Bobby Flay Flat Iron Steak Marinade

This Bobby Flay Flat Iron Steak Marinade is a flavorful and zesty recipe, which is made with Cabernet Sauvignon and fresh rosemary. It’s the perfect steak marinade for a restaurant-quality meal, ready in about 3 hours.

Bobby Flay Flat Iron Steak Marinade Ingredients

• 1 (2 pound) flat iron steak
• 2 ½ tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh parsley
• ¼ teaspoon chopped fresh rosemary
• ½ teaspoon chopped fresh chives
• ¼ cup Cabernet Sauvignon (or other dry red wine)
• ½ teaspoon salt
• ¾ teaspoon ground black pepper
• ¼ teaspoon dry mustard powder

How To Make Flat Iron Steak Marinade

1. Prepare the Marinade: In a small bowl, combine olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder. Stir well until everything is blended.
2. Marinate the Steak: Place the flat iron steak in a large resealable bag or a non-reactive dish. Pour the marinade over the steak, then press out as much air as possible before sealing. Allow the steak to marinate in the refrigerator for 2 to 3 hours.
3. Cook the Steak: Heat a nonstick skillet or cast-iron pan over medium-high heat. Remove the steak from the bag, discarding the marinade. Pat the steak dry with paper towels.
4. Sear the Steak: Sear the steak for 3 to 4 minutes on each side for medium-rare. Use an instant-read thermometer to ensure the center reaches 130°F (54°C) for medium-rare.
5. Rest and Serve: Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Slice the steak against the grain and serve.

Recipe Tips

• How do I get a perfect pan-sear? The most important step is to pat the steak completely dry with paper towels after removing it from the marinade. A dry surface is the key to a dark, flavorful crust. A wet steak will steam and turn gray.
• Why marinate for only 2-3 hours? This marinade contains acid from the red wine. If you leave the steak in it for too long (like overnight), the acid can start to “cook” the meat and make the texture mushy. 2-3 hours is perfect for flavor.
• Do I really need to let the steak rest? Yes, this is a crucial step! Letting the steak rest for 5-10 minutes allows the juices, which were pushed to the center by the heat, to redistribute throughout the meat. If you cut it too soon, all the juices will run out onto the cutting board, leaving you with a dry steak.
• What’s the best pan to use? A cast-iron skillet is the best for getting a deep, even, crusty sear. A heavy-bottomed stainless steel pan is also excellent.
• Can I grill this steak instead? Absolutely. Preheat your grill to high. Pat the marinated steak dry and grill over direct heat for 3-4 minutes per side for medium-rare.

What To Serve With Flat Iron Steak

This rich, herby steak pairs perfectly with classic steakhouse sides.

• Creamy Mashed Potatoes
• Roasted Asparagus or Brussels Sprouts
• A wedge salad with blue cheese dressing
• The rest of the Cabernet Sauvignon

How To Store Leftover Steak

• Refrigerate: Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a pan over low heat with a splash of beef broth to prevent it from drying out. You can also enjoy the leftovers cold on a salad.

Bobby Flay Flat Iron Steak Nutrition Facts

(Per 6oz serving, assuming marinade absorption)

• Calories: ~420 kcal
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 115mg
• Sodium: 420mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 39g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Pan Seared Steak Finish In Oven
• Bobby Flay Grilled Rib Eye Steak with Mango Chimichurri Recipe
• Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette Recipe

Bobby Flay Flat Iron Steak Marinade

Author: Sandra Cooking Method:Pan-Searing Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time:2 hours 10 minutesTotal time:2 hours 30 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:420 kcal Best Season:Available

Description

A flavorful red wine and herb marinade for a tender, perfectly pan-seared flat iron steak.

Ingredients

• 1 (2 pound) flat iron steak
• 2 ½ tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp chopped fresh parsley
• ¼ tsp chopped fresh rosemary
• ½ tsp chopped fresh chives
• ¼ cup Cabernet Sauvignon
• ½ tsp salt
• ¾ tsp ground black pepper
• ¼ tsp dry mustard powder

Instructions

1. In a small bowl, whisk all ingredients (except the steak) to create the marinade.
2. Place the steak in a large resealable bag and pour the marinade over it.
3. Seal the bag, removing excess air, and refrigerate for 2 to 3 hours.
4. Preheat a nonstick or cast-iron skillet over medium-high heat.
5. Remove the steak from the marinade and pat it completely dry with paper towels. Discard the used marinade.
6. Sear the steak for 3 to 4 minutes per side for medium-rare (130°F).
7. Transfer the steak to a cutting board and let it rest for 5-10 minutes.
8. Slice thinly against the grain to serve.

Notes

• Do not marinate for more than 4 hours, as the wine’s acid will make the meat mushy.
• Patting the steak dry before searing is the most important step for a good crust.
• Always let your steak rest before slicing it.

Keywords:Bobby Flay Flat Iron Steak Marinade