FLAT IRON STEAKS MARINATED IN RED WINE
Red wine and mustard do wonderful things for this tender cut of steak.
Provided by desihannagan
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
- Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 2 g, Cholesterol 154.8 mg, Fat 33.8 g, Fiber 0.2 g, Protein 47.1 g, SaturatedFat 11.1 g, Sodium 147.3 mg, Sugar 0.2 g
FLAT IRON STEAK WITH RED WINE SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
- Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
- Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
FLAT IRON STEAKS MARINATED IN RED WINE
Red wine and mustard do wonderful things for this tender cut of steak.
Provided by desihannagan
Categories Flat Iron Steak
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
- Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 2 g, Cholesterol 154.8 mg, Fat 33.8 g, Fiber 0.2 g, Protein 47.1 g, SaturatedFat 11.1 g, Sodium 147.3 mg, Sugar 0.2 g
FLATIRON STEAK WITH HERBED RED BLISS POTATOES, RED ONION MARMALADE AND RED WINE DEMI-GLACE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Season the steaks with salt, pepper, and garlic powder. Tenderize steaks with meat mallet to break down the muscle and integrate spices into the meat. Place them in a bowl and pour 1/2 cup of the wine over them, letting them marinate, for a minimum of 25 minutes.
- Prepare demi-glace by melting the butter over medium heat in a saucepan and sauteing onion until tender. Whisk in flour with a fork to make a roux, then add 1/2 cup red wine and veal stock. Let simmer over medium heat until reduced by 1/3, stirring occasionally.
- Preheat oven to 350 degrees F. In a large bowl, coat potatoes with 1/2 cup of the canola oil and toss with 2 tablespoons salt, 1 tablespoon pepper, fresh thyme, and fresh rosemary. Place the potatoes in a baking pan and roast them in the oven until tender, about 35 to 45 minutes.
- In a hot skillet, heat the onions (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by "sweating them down." Add the honey, vinegar, remaining 1/2 cup wine, hot sauce and grape jelly, and stir well. Reduce over medium low heat until there is no liquid left in the pan and marmalade mixture is tacky.
- When the potatoes have been roasting for about 1/2 hour, heat 1/4 cup canola oil in a saute pan. Sear both sides of the steak in the hot pan until golden brown, but do not cook beyond medium, or the steak may become tough. To finish the demi-glace, remove from heat and whisk the butter into the warm reduction. Arrange potatoes around the meat and top meat with marmalade. Drizzle with demi-glace sauce.
MARINATED FLAT IRON STEAK
Make and share this Marinated Flat Iron Steak recipe from Food.com.
Provided by Kevin Nixon
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix first six ingredients for a marinade.
- Put flat iron steak in a freezer bag, pour marinade over it, seal bag, and freeze. The night before you plan to serve this, take bag from the freezer and thaw in refrigerator. (Or marinate the steak for several hours in the fridge, without freezing at all.).
- To prepare for serving, remove beef from marinade; reserve marinade.Grill steak for 8 to 10 minutes per side; or broil 6 minutes on one side and 4 on the other.
- Put reserved marinade in sauce pan. Heat on medium; let this gently boil for at least 10 minutes or until reduced by about a third.
- Let steak rest for 10 minutes. Cut steak across grain at a slanted angle into thin slices.
- Pour reduced marinade over the steak, and serve.
Nutrition Facts : Calories 460.8, Fat 40.1, SaturatedFat 8.3, Cholesterol 73.7, Sodium 1117.2, Carbohydrate 1.7, Fiber 0.2, Sugar 0.6, Protein 23.2
FLAT IRON STEAK MARINADE
This results in a tender, flavorful, slightly carmelized steak. I think it would work great with any less expensive cut of beef.
Provided by Scott1265
Categories Steak
Time 3h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Whisk all ingredients together, pour over 1 pound of steak and marinade for at least 3 hours, turning each hour.
- Grill over med-high about 6 minutes per side.
Nutrition Facts : Calories 219.7, Fat 13.6, SaturatedFat 1.9, Sodium 80.1, Carbohydrate 27.2, Fiber 0.3, Sugar 26.1, Protein 0.3
EASY FLAT IRON STEAK IN WINE SAUCE
This simple flat iron steak stays tender in a delicious wine sauce, and is a sure jaw dropper.
Provided by Jackie B.
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Allow the steaks to come to room temperature.
- Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste.
- Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat.
- Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C).
- Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes.
- Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve.
Nutrition Facts : Calories 710.7 calories, Carbohydrate 8.6 g, Cholesterol 115.8 mg, Fat 54.7 g, Fiber 2.6 g, Protein 37.8 g, SaturatedFat 12.3 g, Sodium 1279.7 mg, Sugar 2.1 g
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