This steak is over the top.  I love a good ribeye, but being half the cost and almost even better, flat iron steaks are now our favorite!  And this wonderful marinade makes it that much better!  Try to get a good grill crust on it.  Use an instant thermometer to tell if it’s done because these steaks are denser and cook differently.

6 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 cup dry red wine
2 tablespoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pound flat iron steak

In a mixing bowl whisk together garlic, extra virgin olive oil, balsamic, red wine, rosemary, salt and pepper.
Place flat iron steak in a resealable plastic bag.
Pour marinade over the top.  Massage to coat steak in marinade.
Push air out of bag, and refrigerate for 1 to 4 hours

Remove steak 1 hour before grilling.
Preheat grill to medium-high heat.
Remove steak from marinade, trying to keep as much marinade as possible on steak.

Place steak on preheated grill, cover, and grill steak 7-8 minutes per-side, or until internal temperature reaches 135 degrees, for medium rare.
Remove steak from grill, tent with foil, and let rest for 10 minutes. Steak will continue to cook a bit while resting

Meanwhile, pour remaining marinade in small saucepan and simmer for 10 minutes

After steak has rested, slice it against the grain into 1/2 inch slices.
Spoon marinade over steak slices and pass remaining cooked marinade with steak
Adapted from Life’s Ambrosia

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