Drunken Flat Iron Steak

Drunken Flat Iron Steak

Made  times
Cocina JNOTS 5

"A friend tried something like this in Texas and this was our version of it."
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6 h 15 m servings 370 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate.
  2. Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving.


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My mother-in-law just made something very similar for us and it was delicious. Instead of vermouth, she used bourbon, marinated it for days, and then grilled it. Yum.

The cut of meat is definitely the best part of the recipe but it seemed a shame to fry it as opposed to grilling it. The marinade didn't appear to add any flavour and although it was extremely ...

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