Mohamed Shili This delicious Bobby Flay flat iron steak marinade is the perfect balance of rich flavors and simplicity. With a quick marinate time and easy-to-find ingredients, you can enjoy a juicy, tender steak with a savory, garlicky kick. It’s a simple yet flavorful meal that’s sure to impress anyone at your dinner table.
Recipe Ingredients:
- 1 (2 pound) flat iron steak
- 2 ½ tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh parsley
- ¼ teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh chives
- ¼ cup Cabernet Sauvignon (or other dry red wine)
- ½ teaspoon salt
- ¾ teaspoon ground black pepper
- ¼ teaspoon dry mustard powder
How To Make Flat Iron Steak Marinade?
- Prepare the Marinade: In a small bowl, combine olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder, stirring well until everything is blended.
- Marinate the Steak: Place the flat iron steak in a large resealable bag. Pour the marinade over the steak, then press out as much air as possible before sealing. Allow the steak to marinate in the refrigerator for 2 to 3 hours.
- Cook the Steak: Heat a nonstick skillet over medium-high heat. Sear the steak for 3 to 4 minutes on each side for medium-rare, or adjust the cooking time based on your preferred doneness. Use an instant-read thermometer to ensure the center reaches 130°F (54°C) for medium-rare.
- Rest and Serve: Discard the marinade and let the steak rest for about 5 minutes before slicing and serving.
Recipe Tips
- Use a Good Quality Wine: The red wine in the marinade adds depth of flavor. Choose a dry red wine like Cabernet Sauvignon for the best taste, but any good quality dry red will work.
- Marinate for the Right Time: Don’t rush the marinating process. Let the steak sit in the marinade for at least 2 hours (up to 3) to absorb all the flavors.
- Room Temperature Steak: Take the steak out of the fridge about 30 minutes before cooking. Cooking a steak at room temperature helps it cook evenly.
- Don’t Overcrowd the Pan: If you’re cooking more than one steak, make sure there’s enough space in the pan. Overcrowding will make the steak steam instead of searing.
- Rest Before Serving: After cooking, let the steak rest for 5 minutes. This helps the juices settle, making the steak more tender and flavorful when you slice it.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover steak cool to room temperature before refrigerating. Place it in an airtight container and store for up to 3 days in the fridge.
- Reheat: Heat a nonstick skillet over medium heat. Add a small amount of olive oil and gently reheat the steak for 2-3 minutes per side, ensuring it’s heated evenly.
Nutrition Facts
Serving Size: 1 serving
- Calories: 1,200 kcal
- Total Fat: 90g
- Saturated Fat: 30g
- Cholesterol: 250mg
- Sodium: 1,500mg
- Potassium: 1,200mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 100g
Check out More Recipes:
Bobby Flay Flat Iron Steak Marinade
Description
This delicious Bobby Flay flat iron steak marinade is the perfect balance of rich flavors and simplicity. With a quick marinate time and easy-to-find ingredients, you can enjoy a juicy, tender steak with a savory, garlicky kick. It’s a simple yet flavorful meal that’s sure to impress anyone at your dinner table.
Ingredients
Instructions
- Prepare the Marinade: In a small bowl, combine olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder, stirring well until everything is blended.
- Marinate the Steak: Place the flat iron steak in a large resealable bag. Pour the marinade over the steak, then press out as much air as possible before sealing. Allow the steak to marinate in the refrigerator for 2 to 3 hours.
- Cook the Steak: Heat a nonstick skillet over medium-high heat. Sear the steak for 3 to 4 minutes on each side for medium-rare, or adjust the cooking time based on your preferred doneness. Use an instant-read thermometer to ensure the center reaches 130°F (54°C) for medium-rare.
- Rest and Serve: Discard the marinade and let the steak rest for about 5 minutes before slicing and serving.
Notes
- Use a Good Quality Wine: The red wine in the marinade adds depth of flavor. Choose a dry red wine like Cabernet Sauvignon for the best taste, but any good quality dry red will work.
- Marinate for the Right Time: Don’t rush the marinating process. Let the steak sit in the marinade for at least 2 hours (up to 3) to absorb all the flavors.
- Room Temperature Steak: Take the steak out of the fridge about 30 minutes before cooking. Cooking a steak at room temperature helps it cook evenly.
- Don’t Overcrowd the Pan: If you’re cooking more than one steak, make sure there’s enough space in the pan. Overcrowding will make the steak steam instead of searing.
- Rest Before Serving: After cooking, let the steak rest for 5 minutes. This helps the juices settle, making the steak more tender and flavorful when you slice it.
Bobby Flay Flat Iron Steak Marinade