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 medium rare to rare. I added a quick pan sauce using the marinade that I reserved from the steak and it was delicious!
|Degree of Difficulty|
- 1 1/2 lb flat iron steak
- 1 tbspn vegetable oil for searing
- 4 cloves garlic thinly sliced
- 1/4 cup olive oil
- 2 tbspn balsamic vinegar
- 2 tbspn soy sauce
- 1 tbspn Worcestershire sauce
- freshly ground black pepper
- 3/4 tspn baking soda
- reserved marinade
- 1/4 cup beef stock
- 2 tbspn unsalted butter
- Gather all ingredients before starting the recipe.
- Whisk together marinade ingredients in a small bowl,
- Add steak and marinade to a resealable plastic bag and message to cover steak evenly. Set aside for at least one hour before cooking.
- Heat a skillet large enough to fit the steak over medium high heat for 2 minutes, then add a tablespoon of 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 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 tablespoons of unsalted butter, taste for seasoning,
- Slice steak into 1/4 to 1/2 inch slices, place on a platter and drizzle with pan sauce.