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marinated flat iron steak

Cabernet-Marinated Flat Iron Steak

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This elegant yet simple Cabernet-Marinated Flat Iron Steak delivers steakhouse quality with minimal effort. The wine-based marinade infuses the meat with complex flavors while tenderizing it to perfection, creating a dish that's both sophisticated and comforting.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 1 hour 18 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 teaspoon dry mustard
  • 1/4 cup cabernet sauvignon wine
  • 1 teaspoon rosemary chopped
  • Salt to taste
  • Freshly ground black pepper generous amount
  • 1-2 pounds flat iron steaks or flank steak
  • 2 tablespoons olive oil
  • 2 cloves garlic mashed
  • 1 teaspoon Italian parsley chopped

Equipment

  • Grill
  • Shallow dish or zip-top bag
  • Mixing bowl

Method
 

  1. In a mixing bowl, combine olive oil, mashed garlic cloves, chopped Italian parsley, and chopped rosemary.
  2. Pour in the cabernet sauvignon wine, then add salt, a generous amount of freshly ground black pepper, and dry mustard. Whisk until well combined.
  3. Place flat iron steaks in a shallow dish or zip-top bag and pour the marinade over them, ensuring all surfaces are coated. Massage the marinade into the meat slightly.
  4. Allow steaks to marinate for 1 hour at room temperature. This is sufficient time for the wine to tenderize the meat without breaking it down too much.
  5. Preheat your grill to high heat until the grates are very hot.
  6. Remove steaks from marinade, letting excess liquid drip off, and place directly over high heat.
  7. Grill for approximately 4 minutes per side for medium-rare doneness, which is ideal for flat iron steak.
  8. Remove from grill and let rest for 5 minutes before slicing against the grain to maximize tenderness.

Nutrition

Calories: 320kcal

Notes

For best results, use fresh herbs rather than dried when possible. If using dried herbs, reduce the amounts by half as they're more concentrated in flavor. Choose a nicely marbled flat iron steak for maximum tenderness and flavor. While you don't need an expensive wine for the marinade, use something you'd enjoy drinking.
This steak is best enjoyed medium-rare; cooking it longer may reduce its tenderness. Leftovers make excellent sandwiches or salad toppers and will keep refrigerated for up to 3 days.

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