Today Barbara, my better half and founder of The Gluten Free Homestead has a recipe for you. Thanks to Barbara for sharing this steak recipe.
You know those crazy days when you need to get dinner on the table quick, and you’d really rather have reservations booked at the fancy steakhouse?
Why not turn your own kitchen into a steakhouse? 😉
Today, I’m sharing my super easy steps for cooking the juiciest flat iron steak. Marinated and seared to perfection. And topped with a luscious red wine sauce.
This dish is super quick to make too. You’ll start marinating your steak earlier in the day, and when it’s time to cook, it takes just 20 minutes, tops.
This is one of my go-to low-carb meals. Our teenage sons love it. Since they’re working out, they’re burning calories fast and have trouble putting on weight. Since steak is ruminant meat (cows get their nutrients from plant-based food), the meat has a high quality fat content.
Flat iron steak is a thin lean steak cut from the shoulder portion, and it’s less expensive than some other cuts. As always, I recommend grass-fed beef. It’s healthier and contains more nutrients than its grain-fed counterpart.
It sometimes can be difficult to find grass-fed beef in supermarkets (and often I’ve seen supermarkets overpricing these meats). I’ve been ordering from a local supplier in upstate New York. If you’re not in New York, you may be able to locate a local farm in your area at this site.
So, what’s the secret to a really tender and juicy flat iron steak? Marinate it for at least 4 hours and then quickly pan sear it. After pan searing the steak, you can take the flavor to the next level by accompanying the steak with a sauce made from the pan drippings. Get the full recipe at The Gluten Free Homestead.