Flat Iron Steaks Marinated in Red Wine

Rating: 4.17 stars
30 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1

Red wine and mustard do wonderful things for this tender cut of steak.

By desihannagan

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
4
Yield:
4 steaks
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement

  • 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

Per Serving:
517 calories; protein 47.1g; carbohydrates 2g; fat 33.8g; cholesterol 154.8mg; sodium 147.3mg. Full Nutrition
Advertisement

Reviews (21)

Read More Reviews

Most helpful positive review

Singer6
Rating: 5 stars
03/21/2008
We really loved this marinade! I used it to marinade the flat iron steak to use in the "Flat Iron Steak and Spinach Salad" from this site". Will use again especially for that recipe. We marinated it for about 5 hours and it had just the right amount of flavor not too strong and not too mild. Thanks for the recipe! Read More
Helpful
(23)

Most helpful critical review

LIZCANCOOK
Rating: 2 stars
04/07/2011
I really really did not like this recipe. The marinade and brush-on at the end did not enhance the meat at all. And 4 min/side left our 1-1/2" steaks purple rare inside (and to John W: that IS how I found out the steak was underdone. I'm warning others to check before they take the steaks off the grill...). Read More
Helpful
(4)
30 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Singer6
Rating: 5 stars
03/21/2008
We really loved this marinade! I used it to marinade the flat iron steak to use in the "Flat Iron Steak and Spinach Salad" from this site". Will use again especially for that recipe. We marinated it for about 5 hours and it had just the right amount of flavor not too strong and not too mild. Thanks for the recipe! Read More
Helpful
(23)
WYSunrise
Rating: 5 stars
07/26/2008
Excellent flavor. Easy to make. I made this recipe just as it appears on all recipes with the exception that I mixed everything in the bag (no extra dirty bowl). Marinated the steak for a little over 1 hour and sliced it against the grain. We are ketchup and Hienz 57 people and neither of these condiments were necessary. Which is very unusual for us. Definitely a keeper. I served it with sliced tomatoes out of our garden and homemade potato salad. Read More
Helpful
(16)
Annikat
Rating: 5 stars
03/26/2008
This was a wonderful recipe for steak. It was easy to prepare and the results were great. I substituted the powdered mustard with classic yellow mustard and it worked well both in the marinade and for the topping. Thank you for sharing! Read More
Helpful
(10)
Advertisement
John W
Rating: 5 stars
01/22/2010
LIZCANCOOK--- I haven't yet tried this recipe...however it is on my to eat list this weekend. Using a meat thermometer or simply cutting a slit on top of the steak and taking a peek would have given a good clue as to the "doneness" of the steak. The 4 minute per side was I'm sure relative to the heat source (medium high heat to me is probably different to what you consider medium high). A good rule of thumb is NEVER take cooking times stated in any recipe as gospel. Use your eyes and a meat thermometer the next time to avoid an under cooked piece of meat. Read More
Helpful
(7)
SOMEBUNNY
Rating: 4 stars
07/23/2009
This steak was tender and flavorful. I often use wine/olive oil marinades throw in a few herbs an viola! I didn't measure the mustard and am sure I used at least 1-1 1/2 tsp. I also used a couple of T. of olive oil and threw in a few shakes from the Spike bottle. I started with a frozen flat iron steak and marinated for 4 hours grilled on a fairly hot BBQ grill for 5-6 minutes each side sliced thinly. It was yummy! Read More
Helpful
(6)
Maggie
Rating: 5 stars
07/13/2008
Very good had some relatively good merlot handy used Montrea Steak Seasoning. I will definately use again Read More
Helpful
(6)
Advertisement
Jackies Recipes
Rating: 5 stars
02/25/2010
Really good, so tender and tasty. Read More
Helpful
(4)
LIZCANCOOK
Rating: 2 stars
04/07/2011
I really really did not like this recipe. The marinade and brush-on at the end did not enhance the meat at all. And 4 min/side left our 1-1/2" steaks purple rare inside (and to John W: that IS how I found out the steak was underdone. I'm warning others to check before they take the steaks off the grill...). Read More
Helpful
(4)
sshodean
Rating: 4 stars
03/01/2010
This recipe was extremely simple and quick, and the results were delicious. Read More
Helpful
(4)
More Reviews
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/01/2021