This flat iron steak recipe is elevated with a robust garlic and rosemary marinade then quickly seared and transferred to the oven for a delicate crust and juicy interior.
Why this recipe works
Flat iron steak is an affordable cut of beef that lends intense flavor thanks to its rich marbling. When cooked properly this steak yields insanely juicy and perfectly tender results. It’s a match made in heaven with a heaping scoop of chimichurri on top!
Flat iron steak is one of the most tender cuts next to the beef tenderloin and filet mignon! Soak it in a fresh herb, garlic, and red wine marinade to add depth and you have yourself a cost-effective steak without compromising on flavor.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
STEAK – Also known as a “top blade steak,” flat iron steak is a relatively tender cut of beef taken from the shoulder area of the cow. Patting the meat dry with paper towels is essential for getting a good sear on the meat.
MARINADE – Red wine adds acidity, depth, and richness to the marinade. It helps to tenderize the meat and infuse it with complex flavors, while also imparting a hint of sweetness. You can purchase single-serve containers or mini bottles of wine from the grocery or liquor store. No need to buy a whole bottle, unless you want to! On top of the wine the minced garlic, fresh rosemary, Dijon mustard, green onion, plus spices and seasoning help infuse the steak with loads of flavor.
How to Make Flat Iron Steak
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F.
- Place flat iron steak into a gallon zipper plastic bag.
- Combine all marinade ingredients and stir together well. Pour into the bag with the steak.
- Marinate in the fridge for 3 hours or up until overnight. Allow to sit out at room temperature for about an hour before cooking. Remove from marinade and pat dry with paper towels.
- Heat olive oil in an oven-proof skillet over medium-high heat until shimmering. Add meat to the skillet and sear on both sides, about 3-4 minutes per side.
- Move skillet to the oven and bake for 5-10 minutes. (5 for medium-rare and 10 for medium).
- Remove steak to a cutting board and tent with foil. Allow to rest for 10 minutes before cutting and serving.
Frequently Asked Questions & Expert Tips
Yes, you can certainly grill flat iron steak if preferred. Preheat the grill to medium-high heat (around 400-450°F). Allow the steak to cook on the grill with the lid closed for 4-5 minutes, then flip and grill for an additional 4-5 minutes. Follow it up with a tent of aluminum foil and allow to rest for 5-10 minutes.
Store any cooled leftover steak in an air-tight container kept in the refrigerator for up to 4 days.
Reheating steak can be tricky, so I would suggest doing it low and slow in the oven. Preheat the oven to 250F. Place a wire rack over a baking sheet and add the steak on top. This helps the hot air circulate when reheating. Heat until warmed through, around 15-20 minutes.
Serving Suggestions
Slice your steak against the grain when serving. Top with chimichurri sauce if desired.
Pair flat iron steak with roasted potatoes, carrots, asparagus, broccoli, green beans, or garlic butter pasta. Serve with a leafy salad on the side. Enjoy!
More Steak Recipes
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Flat Iron Steak
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ pounds flat iron steak
- 2 Tablespoons olive oil for the skillet
Marinade
- 1 Tablespoon minced garlic
- 1 Tablespoon chopped fresh rosemary
- 2 teaspoons garlic salt
- 1 ½ teaspoons chili powder
- 2 teaspoons dry mustard powder
- 3 Tablespoons Dijon mustard
- ¼ cup chopped green onion green part only
- ½ cup dry red wine such as cabernet
Things You’ll Need
Before You Begin
- You can purchase single-serve containers or mini bottles of wine from the grocery or liquor store. No need to buy a whole bottle, unless you want to!
- Flat iron steak, also known as a “top blade steak,” flat iron steak is a relatively tender cut of beef taken from the shoulder area of the cow. Patting the meat dry with paper towels is essential for getting a good sear on the meat.
Instructions
- Preheat oven to 400 F.
- Place flat iron steak into a gallon zipper plastic bag.
- Combine all marinade ingredients and stir together well. Pour into the bag with the steak.
- Marinate in the fridge for 3 hours or up until overnight. Allow to sit out at room temperature for about an hour before cooking. Remove from marinade and pat dry with paper towels.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add meat to the skillet and sear on both sides, about 3-4 minutes per side.
- Move skillet to the oven and bake for 5-10 minutes. (5 for medium-rare and 10 for medium)
- Remove steak to a cutting board and tent with foil. Allow to rest for 10 minutes before cutting and serving.
Expert Tips & FAQs
- Store any cooled leftover steak in an air-tight container kept in the refrigerator for up to 4 days.
- Reheating steak can be tricky, so I would suggest doing it low and slow in the oven. Preheat the oven to 250F. Place a wire rack over a baking sheet and add the steak on top. This helps the hot air circulate when reheating. Heat until warmed through, around 15-20 minutes.
Nutrition
Chef Antoine Davis
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