Grilled Flat Iron Steak Recipe

Rating 5.0

| 1

This perfectly charred grilled flat iron steak is flavorful and juicy. Certified Angus beef steaks are marinated with fragrant fresh herbs and paired with a caramelized balsamic glaze to deliver a complex, satisfying meal.

Dinner

New American

ingredients

steps

minutes

Ingredients

Servings:

For the Grilled Flat Iron Steak

1 tsp

chopped fresh rosemary

1 tsp

chopped fresh sage

1 tsp

chopped fresh thyme

1/2 tsp

salt

1/2 tsp

fresh ground pepper

2 tsp

chopped garlic

1 tblsp

dry red wine

1/2 tblsp

olive oil

6 oz certified Angus beef flat iron steaks, see notes 1

1 batch of balsamic glaze, see below

For the Balsamic Glaze

1/2 tblsp

brown sugar

1 tblsp

dry red wine

2 oz

vegetable stock

1 oz

high-quality balsamic vinegar

1/2 tblsp

white balsamic vinegar

salt and pepper, to taste

Directions 8 steps | 50 Minutes

Step 1

Make the marinade. In a bowl, combine the rosemary, sage, thyme, salt, black pepper, garlic, dry red wine and olive oil.

Step 2

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.

Step 3

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.

Step 4

Deglaze the pan with the red wine.

Step 5

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.

Step 6

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.