Easy Garlic-Herb Flat Iron Steak: Restaurant-Quality Beef at Home

Juicy Garlic-Herb Marinated Flat Iron Steak Recipe

The flat iron steak is one of the most flavorful, tender cuts of beef you can put on your dinner table. This underrated cut comes from the shoulder of the cow (the chuck) and when prepared properly, rivals more expensive cuts like ribeye and New York strip in both tenderness and taste.

Why You’ll Love This Flat Iron Steak Recipe

This recipe transforms an affordable cut into a restaurant-quality meal with minimal effort. The secret lies in a simple yet powerful garlic-herb marinade that infuses the beef with incredible flavor while ensuring maximum tenderness. Perfect for weekend dinners or special occasions when you want to impress without breaking the bank.

What Makes Flat Iron Steak Special?

The flat iron (also called a top blade steak) is prized for its marbling and rich beef flavor. This cut has gained popularity among chefs and home cooks alike because:

• Exceptional tenderness – Second only to filet mignon
• Rich marbling – Creates a naturally juicy steak
• Uniform thickness – Allows for even cooking
• Affordability – Delivers premium flavor at a reasonable price

Key Ingredients for the Perfect Flat Iron Steak

• 1 (2 pound) flat iron steak
• 1/3 cup extra virgin olive oil
• 4 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh chives, chopped
• 1/4 cup dry red wine (like Cabernet Sauvignon)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon mustard powder

How to Make the Best Flat Iron Steak

1. Place the flat iron steak inside a large resealable plastic bag.
2. In a small mixing bowl, combine olive oil, minced garlic, chopped parsley, rosemary, chives, red wine, salt, pepper, and mustard powder. Whisk thoroughly to create the marinade.
3. Pour the marinade into the bag with the steak. Seal the bag, removing as much air as possible.
4. Massage the marinade into the meat, ensuring it’s evenly coated on all sides.
5. Place the bag in the refrigerator and marinate for at least 2 hours, or ideally overnight for maximum flavor penetration.
6. Remove the steak from refrigeration 30 minutes before cooking to bring it to room temperature.
7. Preheat your grill or cast iron skillet to high heat (approximately 450°F).
8. Remove the steak from the marinade, patting it dry with paper towels. Discard the used marinade.
9. Cook the steak for 4-5 minutes on each side for medium-rare (internal temperature of 135°F), or adjust cooking time to your preferred doneness.
10. Transfer the steak to a cutting board and tent loosely with aluminum foil. Allow it to rest for 5-10 minutes before slicing.
11. Slice the steak against the grain into 1/2-inch thick pieces to ensure tenderness.

Tips for Cooking the Perfect Flat Iron Steak

Follow these professional tips to elevate your steak to steakhouse quality:

• Room temperature is key – Always let your steak sit out for 30 minutes before cooking for more even results
• Get your cooking surface HOT – Whether using a grill or cast iron pan, high heat creates the perfect sear
• Use a meat thermometer – For precise doneness: 130-135°F for medium-rare, 135-145°F for medium
• Always rest your steak – This allows juices to redistribute throughout the meat
• Slice against the grain – Cutting perpendicular to the muscle fibers ensures maximum tenderness

Perfect Pairings for Flat Iron Steak

Complete your meal with these complementary sides:

• Roasted garlic mashed potatoes
• Grilled asparagus with lemon
• Sautéed mushrooms with thyme
• Classic Caesar salad
• Crusty artisan bread with herb butter

For wine lovers, a bold red like Cabernet Sauvignon, Malbec, or Syrah perfectly complements the rich, beefy flavor of flat iron steak.

Nutrition Information

Per serving (based on 6 servings):

• Calories: 345 kcal
• Protein: 31 g
• Fat: 23 g (Saturated Fat: 8 g)
• Carbohydrates: 1 g
• Sodium: 292 mg
• Cholesterol: 103 mg

Common Questions About Cooking Flat Iron Steak

Q: How long should I marinate flat iron steak?
A: For best results, marinate for at least 2 hours and up to 24 hours. The longer marinating time allows flavors to fully penetrate the meat.

Q: Can I freeze flat iron steak in the marinade?
A: Yes! This is a great meal prep technique. The steak can be frozen in the marinade for up to 3 months. Thaw completely in the refrigerator before cooking.

Q: What’s the best doneness level for flat iron steak?
A: Medium-rare to medium (135°F-145°F) is ideal for flat iron steak, preserving its natural tenderness and juiciness while fully developing its rich flavor.

Why This Flat Iron Steak Recipe Works

The combination of fresh herbs, garlic, and red wine in this marinade perfectly complements the natural richness of flat iron steak. The acid in the wine helps tenderize the meat while the oil carries fat-soluble flavors deep into the steak. When cooked properly, the result is a perfectly juicy, flavorful flat iron steak that will have everyone asking for seconds.