Grilled Flat Iron Steak Recipe

Rating 5.0
| 0
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
16
ingredients
8
steps
50
minutes
Chef Desmond loves using inventive methods to teach others about food and nutrition. He’s even created educational rap lyrics on the subject! He holds a master's degree in nutritional studies from Cambridge, has co-created several textbooks and is currently working his own cookbook. He’s also been featured in print and television, including "Best Leftovers Ever" on Netflix. Chef Desmond is excited to share his creative energy with aspiring chefs of all skill levels.

Ingredients

Servings:
2
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
2
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. 

Step 7

Baste two to three times with the reserved balsamic glaze. Let the steaks rest for 5-10 minutes before serving. 

Step 8

Serve paired with mushroom ragout. Enjoy!


Notes:

  1. Certified Angus beef flank steaks could be substituted for the flat iron steak.
  2. This recipe pairs wonderfully with mushroom ragout.

Nutrition Per Serving
View All
CALORIES
307
FAT
15.1 g
PROTEIN
29.7 g
CARBS
9.9 g

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