Reviewed: Jul. 30, 2011

Just discovered this excellent cut of beef. Inexpensive and delicious. Followed others advice and kept it medium rare. This recipe is really good as written. I've made it twice; the first time to the letter, the second time I heated the olive oil with the herbs in it to infuse the flavors more. It definitely gave more of a rosemary taste, but I'm not sure it was worth the extra pan :)

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Reviewer:

Jill

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Denver, Colorado, USA

Reviewed: Feb. 27, 2010

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

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Reviewer:

sshodean

Reviewed: Feb. 24, 2010

Really good, so tender and tasty.

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Reviewer:

Jackies Recipes

Cooking Level: Expert

Home Town: Barbourville, Kentucky, USA

Living In: Princeton, West Virginia, USA

Reviewed: Jan. 21, 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.

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Reviewer:

John W

Cooking Level: Intermediate

Home Town: Pekin, Illinois, USA

Living In: Mossville, Illinois, USA

Reviewed: Jul. 22, 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!

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Reviewer:

SOMEBUNNY

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Cooking Level: Expert

Home Town: Marysville, Washington, USA

Living In: Blaine, Washington, USA

Reviewed: Jun. 20, 2009

Easy ingredients to pull together for a marinade and while it did keep our Flat Iron Steaks tender, it did nothing to add flavor. Won't try again.

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Reviewer:

Kenna

Reviewed: Jan. 20, 2009

WONDERFUL! Used this marinade for strips steaks and they were great!

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Reviewer:

bethsanchez23

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Fort Bragg, North Carolina, USA

Reviewed: Jan. 1, 2009

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...).

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Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

Reviewed: Jan. 1, 2009

Flavor was fantastic! I've become a real fan of this cut of steak and this recipe is so easy to make. Don't overcook and then make 1/4" cuts at an angle fur succulent tender steak. Leftovers reheat very well for a great treat the next day.

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Reviewer:

Morgan TN

Cooking Level: Intermediate

Reviewed: 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.

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11 users found this review helpful