Tender Flat Iron Steak

Name: Tender Flat Iron Steak
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2-4 serving(s)
Ingredients: 2 (1 lb) flat iron steaks (Top Blade Steak) or 1 (2 lb) flank steaks; 2 tablespoons olive oil; 2 garlic cloves, mashed; 1 teaspoon Italian parsley, chopped; 1 teaspoon rosemary, chopped; 1/4 cup cabernet sauvignon wine; salt; generous amount fresh ground pepper; 1/2 teaspoon dry mustard

Community Pick

Submitted by ncmysteryshopper

"A popular "new" cut of steak (Top Blade Steak) that is cheaper and surprisingly more flavorful than the expensive steaks that is gaining popularity in the US. Posted for forum request. Said to be replacing the last steak-cut-fad "the hanger"...from Gourmet Sleuth"

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photo by DianaEatingRichly

Ready In:: 18mins
Ingredients:: 9
Serves:: 2-4

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Reviews

Just as an FYI, cross blade steaks and flat iron steaks are not identical. The cross blade cut is across the grain, as the name suggests, and so theoretically is somewhat more tender. However it also leaves the connective tissue between the two muscles, which make up the steak, in place down the center of the steak.<br/>The flat iron steak is cut with the grain and eliminates the connective tissue and most perimeter fat. IMO the flat iron is a much superior cut, but many butchers and meat departments will give you a cross blade steak when you ask for a flat iron simply because they're more common presumably because they are considerably easier cut to make.

Simon W.
I have to admit I was skeptical about using this cut of meat. For whatever reason I always thought flat iron steak would be a tough cut and probably not worth buying. When I saw all the other reviews, I decided to give this a try (being on sale this week for $3.99/lb also helped). I understand now why everyone rates this so high. It was delicious. I only made a couple of very minor changes ... didn't have any fresh parsley so used dried (1 tsp); I seldom bother with fresh garlic anymore and use the bottled minced garlic ... used 2 tsp. of that. Also, I let it marinade for about 3 hours. Everything was to the recipe. I'll be buying more of this steak while it's on sale for future dinners ... we all loved it.

Mary K. W.
I really loved the marinade! Next time I am trying flat-iron steak bc flank steak was not very good, in my opinion. Thanks for this great recipe!

Chef Ali L
Delicious Marinade. I left my steak marinading almost all day - I was out. It was wonderful; I'll keep this recipe for sure!

Cheri 911
I did not have any red wine so I used red wine vinegar. The flavor was really good. I cut the garlic into chunks to spread around the flavor. I had to use Thyme because I didn't have any Rosemary. I cooked the steak on a griddle on top of my stove- 4 minutes per side. Turned out great.

msgadget

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RECIPE SUBMITTED BY

ncmysteryshopper

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! 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