Why You’ll Love This Flat Iron Steak Recipe
When you taste this Cabernet Marinated Flat Iron Steak, you’ll understand why it’s a favorite in my kitchen. The rich flavors of the marinade blend perfectly with the tender, juicy meat, creating a dish that impresses every time.
I love how easy it’s to prepare; just mix the ingredients, let it marinate, and grill it to perfection. Plus, the aroma that fills the air while it cooks is simply irresistible.
Whether I’m hosting friends or enjoying a cozy dinner at home, this steak always steals the spotlight. Trust me, once you try it, you’ll be hooked!
Ingredients of Flat Iron Steak
When it comes to whipping up a delicious steak dinner, the ingredients you choose can make all the difference. For the Cabernet Marinated Flat Iron Steak, you’ll need a handful of simple yet flavorful components that come together to create a mouthwatering experience. Trust me, once you have these ingredients lined up, the magic in your kitchen is just a step away.
Here’s what you’ll need:
- 2 (1 lb) flat iron steaks (or 1 (2 lb) flank steak)
- 2 tablespoons olive oil
- 2 garlic cloves, mashed
- 1 teaspoon Italian parsley, chopped
- 1 teaspoon rosemary, chopped
- 1/4 cup cabernet sauvignon wine
- Salt (to taste)
- A generous amount of fresh ground pepper
- 1/2 teaspoon dry mustard
Now, let’s talk about those ingredients a bit more. Quality matters, especially when it comes to steak. If you can swing it, opt for grass-fed beef for a richer flavor.
And don’t skimp on the wine; use something you’d actually enjoy sipping on because it really does enhance the marinade. Fresh herbs bring vibrancy to the dish, so if you have access to a garden or a farmer’s market, grab some fresh parsley and rosemary.
And hey, if you find yourself with a bit of extra marinade left over, it makes a delightful dressing for roasted veggies or even a dipping sauce for bread.
How to Make Flat Iron Steak
Alright, let’s plunge into the delicious world of making a Cabernet Marinated Flat Iron Steak. First things first, you’re going to want to start with the marinade. Grab a mixing bowl and toss in 2 tablespoons of olive oil, along with 2 mashed garlic cloves—oh, the aroma is already making my mouth water!
Next, add in 1 teaspoon each of chopped Italian parsley and chopped rosemary. Then, pour in 1/4 cup of cabernet sauvignon wine. I always say, if you wouldn’t drink it, don’t marinate with it—so choose a nice bottle. Finish it off with a sprinkle of salt, a healthy dash of fresh ground pepper, and 1/2 teaspoon of dry mustard. Mix everything together until it’s well combined. It should smell heavenly at this point.
Now, here comes the fun part. You’ll need those 2 (1 lb) flat iron steaks—or if you’re feeling ambitious, go for 1 (2 lb) flank steak. Place your steaks in a shallow dish or a resealable plastic bag and pour that gorgeous marinade all over them. Make sure the steaks are well coated because we want all that flavor to soak in!
Seal up the bag or cover the dish, and let those beauties marinate in the fridge for about an hour. You know, it’s a great time to tidy up your kitchen or maybe pour yourself a glass of that cabernet you just opened.
Once the hour is up and the steaks have soaked in all that goodness, it’s time to fire up the grill. Preheat it to a high heat—think hot coals and a sizzle. Grill the steaks for about 4 minutes on each side. It’s like a dance, really—you want to keep an eye on them, ensuring that they reach that perfect rare to medium-rare mark.
If you’re feeling unsure about doneness, you can always use a meat thermometer; 130°F-135°F is your sweet spot. Once they’re done, let them rest for a few minutes before slicing. Trust me, you’ll want those juices to settle.
And there you have it, a simple yet impressive steak that will have you feeling like a culinary genius. Enjoy every juicy bite!
Flat Iron Steak Substitutions & Variations
After grilling up that delicious Cabernet marinated flat iron steak, you might find yourself wondering about alternatives or variations to keep things interesting.
If flat iron’s not available, flank steak or skirt steak can work beautifully. For a twist, try marinating with different wines, like a bold Merlot or even a zesty Zinfandel.
You could also experiment with spices—adding cumin or smoked paprika for depth. Don’t forget about herbs! Fresh thyme or cilantro can brighten the flavor.
Finally, if you’re in the mood for a quicker option, consider using beef tenderloin for a more tender bite. Enjoy the creativity!
Additional Tips & Notes
To guarantee your Cabernet marinated flat iron steak turns out perfectly, I recommend letting the meat rest for a few minutes after grilling. This allows the juices to redistribute, ensuring every bite is flavorful and tender.
If you prefer a deeper flavor, try marinating the steak overnight. Don’t skip the seasoning—generous salt and pepper really enhance the taste.
When grilling, keep an eye on the temperature; I aim for 130°F for medium-rare. Finally, slice the steak against the grain for the best texture.
Enjoy your delicious creation with a side of roasted veggies or a fresh salad!