Recipe for Beef Chuck Flat Iron Steak
My easy marinated pan seared flat iron steak is beyond succulent and the perfect compact main to serve with whatsoever of your favorite sides! Steaks are marinated in a garlicky cherry wine marinade that tenderizes the meat and infuses it with incredible flavor!
Juicy, tender, and packed with flavor – perfectly pan-seared flat iron steaks are a steakhouse-quality dinner!
Steak is one of my all-time favorites! Who doesn't love a juicy, delicious steak paired with mashed potatoes or some other delicious side dish? It's an amazing fashion to care for your loved ones to something special!
Easy pan seared flat iron steaks have the perfect golden-brownish sear, they're super juicy, and they're made incredibly tender and flavorful with my cherry wine marinade! Cerise wine goes perfectly with the steak and transforms the meat into an intensely flavorful master course!
Jump to:
- ❤️ Why You'll Honey This Recipe!
- 🥘 Ingredients
- 📖 Variations
- 🔪 Footstep-by-Step Instructions
- 💠Angela's Tips & Recipe Notes
- 🥡 Storing & Reheating
- 🥩 What To Serve With Flat Fe Steak
- ❓ FAQ
- 📋 Recipe
❤️ Why You'll Love This Recipe!
- Then Simple! Marinate the meat, and and so sear it in a hot pan! It really couldn't be more than uncomplicated!
- Bursting with Flavor! Y'all'll be stunned at how much flavor my red vino marinade imparts into the steak. Every bite is bursting with delicious flavor!
- Perfect for Steak Dark! Who doesn't dear steak nighttime? These delicious flat iron steaks volition taste similar you're dining at your favorite fancy steakhouse!
🥘 Ingredients
My incredible scarlet wine marinade really makes these flat iron steaks sing! Make sure to use a cerise wine you'll desire to drinkable!
*Be certain to run across the recipe card beneath for ingredients, amounts & instructions!*
Flat Iron Steak
- Olive Oil – This will assist to sear your steak without any burning! I similar to use a standard olive oil or a neutral oil with a loftier smoke bespeak.
- Flat Iron Steak – Flat iron steak is and so versatile and has a delicious marbling that keeps the steaks juicy! You'll desire ½ pound of steak per person.
- Common salt & Pepper – Since we're using a marinade for this steak, we'll proceed the seasoning uncomplicated!
- Butter – Yous'll add butter to the steak at the end to drip information technology and coat information technology in amazing buttery flavor!
Crimson Wine Marinade
- Dry Red Wine -- Red vino tenderizes the steak and adds a ton of flavor! Steak and wine are a perfect pair, and then the flavor is amazing in a marinade (Meet Tips & Recipe Notes)
- Olive Oil – I similar to use extra virgin olive oil (EVOO) here for the season and because it'll help to seal in the juices of the steak.
- Lemon Juice – Fresh lemon juice also helps to tenderize the meat and adds great flavour!
- Minced Garlic – I love the perfect flavor combination of garlic and steak! You tin use pre-minced or mince your own?
- Onion Pulverization – This will add together more fantastic flavor to the steaks! Yous tin use onion powder or granulated onion, just not onion salt.
- Sea Salt – Table salt is of form necessary when making steak! We want to make sure that the steaks are perfectly seasoned, and the delicious natural flavors are highlighted.
- Black Pepper – I love freshly ground black pepper here to enhance the marinade and the flavors of the steak!
📖 Variations
- Want to add even more season to your steaks? Y'all tin can add some chopped fresh herbs like rosemary or thyme to the steak marinade to make them even more delicious!
- Can't have red vino, simply want to make these astonishing steaks? Try using half the amount of pomegranate juice! It has that rich, fruity flavor without the alcohol! It is much sweeter, however—and then yous should use less! You could also try substituting beef goop with a little reddish wine vinegar!
🔪 Step-past-Footstep Instructions
Making an amazing steak has never been easier! The marinade is then uncomplicated but and so delicious!
Flat Atomic number 26 Steak Marinade
- Make the Marinade. In a mixing bowl, combine ½ cup dry reddish wine, ¼ cup of extra virgin olive oil, ane tablespoon of lemon juice, ½ tablespoon of minced garlic, ½ tablespoon of onion powder, one teaspoon of sea salt and ane teaspoon of ground black pepper. And so, pour the marinade into a Ziploc plastic storage bag.
- Add together the Steaks. Add i pound of flat iron steaks into the plastic storage bag, printing out the extra air, and seal the bag. Marinate in your refrigerator for at least 4 hours, or overnight.
Searing the Flat Iron Steaks
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ane -
2
- Remove Steaks from Marinade. Remove the bagged steaks from the fridge, take out of marinade and and so pat dry with a newspaper towel to remove excess marinade. Allow the steaks to come to room temperature for no more than than 1 hour before searing.
- Prep the Pan. In a big skillet or bandage-iron pan, estrus ½ tablespoon of olive oil over medium loftier heat. Y'all want the pan to be very hot, and the oil to exist shimmering.
- Sear the Steaks. Sprinkle the now room temperature steaks with common salt and pepper to taste and add the steaks to the pan. Sear your steaks for four to 6 minutes on one side, then turn over and sear for some other 3 to five minutes until the steaks have reached the desired level of doneness (employ an instant-read thermometer to make certain information technology's at the perfect temperature).
- Drip with Butter. When the steaks are 2 minutes away from being done, add i tablespoon of butter to the pan. Let it melt, and so quickly spoon the butter over the steaks to drip them and assistance the brown farther.
- Serve! Remove the steaks from the pan and allow to rest for v minutes before serving.
My easy and delicious red-wine marinated Pan Seared Apartment Iron Steaks are an incredible primary course! They're perfect for dinner served with hearty sides like mashed potatoes, or fifty-fifty for lunch sliced over a salad with lots of mixed veggies. Enjoy!
💠Angela's Tips & Recipe Notes
I like to utilize a dry out cerise wine for the marinade – make sure it'south something you'll drink!
- I recommend using a Cabernet Sauvignon, or another medium-bodied blood-red wine for the marinade that you'd like to beverage with the meal.
Ensure a perfect sear past making your pan and oil very hot!
- The pan should be shimmering and very hot when you add the steaks, so that they create a beautiful gold-brown sear on the steaks.
Use an instant-read thermometer probe to make sure your steak comes to your desired temperature!
- Bring the steaks to an internal temperature of 120-125°F (49-52°C) for rare, 125-129°F (52-54°C) for medium rare, 130-139°F (54-59°C) for medium or 140-145°F (60-63°C) for medium well.
- The carryover cooking while the steaks are resting will finish bringing them up to temperature completely!
Make sure to let the steaks rest for at least five minutes before serving or slicing into them!
- Dry steaks are never adept! If the steaks are allowed to residuum, the juices will be able to evenly distribute back into the meat and will keep the steak wonderfully juicy!
🥡 Storing & Reheating
You'll want to make sure any leftover steak is well-wrapped in plastic cling film or aluminum foil and then information technology tin can go in your refrigerator, where information technology'll keep for up to 3 to 4 days!
Did yous know you can freeze steaks? Just make sure to put it into a proficient freezer storage pocketbook, squeeze out the extra air, label, and information technology's good to keep it in your freezer for up to 6 months. When set to reheat, defrost in the refrigerator overnight.
Reheating Pan Seared Flat Iron Steaks
My favorite steak reheat method is to use the oven! Kickoff past preheating your oven to 250°F (121°C). And so place steaks on a baking canvas (use a wire rack if you take it) and bake for nearly thirty minutes or until the eye reaches at least 125°F (52°C) .
If desired, y'all can as well sear the leftover steak quickly in a hot skillet to re-brown.
🥩 What To Serve With Flat Iron Steak
- Sauteed Broccolini
- Fondant Potatoes
- Roast Potatoes
- Roasted Light-green Beans
- Air Fryer Brussel Sprouts
❓ FAQ
What does basting the steak in butter practise?
Basting steaks with butter is a non-and then-new nutrient trend, and is a French technique chosen 'arroser'—and information technology'southward popular for good reason! Butter is of grade super flavorful, and it deepens the crust on the exterior.
Butter also tin help the steak cease cooking more quickly past applying heat to both sides of the steak.
What cutting of beef is the flat iron steak?
The flat atomic number 26 steak is a cut that comes from the chuck of the moo-cow! This affordable and succulent cut is marbled nicely with fat, then it keeps the meat tender and moist. It's also sometimes referred to as a top blade steak!
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📋 Recipe
Pan Seared Flat Atomic number 26 Steak
My easy marinated pan-seared flat iron steak is beyond delicious and the perfect meaty main to serve with any of your favorite sides! Steaks are marinated in a garlicky ruby wine marinade that tenderizes the meat and infuses it with incredible flavour!
Servings: ii servings
Calories: 480 kcal
Prep five minutes
Cooking 10 minutes
Marinade Time four hours
Full Time 4 hours xv minutes
Pin Recipe
Apartment Fe Steak
- ½ tablespoon olive oil (actress virgin)
- 1 lbs apartment iron steak (2 8-ounce portions)
- each, table salt & pepper (to taste)
- 1 tablespoon butter
For The Red Vino Marinade
- ½ loving cup dry blood-red wine (Choose a dainty Cabernet Sauvignon or other red that you lot will savor with your meal.)
- ¼ loving cup olive oil (actress virgin)
- 1 tablespoon lemon juice
- ½ tablespoon minced garlic
- ½ tablespoon onion powder
- 1 teaspoon ocean common salt
- ane teaspoon ground black pepper
Marinade Instructions
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Combine all the marinade ingredients into a mixing bowl.
½ loving cup dry red wine, ¼ loving cup olive oil, 1 tablespoon lemon juice, ½ tablespoon minced garlic, ½ tablespoon onion pulverisation, i teaspoon ocean salt, 1 teaspoon ground blackness pepper
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Pour the marinade into a Ziploc bag.
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Add the flat iron steaks into the handbag, press the air out and seal the pocketbook.
1 lbs flat iron steak
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Marinate in the refrigerator for at least 4 hours.
Pan Sear The Flat Iron Steaks
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Remove bagged steak from the fridge, and so remove the steaks from the marinade, using a paper towel dab to remove backlog marinade, and allow to come to room temperature.
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Heat a big skillet or cast iron pan to medium high. Add the olive oil to the pan.
½ tablespoon olive oil
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Get the pan very hot, the oil should be shimmering.
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Sprinkle the steaks with salt and pepper. Add the steaks to your heated pan and cook for four-6 minutes, turn steaks over for another 3-5 minutes. (Use an instant-read temperature probe to determine doneness.)
each, table salt & pepper
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When steaks are 2 minutes away from beingness done add the butter to the pan. Spoon the butter over the steaks.
1 tablespoon butter
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Remove steaks from pan and allow to rest 5 minutes before serving, savor!
Annotation: Nutrition estimate is simply based on the flat iron steak. The marinade is not calculated into the estimate.
Calories: 480 kcal (24%) | Carbohydrates: one g | Protein: 43 g (86%) | Fat: 33 thou (51%) | Saturated Fat: 13 one thousand (81%) | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Trans Fat: 1 one thousand | Cholesterol: 165 mg (55%) | Sodium: 218 mg (9%) | Potassium: 703 mg (20%) | Carbohydrate: 1 g (1%) | Vitamin A: 175 IU (four%) | Calcium: fifteen mg (2%) | Iron: v mg (28%)
Angela is an at domicile chef that developed a passion for all things cooking and blistering at a young age in her Grandma'south kitchen. After many years in the food service industry, she at present enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake Information technology With Love!
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