Perfect Flat Iron Steak

Name: Perfect Flat Iron Steak
Prep time: 2 h 28 min
Cook time: 2 h 28 min
Total time: 2 h 28 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters Cabernet Sauvignon; 907 grams flat iron steak; 1 teaspoons chopped fresh chives; 1 teaspoon chopped fresh parsley; 0 teaspoons chopped fresh rosemary; 2 cloves garlic, minced; 1 teaspoons ground black pepper; 0 teaspoons dry mustard powder; 3 Tbsps olive oil; 1 teaspoons salt

Perfect Flat Iron Steak might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 328 calories, 29g of protein, and 22g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes approximately 2 hours and 28 minutes. If you have olive oil, ground pepper, parsley, and a few other ingredients on hand, you can make it. It will be a hit at your valentin day event.

Instructions

Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder.

Ingredients you will need

Mustard Powder

Olive Oil

Rosemary

Parsley

Chives

Garlic

Pepper

Steak

Salt

Equipment you will use

Bowl

Pour over the 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.

Ingredients you will need

Steak

Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.

Ingredients you will need

Marinade

Steak

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

59milliliters

Cabernet Sauvignon 907grams

flat iron steak 1teaspoons

chopped fresh chives 1teaspoon

chopped fresh parsley 0teaspoons

chopped fresh rosemary 2cloves

garlic, minced 1teaspoons

ground black pepper 0teaspoons

dry mustard powder 3Tbsps

olive oil 1teaspoons

salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks 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 Flora Springs Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.