Flat Iron Steaks Marinated in Red Wine Recipe - Allrecipes.com
Flat Iron Steaks Marinated in Red Wine Recipe

Flat Iron Steaks Marinated in Red Wine

Recipe by  

"Red wine and mustard do wonderful things for this tender cut of steak."

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Ingredients Edit and Save

Original recipe makes 4 steaks Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr 25 mins


  1. Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
  2. Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
  3. Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2008

We really loved this marinade! I used it to marinade the flat iron steak to use in the "Flat Iron Steak and Spinach Salad" from this site". Will use again especially for that recipe. We marinated it for about 5 hours and it had just the right amount of flavor, not too strong and not too mild. Thanks for the recipe!

Most Helpful Critical Review
Apr 07, 2011

I really, really did not like this recipe. The marinade and brush-on at the end did not enhance the meat at all. And 4 min/side left our 1-1/2" steaks purple rare inside (and to John W: that IS how I found out the steak was underdone. I'm warning others to check before they take the steaks off the grill...).


25 Ratings

Jul 26, 2008

Excellent flavor. Easy to make. I made this recipe just as it appears on all recipes with the exception that I mixed everything in the bag (no extra dirty bowl). Marinated the steak for a little over 1 hour, and sliced it against the grain. We are ketchup and Hienz 57 people and neither of these condiments were necessary. Which is very unusual for us. Definitely a keeper. I served it with sliced tomatoes out of our garden and homemade potato salad.

Mar 26, 2008

This was a wonderful recipe for steak. It was easy to prepare and the results were great. I substituted the powdered mustard with classic yellow mustard, and it worked well, both in the marinade and for the topping. Thank you for sharing!

Jan 22, 2010

LIZCANCOOK--- I haven't yet tried this recipe...however, it is on my to eat list this weekend. Using a meat thermometer or simply cutting a slit on top of the steak and taking a peek would have given a good clue as to the "doneness" of the steak. The 4 minute per side was I'm sure relative to the heat source (medium high heat to me is probably different to what you consider medium high). A good rule of thumb is NEVER take cooking times stated in any recipe as gospel. Use your eyes and a meat thermometer the next time to avoid an under cooked piece of meat.

Jul 23, 2009

This steak was tender and flavorful. I often use wine/olive oil marinades, throw in a few herbs an viola! I didn't measure the mustard, and am sure I used at least 1-1 1/2 tsp. I also used a couple of T. of olive oil and threw in a few shakes from the Spike bottle. I started with a frozen flat iron steak and marinated for 4 hours, grilled on a fairly hot BBQ grill for 5-6 minutes each side, sliced thinly. It was yummy!

Jul 13, 2008

Very good, had some relatively good merlot handy, used Montrea Steak Seasoning. I will definately use again

Mar 01, 2010

This recipe was extremely simple and quick, and the results were delicious.


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  • Calories
  • 517 kcal
  • 26%
  • Carbohydrates
  • 2 g
  • < 1%
  • Cholesterol
  • 155 mg
  • 52%
  • Fat
  • 33.8 g
  • 52%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 47.1 g
  • 94%
  • Sodium
  • 147 mg
  • 6%

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

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