Best Easy Flat Iron Steak In Wine Sauce Recipes

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FLAT IRON STEAK WITH RED WINE SAUCE



Flat Iron Steak with Red Wine Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

2 (1-pound) flat iron steaks or tri-tip steaks
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine

Steps:

  • Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
  • Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
  • Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

FLAT IRON STEAKS MARINATED IN RED WINE



Flat Iron Steaks Marinated in Red Wine image

Red wine and mustard do wonderful things for this tender cut of steak.

Provided by desihannagan

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
⅓ cup dry red wine
½ teaspoon dry mustard powder
salt and pepper to taste
4 (8 ounce) flat iron steaks
2 cloves garlic, minced
½ teaspoon dry mustard powder
½ teaspoon olive oil

Steps:

  • Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
  • Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 2 g, Cholesterol 154.8 mg, Fat 33.8 g, Fiber 0.2 g, Protein 47.1 g, SaturatedFat 11.1 g, Sodium 147.3 mg, Sugar 0.2 g

PERFECT FLAT IRON STEAK



Perfect Flat Iron Steak image

This recipe was created from a combination of different recipes that I read when I was looking for the perfect iron steak. I combined, adjusted, and finally perfected it to my taste. I'm sure you will love it as well. After all it is perfection.

Provided by Cocina JNOTS

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 2h28m

Yield 6

Number Of Ingredients 10

1 (2 pound) flat iron steak
2 ½ tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh parsley
¼ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh chives
¼ cup Cabernet Sauvignon
½ teaspoon salt
¾ teaspoon ground black pepper
¼ teaspoon dry mustard powder

Steps:

  • 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. 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.
  • 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.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 0.8 g, Cholesterol 103.2 mg, Fat 23.1 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 7.5 g, Sodium 291.7 mg, Sugar 0.1 g

FLAT IRON STEAK WITH CABERNET SAUCE



Flat Iron Steak With Cabernet Sauce image

I use a 1 3/4 pound of flat iron steak. I cooked it on for 4 minutes on each side and it came out rare. I do like my steak rare. My sister thought it was good but much better the next day, since it was medium rare after heating up. This is an easy recipe to make, however, next time I will add a little corn starch to the sauce to thicken it up a bit.

Provided by Jane from Ohio

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 (1 1/2 lb) flat iron steaks
1 cup beef broth
1 cup cabernet sauvignon wine
3 tablespoons canola oil
1 tablespoon grill seasoning
1 shallot, diced
4 tablespoons unsalted butter
kosher salt and freshly grated pepper

Steps:

  • Take the steak out of the fridge about 20 minutes before you are ready to cook.
  • In a small pot over high heat, add the broth and wine, simmer until reduced by half (about 10 minutes).
  • Heat oil in cast iron skillet over medium high heat until it very hot.
  • Season the steak with grill seasoning and put it in the skillet.
  • Cook about 3 minutes per side for medium rare.
  • Remove from pan.
  • Cover with foil for 5 minutes while you finish the sauce.
  • Reduce the heat under the skillet and add the shallots.
  • cook until they begin to soften (about 3 minutes).
  • Add the reduced broth and wine mixture and cook until thickened about 5 minutes.
  • Stir in butter and cook until butter is melted and incorporated into the sauce.
  • Taste and adjust with salt and pepper if needed.
  • Slice the stead against the grain, arrange on a platter with the sauce on the side or pour over the steak.

Nutrition Facts : Calories 560.1, Fat 41.4, SaturatedFat 15.2, Cholesterol 141.1, Sodium 351.2, Carbohydrate 2.4, Protein 32.9

ROSEMARY RED WINE SAUCE FOR STEAK



Rosemary Red Wine Sauce for Steak image

Fabulous on flat iron steak, seasoned simply with salt and freshly ground black pepper. I recommend using the wine singles you can buy at the grocery store. That way you don't necessarily have to waste an entire bottle of wine if your family is not likely to finish a bottle of wine in one sitting.

Provided by kagomesama

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup red wine
1 tablespoon fresh rosemary, chopped or 2 teaspoons dried rosemary
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons cold butter, cubed
1/2 teaspoon Worcestershire sauce
1 tablespoon minced garlic

Steps:

  • After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
  • Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.

Nutrition Facts : Calories 106.4, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 268.9, Carbohydrate 2.8, Fiber 0.2, Sugar 0.5, Protein 0.3

FLAT IRON STEAK WITH CABERNET SAUCE



Flat Iron Steak with Cabernet Sauce image

Provided by Sandra Lee

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 (1 1/2-pound) flat iron steak
1 cup beef broth
1 cup Cabernet Sauvignon (recommended: BV Napa Cabernet)
3 tablespoons canola oil
1 tablespoon grill seasoning
1 shallot, diced
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Steps:

  • Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
  • In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
  • Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
  • Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
  • Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.

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