Grilled Flat Iron Steak With Wine Reduction
Relatively new to the scene, the flat iron steak is perfect for the grill.
Servings: 3-4, PrepTtime: 30 minutes, Total Time:About 11 hours
- 1.5-pound flat iron steak
- 6 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/2 cup dry red wine, divided in half
- 2 tbsp chopped fresh rosemary, divided in half
- 1 strip orange peel
- 3/4 tsp salt
- 1/2 tsp black pepper
In a bowl, whisk together all the liquids (reserving 1/4 cup wine for later), garlic, 1 tbsp rosemary (reserving 1 tbsp for later), orange peel, salt and pepper. Place the marinade in sealable bag, and then insert the flat iron steak. Tie the bag closed, and refrigerate for 10 hours, or overnight.
Pre-heat grill to medium-high heat, cook the steak 3-4 minutes per side until medium rare. Remove the steak from the grill and let rest for for 3-5 minutes.
While the steak rests, pour the marinade and remaining wine into a skillet. Bring to a boil and reduce the liquid by half. Stir in remaining rosemary.
Slice the flat iron against the grain and top with sauce reduction.