Recipe by desihannagan
"Red wine and mustard do wonderful things for this tender cut of steak."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped fresh parsley
chopped fresh thyme
dry red wine
dry mustard powder
salt and pepper to taste
4 (8 ounce)
flat iron steaks
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!
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...).
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.
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!
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.
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!
Very good, had some relatively good merlot handy, used Montrea Steak Seasoning. I will definately use again
This recipe was extremely simple and quick, and the results were delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Flat Iron Steaks Marinated in Red Wine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 517
** Calories from Fat: 304
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a delicious marinade for flank steaks.
See how to make minute steaks dressed in a simple BBQ sauce.
Grilled marinated lamb dressed with a minted honey and sherry vinaigrette.