"This simple flat iron steak stays tender in a delicious wine sauce, and is a sure jaw dropper." — Jackie B.
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2 (6 ounce)
flat iron steaks
cayenne pepper, or to taste
ground black pepper
1 1/2 teaspoons
dry mustard powder
1 1/2 teaspoons
dry red wine
sliced portobello mushrooms
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
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 practically blackened and became somewhat gritty.
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 some worstechire and beef broth to the sauce as well to give it a more rich flavor. Let the sauce reduce adequately before you add the meat back, so that the meat doesn't over cook.
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 in the rub. Also, the steak can be cooked in less olive oil. I cooked fresh chopped garlic and shallots in the meat drippings before adding the wine to make the reduction. Excellent recipe and the mushrooms really grab the flavor of the meat and wine.
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 parsley, and 1/2 teaspoon dried oregano. I couldn't find my dried mustard (who knows?) so I used about 1 teaspoon yellow mustard instead. Because I was serving children, and a husband who aren't fond of too much garlic, I omitted the minced garlic at the end. Since the grill is covered with snow, I used a grill pan on the stove, and lightly coated the pan with olive oil. I can't wait to use this recipe for marinade on a better cut of steak, as it is, it turned inexpensive meat into delicious meat! I served atop fresh spinach leaves, tossed lightly with olive oil, garlic salt, freshly ground pepper, sliced tomatoes, and a squirt of fresh lemon juice. I served oven roasted russet potatoes (in onion soup mix, olive oil, garlic salt, parsley and pepper). Husband and children loved it. Thank you!
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 the steaks with a pasta that had fresh spinach, sundried tomato and a simple white sauce barely sprinkled with fresh parmesean. Check out White Sauce SUBMITTED BY: CJO on this site.
Yum. Yum. Yum. that about sums it up.
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 vinegar since I thought it needed some acidity for the marinade. I marinated for 3 hours. It was delicious and tender.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Flat Iron Steak in Wine Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 492
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