Reviewed: Mar. 20, 2012

I don't know what I did here, but I couldn't taste the marinade and it didn't tenderize the steak very much. I even doubled the marinating time. One thing I did different was was use sliced flat iron steaks. Maybe, that was a problem. I did cook them in a hot pan versus grilling. Both, never seemed to be a problem before though. The steak was still descent, for not being a prime cut, just not sure entirely about what the marinate did for it.

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 11, 2012

This was great! We cooked it in the oven at 500 degrees in a cast iron pan. 3 mins per side! Wonderful!!

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Reviewer:

Miki

Cooking Level: Intermediate

Home Town: Voluntown, Connecticut, USA

Reviewed: Jan. 1, 2012

This is one of our favorite (non-BBQ) steak recipes. Exceptionally tender and flavorful. We've prepared it several times without the dry mustard (simply because we didn't have any) and loved it. I'm going to try the dry mustard today.

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Reviewer:

darklordlarry

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Reviewed: Nov. 4, 2011

Your recipe is very aptly named. This was hands-down the most fantabulous steak I have ever eaten!! The marinade was delicious and the meat almost melted in my mouth, it was so tender. Good-bye Tenderloin, this is my new Fave!

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Reviewer:

Margo Crane

Cooking Level: Expert

Reviewed: Sep. 29, 2011

I made this last night following the recipe and it was fantastic!!! Will definitely make this again and again.

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Reviewer:

jeanczinger

Reviewed: Sep. 28, 2011

I really did not care for the marinade on this steak. I am a big fan of flat iron steaks and was hoping to find a recipe for pan frying them. Something about the cab wine and the mustard. Hubby said it was good but we both like the "Grilled Flat Iron Steak with Blue Cheese butter" much better. Though the marinades are quite similar.

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Reviewer:

SASSY2SISSY

Cooking Level: Intermediate

Home Town: Lake Elsinore, California, USA

Living In: Maquoketa, Iowa, USA

Reviewed: Jul. 18, 2011

Thank you !! The steak weas very tender with a bold beefy flavor. A real keeper of a recipe.

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Reviewer:

Pudd2

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Jul. 18, 2011

I followed the recipe exactly and it was DELICIOUS. Marinated the steaks for about 5 hours. Will definitely make again!!!

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Reviewer:

Molly

Reviewed: Jul. 14, 2011

I agree with other posters that the marinade needs more acidity. I would recommend substituting red wine vinegar and worcestershire sauce for some of the wine.

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Reviewer:

GattaMom

Reviewed: May 29, 2011

This was good. I definitely agree with many other reviews that the steak needed to cook longer. The entire center of mine was red and I put it back in the pan to finish cooking. I had to use dried herbs and balsamic vinegar instead of wine. I didn't have any on hand. I really like flat iron steak and I will probably use this recipe again in the future.

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