C: 1mgCalcium: 20mgIron: 6mg
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