This was absolutely a restaurant grade meal! For those that have asked, a flat iron steak is also called a "Top Blade Steak". In my supermarket, it's called a Flat Iron steak and comes prepackaged in a cryovac (sp?) package. I followed the recipe ingredients exactly. I think that you need to in order to give an accurate review...is not fair to give a bad or less than complimentary review if you did not use the same ingredients, left one or more out, or substituted. (You can decide after trying if you want to tweak it to your tastes.) Is not necessary to use an expensive wine...I used a $2.97 bottle of Oak Leaf that I got at Walmart. I also used the fresh herbs and I think I marinaded this for about 6 hours. This was just for my husband and I, so the steak I bought was just a little over 1 pound. I still used the same measurements for the marinade and it was perfect. I cut the meat in half because I knew my husband would want his more done....I am a medium rare girl...he doesn't like to see a lot of red. And that brings me to some complaints I saw of this recipe regarding the cooking time. It's difficult to judge that because of the thickness of the steak you buy and the heat you use. I started the burner at medium high about 3 minutes before I added the meat (gas burner). I would say that for my steak, it took about 7-8 minutes per side for medium-rare. I left my husband's in the pan for an additional 3 min. per side and it was perfect for him. Excellent meal!

Reviewed On: Sep. 27, 2009

This was VERY good and I will definitely make it again! I pretty much followed the recipe exactly as written. You could change the soup used. I had cream of chicken, but any cream soup would work I'm sure. The thing that took the longest was the frying because my skillet would only hold two at a time, 5 min. per side, you do the math. When I fried this, I used Peanut Oil. I really prefer using Peanut Oil because it has a high heat tolerance, which means it doesn't spatter much, if at all. Make sure that when you make this, the oil is very hot! Just throw a pinch of flour in when you think it should be hot...the flour should pop and dance when it hits the oil. Once the frying is done, it's just assembly and it's easy. We served this with instant mashed potatoes and it was very good! My husband and son cleaned their plates and I had hardly any left over...in fact, it may be gone now as I speak. Thanks so much for the recipe! :)

Reviewed On: May 23, 2009

I thought this recipe was fantastic! Don't listen to the haters that didn't like it. I made these last night because I had some chicken I needed to use up. The only thing I changed up was that I used 1/2 can cream of chicken soup and 1/2 can of Nacho Cheese soup. Other than that, it was the same recipe. I think next time I'll add a little chili powder and maybe some cumin. However, it's great the way it is! My husband and son loved this...they ate later than I did so when I came into the kitchen this morning, all that was left was the dirty pan..they ate all of the rest of it!

Reviewed On: Oct. 14, 2008