Easy Flat Iron Steak Recipes

FLAT IRON STEAK WITH RED WINE SAUCE

Steps:

• Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
• Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
• Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

GRILLED FLAT IRON STEAK

Steps:

• Cut steak in half crosswise into 2 equal pieces. Place in a zip-top plastic bag. Pour in marinade; squeeze air out of bag and seal. Place in a bowl; refrigerate 4 hours to overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove marinated steaks from bag and drain on paper towels. Sprinkle both sides with salt and pepper.
• Place steaks on the grill. Cook until medium-rare, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 125 and 130 degrees F (54 degrees C). Transfer steaks to a warm plate; lightly tent with aluminum foil. Let rest 8 to 10 minutes before slicing and serving.

CAST-IRON SKILLET STEAK

Steps:

• Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand 45-60 minutes. , Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak in skillet and cook until easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet., Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.

PERFECT FLAT IRON STEAK

Steps:

• 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.
• 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.

TENDER FLAT IRON STEAK

Steps:

• Mix all ingredients thoroughly and marinate steak for one hour.
• Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.

GRILLED FLAT IRON STEAK

Steps:

• Gather the ingredients.
• Place the steak in a shallow dish. Use a fork to prick the steak deeply, all over its surface, on both sides.
• In a small bowl, combine the remaining ingredients and mix well.
• Pour the marinade over the steak; cover and refrigerate for 1 to 24 hours.
• When ready to grill, remove the steak from the refrigerator to come to room temperature and prepare and preheat the grill.
• Cook the steak over medium heat for 3 to 4 minutes on each side, turning once, until medium doneness . This steak should not be cooked to medium-well or well-done, or it will be very tough.
• Place the steak on a cutting board , cover with aluminum foil, and let stand 5 minutes.
• Slice against the grain .
• Serve immediately and enjoy.

SLOW COOKER STEAK WITH GRAVY

Steps:

• Cut steak into serving size pieces and place in slow cooker
• Add soup mix, water and soup to slow cooker
• Mix well
• Cover and cook on low for 6-8 hours.

EASY FLAT IRON STEAK IN WINE SAUCE

Steps:

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

FLAT IRON STEAK WITH CABERNET SAUCE

Steps:

• Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
• In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
• Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
• Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
• Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.

FOOLPROOF FLAT IRON STEAKS

Steps:

• Place steaks, balsamic vinegar, olive oil, green onions, garlic, soy sauce, thyme, mustard, and black pepper in an extra large resealable plastic bag, squeeze out excess air, and seal the bag. Knead the bag with your hands to distribute ingredients evenly and completely coat the steaks. Marinate in the refrigerator for 1 hour.
• Preheat grill for medium-high heat and lightly oil the grate. Remove steaks from refrigerator and let sit at room temperature for 10 minutes.
• Remove steaks from bag and discard marinade.
• Cook steaks on the preheated grill until they start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes before slicing.

EASY FLAT IRON STEAK RECIPE

Steps:

• Peheat your broiler on high (500°F). Set an oven rack 6 inches below the heating element (not directly below). Line a rimmed baking sheet with foil for easy cleanup.
• Remove the steak from its packaging and place it on a cutting board. Blot it dry with paper towels.
• Coat the steak with olive oil and season on both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
• Place the steak on the prepared baking sheet. Broil it on the first side for 6 minutes.
• Carefully turn the steak to the other side. Broil until it's medium-rare, about 6 more minutes.
• Transfer the cooked steak to a clean cutting board. Let it rest for five minutes, loosely covered with foil, then slice thinly and serve.