Steaks and Chops: Easy Flat Iron Steak in Wine Sauce | Submitted By: Jackie B.

2 (6 ounce) flat iron steaks2 tablespoons olive oil1/8 teaspoon cayenne pepper, or to taste1 teaspoon ground black pepper1 tablespoon ground paprika1 teaspoon salt1 1/2 teaspoons dry mustard powder1 1/2 teaspoons garlic powder3 tablespoons olive oil1/2 cup dry red wine1 cup sliced portobello mushroomsAllow the steaks to come to room temperature. Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste. Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat. Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C). Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes. Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve. Amount Per Serving  Calories: 642 | Total Fat: 53.2g | Cholesterol: 77mg

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Reviewed on Jan. 26, 2009 by Jennifer    I cut my steaks off a large chuck roast (as these were on sale this week). The marinade for this recipe was fabulous! I didn't have any fresh or dried thyme, so I used 2 teaspoons fresh flat parsley, and 1/2 teaspoon dried oregano. I couldn't find my dried mustard (who knows?) so I used about 1 teaspoon yellow mustard instead. Because I was serving children, and a husband who aren't fond of too much garlic, I omitted the minced garlic at the end. Since the grill is covered with snow, I used a grill pan on the stove, and lightly coated the pan with olive oil. I can't wait to use this recipe for marinade on a better cut of steak, as it is, it turned inexpensive meat into delicious meat! I served atop fresh spinach leaves, tossed lightly with olive oil, garlic salt, freshly ground pepper, sliced tomatoes, and a squirt of fresh lemon juice. I served oven roasted russet potatoes (in onion soup mix, olive oil, garlic salt, parsley and pepper). Husband and children loved it. Thank you! Was this review helpful? [ YES ]
12 users found this review helpful I cut my steaks off a large chuck roast (as these were on sale this week). The marinade for... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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