Easy Flat Iron Steak in Wine Sauce Recipe - Allrecipes.com
Easy Flat Iron Steak in Wine Sauce Recipe
  • READY IN ABOUT hrs

Easy Flat Iron Steak in Wine Sauce

Recipe by  

"This simple flat iron steak stays tender in a delicious wine sauce, and is a sure jaw dropper."

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Ingredients Edit and Save

Original recipe makes 2 steaks Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Allow the steaks to come to room temperature.
  2. Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste.
  3. Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat.
  4. Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C).
  5. Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes.
  6. Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2008

It helps to know that a 'flat iron' steak is cut from a top blade roast, and can be prepared by your butcher if you don't see it in the meat case. Flat Iron Steak

 
Most Helpful Critical Review
Sep 06, 2011

I give this a 4, but my family gives it a 2. I used a 1.5 lb. flat iron steak and left out the mushrooms. I used a good pinot noir and the sauce was good. My only issue was the seasoning practically blackened and became somewhat gritty.

 

70 Ratings

May 04, 2009

This is a good recipe but it does need a bit of help. Definately add a cup of chopped onion and a couple cloves of minced garlic to the drippings before you add the wine. I felt the need to add some worstechire and beef broth to the sauce as well to give it a more rich flavor. Let the sauce reduce adequately before you add the meat back, so that the meat doesn't over cook.

 
Jan 26, 2009

This is a great way to make a steak that is more than just throwing it on the grill with garlic and pepper. I'd recommend leaving the salt out of the dish and putting a dash of Worchestershire in the rub. Also, the steak can be cooked in less olive oil. I cooked fresh chopped garlic and shallots in the meat drippings before adding the wine to make the reduction. Excellent recipe and the mushrooms really grab the flavor of the meat and wine.

 
Jan 26, 2009

I cut my steaks off a large chuck roast (as these were on sale this week). The marinade for this recipe was fabulous! I didn't have any fresh or dried thyme, so I used 2 teaspoons fresh flat parsley, and 1/2 teaspoon dried oregano. I couldn't find my dried mustard (who knows?) so I used about 1 teaspoon yellow mustard instead. Because I was serving children, and a husband who aren't fond of too much garlic, I omitted the minced garlic at the end. Since the grill is covered with snow, I used a grill pan on the stove, and lightly coated the pan with olive oil. I can't wait to use this recipe for marinade on a better cut of steak, as it is, it turned inexpensive meat into delicious meat! I served atop fresh spinach leaves, tossed lightly with olive oil, garlic salt, freshly ground pepper, sliced tomatoes, and a squirt of fresh lemon juice. I served oven roasted russet potatoes (in onion soup mix, olive oil, garlic salt, parsley and pepper). Husband and children loved it. Thank you!

 
Jan 16, 2009

Such an amazingly successful and forgiving recipe. If you'd like to adjust this recipe for someone who doesn't like alcohol, just substitute the wine with half that amount of water. I served the steaks with a pasta that had fresh spinach, sundried tomato and a simple white sauce barely sprinkled with fresh parmesean. Check out White Sauce SUBMITTED BY: CJO on this site.

 
Feb 10, 2009

This was an excellent steak recipe. The only thing I did differently was after rubbing the spice mixture all over the steak, I put it in a plastic bag and added about 1/4 - 1/2 cup balsamic vinegar since I thought it needed some acidity for the marinade. I marinated for 3 hours. It was delicious and tender.

 
Aug 06, 2010

Yum. Yum. Yum. that about sums it up.

 

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Nutrition

  • Calories
  • 711 kcal
  • 36%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 54.7 g
  • 84%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 37.8 g
  • 76%
  • Sodium
  • 1280 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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