Garlic & Herb Marinated Flat Iron Steak

1. 1

   For Marinade: In a large ziploc bag add steak, canola oil, red wine vinegar, garlic, parsley, thyme and rosemary.

2. 2

   Close ziploc bag and try to expet all the air out of the bag. Hand massage marinade into steak to distribute evenly. Place bag on plate and refrigerate at least 2 hours, turning over once.

3. 3

   When ready to cook bring steak to room temperature. Discard marinade and blot steak lightly with a paper towel to remove excess marinade. Season steak with salt and pepper.

4. 4

   Prepare stove-top grill pan to medium-high heat. Weather permitting, gas or coal grill works as well.

5. 5

   Cook steak approximately 5-6 minutes on one side and turn over and cook for an additional 3-4 minutes for medium-rare (130 - 140 degrees F. )Use a digital meat thermometer for desired steak doneness. Re-season to taste with kosher salt and black pepper.

6. 6

   Once steak is cooked to desired temperature take off heat and place on cutting board and tent loosely for at least 5-10 minutes. Then slice and put on platter arranging steak back to its orginal shape. Garnish with your choice of sides. Photo shows boiled & roasted baby potatoes and mixed green salad with balsamic vinegarette.

* Per serving · 4 servings · Values may vary.

No additional tips available.