Directions 8 steps | 50 Minutes
Make the marinade. In a bowl, combine the rosemary, sage, thyme, salt, black pepper, garlic, dry red wine and olive oil.
Using plastic gloves, add the flat iron steaks into the bowl and rub the marinade into the steaks. Transfer the steaks into the refrigerator and marinate for a minimum of 30 minutes to allow the flavor to develop.
While the steaks are marinating, make the balsamic glaze. In a small saucepan, heat the brown sugar, swirling frequently until the sugar caramelizes. Be careful not to burn the sugar.
Deglaze the pan with the red wine.
Add the vegetable stock, and bring it to a boil. Add the balsamic and white balsamic vinegar and gently reduce the mixture to one-third of its original volume. Season to taste with salt and pepper. Set aside.
Remove flat iron steaks from the marinade and discard the marinade. Heat the grill. A hardwood grill is preferred, but a brick char-broiler or an indoor grill pan will accomplish the task just fine. If grilling indoors, remember to turn the exhaust fan on. Grill the flat iron steaks until evenly browned on both sides before basting.
Baste two to three times with the reserved balsamic glaze. Let the steaks rest for 5-10 minutes before serving.
Serve paired with mushroom ragout. Enjoy!
- Certified Angus beef flank steaks could be substituted for the flat iron steak.
- This recipe pairs wonderfully with mushroom ragout.