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.