Recipe courtesy of Alderspring Ranch
As flavorful as a rib eye and often even more tender, this cut of steak is still relatively unknown and can often be purchased inexpensively. Try this simple dinner recipe that packs a flavorful punch.
- 1 flatiron steak, about 1 pound
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine, preferably a cabernet or merlot
- 1 teaspoon maple syrup
- 2 tablespoons pomegranate juice
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- Place the steak in a plastic bag or bowl with the remaining ingredients. Allow the steak to marinate for 3 hours or overnight in the refrigerator. After marinating, remove from the refrigerator for half an hour.
- Five minutes before cooking, heat the grill or a sauté pan to medium-high heat. If using a sauté pan, add about 1 tablespoon olive oil to the pan.
- Put the flatiron steak on the grill or in the pan. Cook for about 5 minutes per side, until well browned on the exterior and the interior temperature reaches 130 degrees F for rare, 135 for medium-rare, and 140 for well done.
- Remove from heat, rest, covered, on a plate for 5 minutes, and then slice steak across the grain.