This flat iron steak recipe turns out beautifully with a deeply flavorful marinade, a quick sear, and a few minutes in the oven. Top with chimichurri sauce to elevate it even further.
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.
Notes
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.