The ideal flat iron steak

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The ideal flat iron steak

Skip the steakhouse and make restaurant-worthy steak at home. Trust us, you’re going to want to bookmark this irresistible flat iron steak recipe — you’ll come back to it again and again.

What Is Flat Iron Steak?

Flat iron steak is cut from beef shoulder. To make a flat iron steak, butchers remove the connective tissue to separate the top shoulder blade into two cuts: One is the top blade, the other is the flat iron.

Flat iron steak is nicely marbled and is less expensive than other steaks, which makes it a popular choice among home cooks. When it’s cooked correctly, flat iron steak is wonderfully tender and juicy.

Flat Iron Steak Marinade

This simple flat iron steak marinade (made with olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper and mustard powder) ensures flavorful and juicy meat every time. Make sure you marinate the steaks in the fridge for at least a few hours to reap the full benefits of the marinade.

How to Cook Flat Iron Steak

You’ll find the full, step-by-step recipe below, but here’s a brief overview of what you can expect when you make this foolproof flat iron steak:

Marinate the steak in a resealable bag in the fridge for two to three hours. Sear the marinated steak in a hot skillet on both sides until it reaches your desired level of doneness. Discard the marinade and allow the meat to sit for a few minutes before digging in.

What to Serve With Flat Iron Steak

A perfect steak deserves a perfect side dish (or two). Looking for some delicious inspiration? Explore our collection of 20 Best Side Dishes for Steak. Here are a few of the recipes you’ll find:
  Gingersnap Cookies from Grandma

Wedge Salad with Elegant Blue Cheese Dressing
Grilled Sweet Potato Wedges
Skillet-Braised Brussels Sprouts

As far as wine goes, flat iron steaks pair well with fruity cabernet sauvignons.

Allrecipes Community Tips and Praise

“Best steak ever,” raves TxLady2. “I can’t believe how good such a cheap cut could be. I’m not a fan of wine, red especially, so I used someone’s suggestion to substitute balsamic vinegar and Worcestershire sauce instead.”

“Your recipe is very aptly named,” says Margo Crane. “This was hands-down the most fantabulous steak I have ever eaten!! The marinade was delicious and the meat almost melted in my mouth, it was so tender.”

“Great recipe,” according to CookinKate. “I made it per instructions, except I used all dried spices and I marinated the steak overnight. This is definitely the BEST version of flat iron steak I’ve ever made.”

Editorial contributions by Corey Williams

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