We first discovered Flat Iron Steaks on our road trip to Florida. It started appearing on steak house menus in Tennessee. After trying it, we liked it so much that we had it again when we stopped in Georgia. Flat Iron Steaks are generally available in the South, as much as Tri-Tip Steaks are generally available in the South West. Flat Iron Steaks are juicy and tender and should be cooked rare to medium rare. I added a quick pan sauce using the marinade that I reserved from the steak and it was delicious!
Tip : The 6 minute searing time will produce a rare to medium rare steak. Increase the cooking time for medium rare to medium by 1 minute.
Ingredients
- 1 1/2 lb flat iron steak
- 1 tbsp vegetable oil for searing
Marinade
- 4 cloves garlic thinly sliced
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- freshly ground black pepper
- 3/4 tsp baking soda
Sauce
- reserved marinade
- 1/4 cup beef stock
- 2 tbsp unsalted butter
Instructions
Gather all ingredients before starting the recipe.
- Whisk together 4 cloves garlic, thinly sliced, 1/4 cup olive oil, 2 tbsp balsamic vinegar, 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, freshly ground black pepper and 3/4 tsp baking soda in a small bowl. The marinade will bubble up from the baking soda so keep on eye on it and stir with a spoon.
- Add 1 1/2 lb flat iron steak and marinade to a resealable plastic bag and message to cover steak evenly. Set aside for at least one hour before cooking.
Searing Steak
- Heat a skillet large enough to fit the steak over medium high heat for 2 minutes, then add 1 tbsp vegetable oil and heat for another minute, or until the oil is shimmering in the pan.
- Remove steak from marinade, pat dry with a paper towel and add to the skillet. Sear for 3 minutes without moving the steak. Reserve the marinade and sliced garlic in a small bowl.
- After 3 minutes, turn the steak and sear for another 3 minutes. Remove steak and place on a cutting board to rest for about 10 minutes.
Making Pan Sauce
- While the steak is resting, add reserved marinade and 1/4 cup beef stock to the hot skillet. Stir mixture, scraping up all the brown bits from the pan.
- Reduce heat to medium, or medium low and swirl in 2 tbsp unsalted butter, taste for seasoning,
Serving
- Slice steak into 1/4 to 1/2 inch slices, place on a platter and drizzle with pan sauce.
Author Notes
Cooking times may vary depending on the thickness of the steak. Cook for the time shown, but if the steak seems to be soft when pressed with cooking tongs, turn over and cook for another minute or so. The steak should be firm tender.
