Marinated Flatiron Steak
PREP TIME3h 00 min
COOK TIME10 min
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.