Flat Iron Steak With Orange-Rosemary Marinade
An overnight marinade infuses the flat iron steak with a citrus flavor that carries through with every bite.
Servings : 6 Prep Time: 20 minutes Total Time: 50 minutes
- 6 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/2 cup dry red wine, divided in two
- 2 tablespoons chopped fresh rosemary, divided in two
- 1/4 cup orange peels or zest
- 3 cups beef stock
- Salt and pepper, to taste
- 1 1/2 lbs flat iron steak
In a bowl, whisk together all of the liquids (reserving 1/4 cup wine), garlic, 1 tablespoon rosemary, orange peel, salt and pepper. Place the marinade in a zip-top bag and insert the flat iron steak. Seal and place in the refrigerator for 10 hours, or overnight.
On a medium-high grill, cook the steak 3-4 minutes per side (flipping once) until medium rare. Let the steak rest off the heat.
While the steak cooks, pour the marinade into the skillet with the remaining wine and beef stock. Bring to a boil and reduce by half. Stir in the remaining rosemary.
Slice the flat iron against the grain and top with sauce.
Related cuts: Flat Iron Steak