Flat Iron Steak

Servings: 1


  • 2, 1 lb. flat iron steaks or 1, 2 lb. flank steak
  • 2 tsp of olive oil for grilling
  • Salt and Black Pepper for grilling
  • 8oz (in weight) Mesculin salad greens
  • Parmesan Cheese for garnish (Approx 4 oz)


  • 4 Tbsp olive oil
  • 4 cloves of garlic, mashed
  • 2 tsp chopped Italian parsley
  • 2 tsp chopped rosemary
  • ½ cup Cabernet Sauvignon wine
  • Salt and generous amount of fresh ground pepper
  • 1 tsp dry mustard


  1. Mix marinade ingredients thoroughly; Reserve about ¼ C of marinade to use as a dressing for the salad; and marinate steak in the remaining marinade for one hour.
  2. Preheat the grill for 15 minutes.
  3. Once steaks have marinated, remove steaks from marinade and pat to dry. Season with salt and black pepper on both sides.
  4. Coat grill with olive oil.
  5. Grill over hot coals 4 minutes per side (keep rare). Note: this steak is best cooked rare to medium rare.
  6. Remove from grill let rest for 10 minutes. Slice ¼” thick going against the grain.
  7. Lay down the base of greens split equally among the plates. Cover the steak evenly divided among the plates. Garnish with the parmesan cheese.