Easy Flat Iron Steak in Wine Sauce

Easy Flat Iron Steak in Wine Sauce

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Jackie B. 1

"This simple flat iron steak stays tender in a delicious wine sauce, and is a sure jaw dropper."
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1 h 20 m servings 711 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 711 kcal
  • 36%
  • Fat:
  • 54.7 g
  • 84%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1280 mg
  • 51%

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.


  • Prep

  • Cook

  • Ready In

  1. Allow the steaks to come to room temperature.
  2. Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste.
  3. Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat.
  4. Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C).
  5. Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes.
  6. Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve.


  1. 75 Ratings

Most helpful positive review

It helps to know that a 'flat iron' steak is cut from a top blade roast, and can be prepared by your butcher if you don't see it in the meat case. Flat Iron Steak

Most helpful critical review

I give this a 4, but my family gives it a 2. I used a 1.5 lb. flat iron steak and left out the mushrooms. I used a good pinot noir and the sauce was good. My only issue was the seasoning practi...

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It helps to know that a 'flat iron' steak is cut from a top blade roast, and can be prepared by your butcher if you don't see it in the meat case. Flat Iron Steak

This is a good recipe but it does need a bit of help. Definately add a cup of chopped onion and a couple cloves of minced garlic to the drippings before you add the wine. I felt the need to add ...

This is a great way to make a steak that is more than just throwing it on the grill with garlic and pepper. I'd recommend leaving the salt out of the dish and putting a dash of Worchestershire ...

I cut my steaks off a large chuck roast (as these were on sale this week). The marinade for this recipe was fabulous! I didn't have any fresh or dried thyme, so I used 2 teaspoons fresh flat p...

Such an amazingly successful and forgiving recipe. If you'd like to adjust this recipe for someone who doesn't like alcohol, just substitute the wine with half that amount of water. I served t...

This was an excellent steak recipe. The only thing I did differently was after rubbing the spice mixture all over the steak, I put it in a plastic bag and added about 1/4 - 1/2 cup balsamic vine...

Yum. Yum. Yum. that about sums it up.

A great recipe - my kids loved it!

I was really craving steak and I found this recipe. If you find cooking steak at home a little daunting like I do, this recipe is so easy and practically fool proof. The flat iron cut is tende...

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