So, what’s the secret to a really tender and juicy flat iron steak? Marinate it for at least 4 hours and then quickly pan sear it. After pan searing the steak, you can take the flavor to the next level by accompanying the steak with a sauce made from the pan drippings.
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For marinade: Mix wine, oil, garlic, dijon mustard and scallions in a shallow dish. Add steak, cover and marinate for at least 4 hours in the refrigerator. You can leave it to marinate for as long as 12 hours.
Cook: Pat steaks dry with paper towels. Pound with a meat tenderizer. Season with salt and pepper on both sides.
Now, heat oil in your skillet until it is very hot. Place steak on the pan for about 4 minutes.
Now you can flip it. Cook for another 4 minutes. Check the temperature and continue cooking until the inside temperature reaches 140℉. (You may have to turn the heat down a bit and cook another 1- 2 minutes on each side). Let your meat rest for 5-10 minutes before slicing. Thinly slice steak against the grain.
For sauce:Add one tablespoon of the oil to the same skillet and scrape up the brown bits from searing the steaks. Sauté the shallots until they've softened and turned golden, 2 to 3 minutes. Add 1/4 cup wine Reduce to about half by simmering for 3 minutes. Stir in broth and simmer to reduce again to about half. Whisk in 2 tablespoons of butter. Season with a dash of salt and pepper. Serve with your steak.
This method is also excellent for a strip steak, rib-eye, or flank steak. Just adjust the timing depending on the thickness of your cut.
If you don’t have time to marinate, you don’t have to. But marinating will help make the meat extra flavorful.
It's best to take steaks out of the refrigerator an hour before you’re ready to cook, if you can, to bring them to room temperature.
Pat the steaks dry with paper towels and pound the steaks with a meat tenderizer. A few whacks with the mallet softens the fibers of the meat, and your steak will turn out nice and tender.
When you're ready to serve, thinly slice your steak against the grain.