This recipe was created from a combination of different recipes that I read when I was looking for the perfect iron steak. I combined, adjusted, and finally perfected it to my taste. I'm sure you will love it as well. After all it is perfection.

Recipe Summary

prep:
15 mins
cook:
8 mins
additional:
2 hrs 5 mins
total:
2 hrs 28 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.

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  • Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.

Nutrition Facts

345 calories; protein 31.2g; carbohydrates 0.8g; fat 23.1g; cholesterol 103.2mg; sodium 291.7mg. Full Nutrition
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Reviews (140)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2007
I'm a Texas boy and I've eaten nothing but grilled steaks my whole life. I was really unsure about the marinade and pan frying a steak but decided to take a gamble. Boy, was I surprised, the steaks turned out tender and juicy with the perfect flavor to accent the great taste of the meat, not over powering, and defiantly not undetectable. If you are looking for a restaurant quality steak without having to own a grill, this is it. 5 Stars all the way. Read More
(486)

Most helpful critical review

Rating: 3 stars
12/18/2007
This was an o.k recipe. I followed the directions exactly and we couldn't figure out the taste. We thought either it has too much mustard or I let it marinade too long (I put it to marinade in the morning and we didn't end up grilling it until the next day for lunch. I might try it again with less mustard or with prepared mustard next time. Read More
(76)
165 Ratings
  • 5 star values: 96
  • 4 star values: 39
  • 3 star values: 13
  • 2 star values: 11
  • 1 star values: 6
Rating: 5 stars
11/26/2007
I'm a Texas boy and I've eaten nothing but grilled steaks my whole life. I was really unsure about the marinade and pan frying a steak but decided to take a gamble. Boy, was I surprised, the steaks turned out tender and juicy with the perfect flavor to accent the great taste of the meat, not over powering, and defiantly not undetectable. If you are looking for a restaurant quality steak without having to own a grill, this is it. 5 Stars all the way. Read More
(486)
Rating: 5 stars
10/13/2007
I know that flat iron steaks are the new "in" steaks nowadays, so I was keen at trying them as I never had one. I came across this recipe and decided to take a ride to my local butcher's. I brought the steaks home and followed the recipe to a tee. The outcome was great! The steaks had a wonderful flavor from the marinade and were very juicy and tender. I cooked them medium rare (one medium) and they were perfect. I sautéed some button mushrooms in butter, olive oil and onion powder and served a small amount on top of the steak. I would make this recipe again and also use this cut of steak again. Read More
(301)
Rating: 5 stars
10/13/2007
Oh my God, this was incredible. The best flat iron steak I have every had. My hat goes off to cocinajnots. The taste was dancing in my mouth. Don’t change a thing. I just finish dinner and had to come and post this. Read More
(192)
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Rating: 3 stars
12/17/2007
This was an o.k recipe. I followed the directions exactly and we couldn't figure out the taste. We thought either it has too much mustard or I let it marinade too long (I put it to marinade in the morning and we didn't end up grilling it until the next day for lunch. I might try it again with less mustard or with prepared mustard next time. Read More
(76)
Rating: 5 stars
01/02/2008
My mother-in-law sent this recipe to me recently. While over at her house during the holidays she made this for the family. It was WONDERFUL! I ate it up. It was nice because she could cook the meat to the "doneness" of everyone's liking. My husband and I prefer medium-rare or medium-well. My in-laws prefer their meat more well-done. It was SO tender! She too followed the recipe to a tee. I will definitely be looking for flat-iron steak at the grocer in the very near future. Read More
(71)
Rating: 5 stars
03/24/2008
This was a very easy and flavorful recipe. I did add a little more garlic and rosemary than called for, but that's because I like my flavors a little intense. I also used the pan scrapings to make a simple wine and mushroom gravy to round it out. Thanks for the recipe. Read More
(50)
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Rating: 5 stars
03/11/2008
Very good recipie just the way it is. I sauted some mushrooms and made mashed potatoes to go with the steaks and it was wonderful! Read More
(25)
Rating: 4 stars
01/01/2008
This was a pretty good recipe. I only give it 4 stars because it seems like something is missing. As someone else said you are sort of trying to figure out the taste. I'll try other things to add or take out. A pretty good steak though. Read More
(25)
Rating: 5 stars
09/28/2009
This was absolutely a restaurant grade meal! For those that have asked a flat iron steak is also called a "Top Blade Steak". In my supermarket it's called a Flat Iron steak and comes prepackaged in a cryovac (sp?) package. I followed the recipe ingredients exactly. I think that you need to in order to give an accurate review...is not fair to give a bad or less than complimentary review if you did not use the same ingredients left one or more out or substituted. (You can decide after trying if you want to tweak it to your tastes.) Is not necessary to use an expensive wine...I used a 2.97 bottle of Oak Leaf that I got at Walmart. I also used the fresh herbs and I think I marinaded this for about 6 hours. This was just for my husband and I so the steak I bought was just a little over 1 pound. I still used the same measurements for the marinade and it was perfect. I cut the meat in half because I knew my husband would want his more done....I am a medium rare girl...he doesn't like to see a lot of red. And that brings me to some complaints I saw of this recipe regarding the cooking time. It's difficult to judge that because of the thickness of the steak you buy and the heat you use. I started the burner at medium high about 3 minutes before I added the meat (gas burner). I would say that for my steak it took about 7-8 minutes per side for medium-rare. I left my husband's in the pan for an additional 3 min. per side and it was perfect for him. Excellent meal! Read More
(23)
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