Perfect Flat Iron Steak

This was tasty, tender and easy!

So good! I cooked baby spinach, chard, and kale with the remaining steak juices on the skillet. Together with potatoes and red wine, it made a great Sunday dinner.

I can only remember twice that I’ve ever made a decent steak, but it’s Father’s Day so I thought I’d give it a go. I followed this recipe to the letter and it was amazing! My husband couldn’t believe how good it was. Thanks!

Hmmm. I okay-liked. Husband didn’t but! In all fairness; he’s not a big fan of steak marinades (I am!!). He’s a plain S&P on his steak kinda guy. Ugh! I used a nice cabernet wine and marinated for almost 6 hours. Didn’t have fresh chives so used 1/4 tsp onion powder. In the end, I liked but not my favorite. Still glad I tried. Thanks Cocina KNOTS!

Perfect and delicious! Cooked it 8 minutes per side!

Was expecting the steak to be more tender than it was. I marinated for 12 hours. Instead of wine I used an exact recipe that used lemon juice instead and djon mustard instead of powdered mustard. I purchased two steaks so will try again but probably won’t be purchasing flat iron steak in the future. It’s a really tough cut of meat.

We like our steak well done, so I ended up baking it for 20 minutes after the skillet. It still had some pink in it, so I probably won’t make this again.

Fantastic taste!!!

This was so good with roasted broccoli and potatoes and is definitely going into my dinner rotation. And the leftover steak is going to be perfect with a romaine lettuce salad.

This was an excellent marinade. I had only one 13 ounce or so steak so I adjusted amounts of ingredients, let it marinate a few hours, and grilled it. I used dried herbs that were called for and a bit of a rub mix called Chicago seasoning from Penzey added to the mix too– Very flavorful, best steak we ever did.

I loved this recipe! It was my first flat iron steak and it was delish! I did add some additional applewood smoked salt and it enhanced the flavor beautifully.

Delish! I didn’t have 2-3 hours to marinate, an hour and a half was enough time to get the flavors. The meat was tender and flavorful. My family practically licked their plates clean. As another review suggested, I made a mushroom gravy on the side and roasted brussels sprouts. This one is bookmarked for future use.

I followed this recipe exactly as written and found it to be delicious and surprisingly tender. I did find, however, that 3 to 4 minutes per side was not nearly enough time. Next time I will double the time. Otherwise this was a great steak.

I followed the recipe exactly as written. This was horrible.

It was delicious! The steak was tender and cooked evenly. I made sure the garlic cloves were large. Also used Malbec wine since that was what I had on hand. I also marinated at room temp, though it was a cool room. This is a keeper.

I made this flat steak for a brunch with my girl friends and it was a hit. I did modify a bit by adding green onions instead of chives and it still worked out. Also I let meat marinate overnight which of you got the time and suggest you go that route to let the meat really take in those favors. Also once sliced I added more salt and olive oil. Good luck

It turned out great Thank you soooo much. It is family special, date night special and especially treat myself special. To the people who can’t follow directions or use the right ingredients then complain it didn’t turn out right. If the majority of reviews are favourable and yours isn’t Maybe…it’s something you did wrong, Possible, Right! Think about it.

My family loved it. Didn’t have chives or fresh herbs. Used dried.

Really good! It’s so simple to make but so good! The steak turned out tender & so flavorful. I did have to cook it longer than 3-4 minutes per side – at least 7-10 minutes per side, I’d say, & it was still quite pink at the end. Anyway, I thoroughly recommend this – will be making it again.

Great!

I made it as specified and marinated for about 2hrs and the steak was just pretty flavorless. I think that’s more a problem with the cut of meat though…flatiron just isn’t very flavorful (compared to ribeye or tenderloin). I did take the extra marinade and, after sauteing shallots with garlic in butter I added chopped mushrooms, reduced it with some chicken bone broth down to a nice chunky gravy/sauce. That saved it, but still it wasn’t anything I’d go to the trouble to repeat. Bummer…would’ve loved to have had some other than bulgogi to do with flatiron steak!