Reviewed: Feb. 8, 2012

This was one of the best flat iron steaks I have made. Was out of cayenne and used chipoyle chilie pepper instead. I have to admit I was worried some about the black char it created while cooking but it turned out wonderful.

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Reviewer:

bcobb35

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Cooking Level: Intermediate

Home Town: Millington, Tennessee, USA

Reviewed: Sep. 6, 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.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Aug. 18, 2011

Wow! This steak recipe is amazing!! I've made it thrice and even messed up the ingredients once and it still came out great! The last time I subbed the same amount of mustard for marjoram and since I didn't have ea pan big enough for the slab I bought I broiled it 5 mins on one side then 3 on the other. Then I combined the drippings with the wine and shrooms boiled then simmered for 4-5 mins. Threw it under my 1.64 lb slab of meat and baked at 350 for 7 mins then 400 for 5. It came out about medium and juicy! Superb! Thank you!

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Reviewer:

Destiny279

Reviewed: May 12, 2011

Yummy! I let the paste sit on the steak for about an hour so it really absorbed all the flavors and added shallot and fresh garlic and more mushroom (because we love them). Came out tender and juicy

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terersa s.

Cooking Level: Intermediate

Reviewed: Mar. 29, 2011

Too spicy

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Reviewer:

augrads

Reviewed: Mar. 17, 2011

I made this for the first time a few months ago and a few times since (and am about to make it again for tonight's dinner!) I have both made it exactly as the recipe dictates and changed things up a bit; it's come our fabulous either way. I've used white wine when I didn't have red, and that was great, too. This is a great recipe that I recommend for those that haven't made flat iron steak before; it's certainly won over my family!

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Reviewer:

MARIAHAN

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Bend, Wisconsin, USA

Reviewed: Feb. 3, 2011

Pretty good. I didnt use ground mustard (didnt have). The sauce never thickened to my liking but it was still savory. My bf very much enjoyed the sauce with the potabellos. Overall 3.5 star. I still think flat iron steak is alittle bit on the chewy side for me. But would make again, but with different cut of steak.

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Reviewer:

LovelyDove

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Reviewed: Jan. 10, 2011

Used a rub I had from this website, but followed cooking steak with cabernet mushrooms and added onion slices. Hubby loved it! While the steak was in rest mode I covered with aluminum foil to continue the cooking stage. Came out pink in middle, very tender and great taste.

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Reviewed: Dec. 28, 2010

A great recipe - my kids loved it!

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Reviewer:

MrsCabes

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

Reviewed: Dec. 18, 2010

Very good. Didn't have red wine so used 1/2 blush and 1/2 beef broth. Reduced by 1/2 amount of black pepper and mustard for spouse's tastes. Added onion cut fajita-style and cooked with mushrooms. Will make this again.

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