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Marinated Flatiron Steak

January 9, 2017
Photo by Linnea Elzinga for Alderspring

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. 

Marinated Flatiron Steak




3h 00 min


10 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.

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