Perfectly Seared Flat Iron Steak

Forget the steakhouse! With this mouthwatering flat iron steak recipe, you’ll be able to create a restaurant-quality dish right in your own kitchen. You’ll definitely want to save this one for future meals.

What Is Flat Iron Steak?

Flat iron steak is a tender cut taken from the beef shoulder. To prepare it, butchers remove the connective tissue, splitting the top shoulder blade into two sections: the top blade and the flat iron cut.

Flat iron steak is known for its rich marbling and affordability compared to other cuts, making it a favorite among home chefs. When prepared properly, it offers a perfect balance of tenderness and juiciness.

Flat Iron Steak Marinade

This easy-to-make flat iron steak marinade, featuring olive oil, garlic, fresh herbs like parsley and rosemary, red wine, mustard powder, salt, pepper, and chives, guarantees juicy, flavorful results. For best results, let the steak marinate in the fridge for several hours to fully absorb the flavors.

How to Cook Flat Iron Steak

Below you'll find the complete recipe, but here's a quick summary of what you can expect when preparing this foolproof flat iron steak:

Place the steak in a resealable bag and marinate it in the fridge for two to three hours. Once marinated, sear the steak in a hot skillet on both sides until it reaches your preferred doneness. Discard the marinade and let the meat rest for a few minutes before serving.

What to Serve with Flat Iron Steak

A great steak deserves the perfect companion. Need some side dish ideas? Check out our collection of 20 Best Side Dishes for Steak. Here are just a few of the tasty recipes you'll find inside:

• Wedge Salad with Elegant Blue Cheese Dressing
• Grilled Sweet Potato Wedges
• Skillet-Braised Brussels Sprouts

Flat iron steaks are a perfect match for fruity cabernet sauvignons.

Dinogo Community Tips and Reviews

"Best steak ever!" raves TxLady2. "I can't believe how amazing such an affordable cut can be. I'm not a fan of red wine, so I followed a suggestion to swap in balsamic vinegar and Worcestershire sauce instead."

"Your recipe is spot-on," says Margo Crane. "This was hands down the most incredible steak I've ever had! The marinade was mouthwatering, and the meat was so tender, it practically melted in my mouth."

"Great recipe," says CookinKate. "I followed the instructions but used all dried spices and let the steak marinate overnight. This is by far the BEST flat iron steak I've ever made."

Editorial input by Corey Williams

Ingredients List

• 1 (2 pound) flat iron steak

• 2 ½ tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon chopped fresh parsley

• ¼ teaspoon chopped fresh rosemary

• ½ teaspoon chopped fresh chives

• ¼ cup Cabernet Sauvignon (or other dry red wine)

• ½ teaspoon salt

• ¾ teaspoon ground black pepper

• ¼ teaspoon dry mustard powder

Instructions

Place the steak in a large resealable bag. In a separate bowl, combine olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder, stirring until well mixed.

Pour the marinade over the steak in the bag. Squeeze out as much air as possible and seal the bag tightly. Refrigerate and marinate for 2 to 3 hours.

Heat a nonstick skillet over medium-high heat. Sear the steak for 3 to 4 minutes on each side for medium rare, or until it reaches your preferred level of doneness. Use an instant-read thermometer to check the center — it should read 130°F (54°C) for medium rare.

Discard the marinade. Let the steaks rest for about 5 minutes before serving to allow the juices to redistribute.

Editor's Note:

The nutrition information for this recipe is based on the full amount of marinade ingredients. Actual marinade consumption may vary depending on marinating time, ingredient proportions, and cooking methods.

Nutrition Facts (per serving)