Red wine and mustard do wonderful things for this tender cut of steak.
Ingredients
- olive oil: 2 Tbsp
- garlic: 3 clove (minced)
- fresh parsley: 1 tsp (chopped)
- fresh thyme: 1 tsp (chopped)
- dry red wine: 0.33333 cup
- dry mustard powder: 0.5 tsp
- salt and pepper: (to taste)
- flat iron steaks: 4 piece (8 ounce)
- garlic: 2 clove (minced)
- dry mustard powder: 0.5 tsp
- olive oil: 0.5 tsp
Metric Conversion
Stages of cooking
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Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
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Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
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Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.
