This steak is heavenly. There’s no other way to describe it. Juicy, tender flat iron steak is marinated in a rich blend of garlic, Olive Amelia Rosemary Olive Oil, Black Cherry Balsamic Vinegar, and red wine, then grilled to perfection and topped with a luscious balsamic reduction. You’ll just have to try it yourself!
Ingredients:
- 6 garlic cloves, minced
- ¼ c. Olive Amelia Rosemary Olive Oil
- ¼ c. Olive Amelia Black Cherry Balsamic Vinegar
- ½ c. dry red wine, divided into two ¼ c. portions
- 2 Tbsp. fresh rosemary, chopped and divided
- ¾ tsp. salt
- ½ tsp. black pepper
- 1¼ lbs. flat iron steak
Instructions:
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In a bowl, whisk together garlic, Rosemary Olive Oil, Black Cherry Balsamic, ¼ c. red wine, 1 Tbsp. chopped rosemary, salt, and pepper.
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Place the flat iron steak in a resealable plastic bag. Pour the marinade over the steak, seal the bag, and shake to coat. Refrigerate for at least 8 hours or overnight.
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When ready to cook, preheat your grill to medium-high heat.
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Remove the steak from the marinade (reserving the marinade) and grill for 3–4 minutes per side for medium-rare, or until cooked to your liking. Remove from the grill and let the steak rest for 10 minutes.
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While the steak rests, pour the reserved marinade into a skillet over medium heat. Add the remaining ¼ c. red wine. Bring to a boil and cook until reduced by half, about 5–10 minutes. Stir in the remaining 1 Tbsp. fresh rosemary and remove from heat.
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Slice the rested steak against the grain into ½-inch slices.
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Spoon the warm sauce over the sliced steak and serve immediately.