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Perfect Flat Iron Steak
September 27, 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 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!

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