Perfect Flat Iron Steak

Recipe View 5 mins In a small bowl, whisk together olive oil, minced garlic, chopped parsley, chopped rosemary, chopped chives, Cabernet Sauvignon (or red wine), salt, ground black pepper, and dry mustard powder.

Recipe View 5 mins Place the flat iron steak in a large resealable bag and pour the marinade over it. Ensure the steak is evenly coated. Remove as much air as possible from the bag and seal tightly.

Recipe View 3 hrs Marinate in the refrigerator for at least 2 hours, or preferably 3 hours, allowing the flavors to deeply penetrate the meat.

Recipe View 20 mins When ready to cook, remove the steak from the refrigerator and let it sit at room temperature for about 20 minutes to ensure even cooking.

Recipe View 8 mins Heat a nonstick skillet over medium-high heat until it is very hot. Place the steak in the skillet, discarding the remaining marinade. Sear the steak for 3 to 4 minutes on each side for medium-rare.

Recipe View 1 mins For medium-rare, an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Adjust cooking time according to your desired level of doneness.

Recipe View 5 mins Remove the steak from the skillet and place it on a cutting board. Allow it to rest for 5 minutes before slicing against the grain and serving. This will ensure the juices redistribute, resulting in a more tender and flavorful steak.