Marinated Flat Iron Steak with Pesto Butter
The flat iron steak is the 2nd most tender cut of beef behind only a tenderloin. Give the flat iron cut a shot with this Marinated Flat Iron Steak with Pesto Butter recipe!
Servings: 4 servings
Calories: 542kcal
Ingredients
For the Marinade
- 1 tsp black pepper
- ½ tsp onion powder
- ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp smoked paprika
- 1½-2 pound flat iron steak
- ¼ cup red wine I used a cabernet sauvignon
- ¼ cup water
- 3 Tbsp vegetable oil
- 3 Tbsp tomato paste
- 1 tsp garlic minced
For Pesto Butter
- 2 Tbsp unsalted butter room temperature
- 1 Tbsp prepared pesto homemade or storebought
For Cooking
- 2 Tbsp vegetable oil
Instructions
For the Marinade
- Using a small bowl, combine the dry herbs (black pepper, onion powder, dried rosemary, salt and smoked paprika); press this mixture into both sides of the flat iron steak.
- Using a medium mixing bowl, combine red wine, water, olive oil, tomato paste and garlic. Place steak in a large resealable bag and add wine marinade; reseal the bag, pressing lightly to remove any air. Refrigerate for at least 2 hours or up to 12 hours.
For Pesto Butter
- Using a small bowl, combine butter and pesto together until well combined; set aside.
For Cooking
- To cook, remove steak from refrigerator and let rest at room temperature for 30 minutes.
- Using a large cast iron skillet, add additional vegetable oil and place skillet over medium-high heat. Once hot, remove the steak from marinade and place in skillet; discard any excess marinade.
- Cook for 3-7 minutes per side depending on your preference for doneness.
- Let steak rest for 5 minutes before slicing into strips against the grain.
- Serve steak with Pesto Butter.
Nutrition
Calories: 542kcal | Carbohydrates: 4g | Protein: 33g | Fat: 43g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 549mg | Potassium: 684mg | Fiber: 1g | Sugar: 2g | Vitamin A: 503IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 5mg
