Perfect Flat Iron Steak

This delicious flat iron steak was created from a combination of different recipes. Joe combined, adjusted, and finally perfected the marinade and cooking time to his taste. He's sure you will love it as well. After all, it is perfection!

Serving Size: 6


 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


 Place steak inside a large resealable bag. Stir olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder together in a small bowl.
 Pour marinade over 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. Sear and cook the steak in the hot skillet for 3 to 4 minutes on each side for medium rare, or to your desired degree of doneness. An instant-read thermometer inserted into the center should read 130 degrees F for medium rare.
 Discard the marinade. Allow the steaks to rest for about 5 minutes.
 Serve and Enjoy!