Pan-Seared Flat Iron Steak

Pan-Seared Flat Iron Steak
Pan-Seared Flat Iron Steak might be a good recipe to expand your main course recipe box. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 233 calories, 22g of protein, and 16g of fat each. It can be enjoyed any time, but it is especially good for valentin day. If you have flat iron steak, vegetable oil, montreal steak seasoning, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet.

Instructions

1
Rub steak evenly with steak seasoning and salt.
Ingredients you will need
Dry Seasoning RubDry Seasoning Rub
SteakSteak
SaltSalt
2
Cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
3
Let stand 5 minutes.
4
Cut diagonally across the grain into thin strips.
Ingredients you will need
GrainsGrains
5
Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.
Ingredients you will need
Montreal Steak SeasoningMontreal Steak Seasoning
Equipment you will use
GrillGrill

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Robert Mondavi Napa Merlot
Robert Mondavi Napa Merlot
The wine's multi-dimensional flavors come from grapes grown in distinctly different terroirs of Napa Valley, including the Carneros, Stags Leap and Oakville districts. Traditional techniques, including native yeasts, extended maceration, aging in French oak barrels and bottling without filtration, enhanced the wine's complexity. This wine is delicious with many entrees and cheeses. One of our favorite food pairings is roast turkey with a wild mushroom and walnut stuffing. Roast leg of lamb, rubbed with fragrant herbs and spices, or grilled pork loin also marry perfectly with the wine's luscious flavors.
DifficultyEasy
Ready In15 m.
Servings4
Health Score11
Magazine