This simple flat iron steak stays tender in a delicious wine sauce, and is a sure jaw dropper.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
45 mins
total:
1 hr 20 mins
Servings:
2
Yield:
2 steaks
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Allow the steaks to come to room temperature.

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  • 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

711 calories; protein 37.8g 76% DV; carbohydrates 8.6g 3% DV; fat 54.7g 84% DV; cholesterol 115.8mg 39% DV; sodium 1279.7mg 51% DV. Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/04/2009
This is a good recipe but it does need a bit of help. Definately add a cup of chopped onion and a couple cloves of minced garlic to the drippings before you add the wine. I felt the need to add some worstechire and beef broth to the sauce as well to give it a more rich flavor. Let the sauce reduce adequately before you add the meat back so that the meat doesn't over cook. Read More
(39)

Most helpful critical review

Rating: 3 stars
09/06/2011
I give this a 4 but my family gives it a 2. I used a 1.5 lb. flat iron steak and left out the mushrooms. I used a good pinot noir and the sauce was good. My only issue was the seasoning practically blackened and became somewhat gritty. Read More
(3)
93 Ratings
  • 5 star values: 56
  • 4 star values: 30
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
11/22/2008
It helps to know that a 'flat iron' steak is cut from a top blade roast and can be prepared by your butcher if you don't see it in the meat case. Flat Iron Steak Read More
(39)
Rating: 4 stars
05/04/2009
This is a good recipe but it does need a bit of help. Definately add a cup of chopped onion and a couple cloves of minced garlic to the drippings before you add the wine. I felt the need to add some worstechire and beef broth to the sauce as well to give it a more rich flavor. Let the sauce reduce adequately before you add the meat back so that the meat doesn't over cook. Read More
(39)
Rating: 5 stars
01/26/2009
This is a great way to make a steak that is more than just throwing it on the grill with garlic and pepper. I'd recommend leaving the salt out of the dish and putting a dash of Worchestershire in the rub. Also the steak can be cooked in less olive oil. I cooked fresh chopped garlic and shallots in the meat drippings before adding the wine to make the reduction. Excellent recipe and the mushrooms really grab the flavor of the meat and wine. Read More
(26)
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Rating: 5 stars
01/26/2009
I cut my steaks off a large chuck roast (as these were on sale this week). The marinade for this recipe was fabulous! I didn't have any fresh or dried thyme so I used 2 teaspoons fresh flat parsley and 1/2 teaspoon dried oregano. I couldn't find my dried mustard (who knows?) so I used about 1 teaspoon yellow mustard instead. Because I was serving children and a husband who aren't fond of too much garlic I omitted the minced garlic at the end. Since the grill is covered with snow I used a grill pan on the stove and lightly coated the pan with olive oil. I can't wait to use this recipe for marinade on a better cut of steak as it is it turned inexpensive meat into delicious meat! I served atop fresh spinach leaves tossed lightly with olive oil garlic salt freshly ground pepper sliced tomatoes and a squirt of fresh lemon juice. I served oven roasted russet potatoes (in onion soup mix olive oil garlic salt parsley and pepper). Husband and children loved it. Thank you! Read More
(15)
Rating: 5 stars
01/16/2009
Such an amazingly successful and forgiving recipe. If you'd like to adjust this recipe for someone who doesn't like alcohol just substitute the wine with half that amount of water. I served the steaks with a pasta that had fresh spinach sundried tomato and a simple white sauce barely sprinkled with fresh parmesean. Check out White Sauce SUBMITTED BY: CJO on this site. Read More
(11)
Rating: 5 stars
02/10/2009
This was an excellent steak recipe. The only thing I did differently was after rubbing the spice mixture all over the steak I put it in a plastic bag and added about 1/4 - 1/2 cup balsamic vinegar since I thought it needed some acidity for the marinade. I marinated for 3 hours. It was delicious and tender. Read More
(8)
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Rating: 4 stars
08/06/2010
Yum. Yum. Yum. that about sums it up. Read More
(6)
Rating: 4 stars
12/30/2010
A great recipe - my kids loved it! Read More
(4)
Rating: 5 stars
11/23/2008
This was soooo great! Tasted like a dinner we'd order in a nice restaurant and pay a pretty penny for. We were just saying that we needed to use mushrooms in the fridge prior to them spoiling in the next couple of days then found this recipe. My husband cooked it in no time and we had it with a great salad. Really hit the spot thanks so much for posting! Read More
(4)
Rating: 3 stars
09/06/2011
I give this a 4 but my family gives it a 2. I used a 1.5 lb. flat iron steak and left out the mushrooms. I used a good pinot noir and the sauce was good. My only issue was the seasoning practically blackened and became somewhat gritty. Read More
(3)