Grilled Rosemary Balsamic Flat Iron Steak is the definition of show stopper dish. This Grilled flat iron steak topped with a balsamic, red wine, rosemary and garlic reduction will have your guests raving!
Oh man. This steak. This STEAK. Grilled Rosemary and Balsamic Steak. It. Is. Heavenly. There are no other words to describe it, so I’m just going to tell you what it is.
First it’s marinated in balsamic vinegar, red wine, garlic and rosemary. Then grilled and then comes the best part.
That marinade, that scrumptious wine, balsamic, garlic and rosemary marinade, gets another splash of red wine and then it’s reduced down to a luscious sauce to spoon over the top. I told you balsamic steak is heavenly. I don’t lie. Lying is not nice.
Where on a cow does flat iron steak come from?
When you’re standing in front of the meat counter at the grocery store, it can be a bit overwhelming. There are so many different cuts. This Interactive Butcher Counter from Beef It’s What’s for Dinner will help you learn more about each cut of steak, where it comes from and what cooking method is best.
For this recipe, we are using flat iron steak. Sometimes called top blade steak or shoulder top blade steak, this cut comes from the shoulder area of the cow. It is tender, has great marbling and is perfect for grilling.
What temperature should you cook flat iron steak?
I find that flat iron is most tender and flavorful at medium-rare. You will want to cook flat iron steak over medium-high heat until you reach your desired doneness. Here is a list of Degree of Doneness for beef for quick reference:
- Rare: Cool Red Center = 125 degrees
- Medium Rare: Warm Red Center = 135 degrees
- Medium: Warm Pink Center = 145 degrees
- Medium Well: Slightly Pink Center = 150 degrees.
- Well Done: Little or No Pink = 160 degrees.
Remember you will want to remove your steak when it’s a touch, about 5 degrees, below your desired temperature because it will continue to cook as you let it rest.
Does flat iron steak need to be marinated?
Traditionally, no. It doesn’t need to be marinated. I find it to be tender enough without any kind of marinade. That being said, I chose to marinade the steak in this recipe to add a little extra flavor.
Steak at home vs. Steak in a Restaurant:
Confession time: 100 to 1, I prefer to eat steak at home. It’s just better than any steakhouse or restaurant.
Case in point, I used to work for a company that owned a steakhouse. One of the best in the city. It was good. And I could basically eat there for free. But want to know something? I can probably count on my two hands the number of times I ate there in all four years that I worked there. It’s not that I didn’t like it. It was, and still is, a really good steakhouse. But with this recipe, you can make steak is better at home.
How to make Flat Iron Steak:
Sure, it takes a little bit of planning because it has to sit in the marinade for a 8 hours. Put it in the marinade before you go to bed and you can sleep through it. No doubt dreaming about how delicious it will be.
Sure, you have to cook it yourself. Standing outside, in front of your grill on a warm summer evening, sipping a glass of wine, maybe even the same one you used in the marinade. OH THE HUMANITY!
Sure, you won’t have to get all dressed up. I cannot personally think of a reason this would be bad.
Sure, there won’t be a server bringing you your food.
OK, so the steakhouse wins on that one. But really, the fact is, this steak is so good you won’t mind.
And even better, there is no chance of leaving your leftovers on the table on your way out.
If there are any leftovers.
Which there probably won’t be. Especially if you serve the rosemary and balsamic steak with Baked Red Potatoes.
To learn more about how to make Flat Iron Steak check out some of my other favorite recipes:
This post was originally written in 2013 and updated with new photos 2018.
Servings
Ingredients
- 6 cloves garlic (minced)
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/2 cup dry red wine (divided)
- 2 tablespoons chopped fresh rosemary (divided)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 pound flat iron steak
Instructions
- In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.
- Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
- When you're ready to cook, preheat your grill to medium-high heat.
- Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes. Remember the steak will continue to cook a bit while resting
- Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary. Remove from heat.
- After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.
You are so welcome! I am glad you enjoyed it! :)
Recipe was spot on for a quick weeknight dinner. Thank you!
OK so I’m here because you wrote “I don’t lie. Lying is not nice.” Sometimes some people say “I’m not lying” or “I won’t lie” which implies that lies will issue forth until they say otherwise. Now then I haven’t made this marinade/sauce but I shall with some modifications. I don’t have red wine and I’m not going to get any. I’ll use beer instead. I have that. I don’t have fresh rosemary etc. I’ll use dried etc. I don’t have a shallot so I’ll skip that since your version doesn’t have it either. I don’t have flat iron blah blah blah but I do have a porterhouse in the fridge right this now. And the only reason the steak gets to rest while I continue to toil is so the sauce can reduce by whatever. Give me two steaks one rested and one not, I won’t be able to tell the difference so I usually just rest my bottom and dig right in. I also might cut against the grain, I don’t know. Whichever way the steak turns on the plate from the previous cut is how the next cut happens. I have a dull knife. The steak turns. I move on with life. About those 1/2 inch slices? Yea right, 1/2 inch slice my bottom. My mouth is 2 1/2 inches wide so a 2 inch by whatever makes the cut. I’m going to make this or my name isn’t junior mondonos. I’m not lying.
I am so happy to hear that, Kathleen! Flat iron steak is one of my absolute favorite cuts, I’m glad you’ve found it now too!
I made this having never eaten a flat iron steak before. So, so delicious!! Really easy too. As tender as you can ever wish for. This is going to make a repeat on my table for sure.
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So happy to hear that, Shiny, Thank you!!
This is my go-to recipe for flat-iron, bavette or even rump steak. Absolutely delicious, even if I don’t have time to marinate the meat for long.
[…] Flat Iron Steak with Rosemary Balsamic Reduction By Life’s Ambrosia […]
My husband love a good steak; can’t wait to give this one a try and see what he thinks.
I love steak! I cannot wait to try this!
This looks so freaking good! I could eat steak every single day!
Perfect for our weekend grilling! I’ll have to use flank steak, but I know it will be delicious!!
Did you know I am a serious carnivore? This is the best flat iron steak!
Hi Kristen, I am so sorry you had such a poor experience with this recipe! This is one of our favorites actually. Thanks for your feedback though!
Figured I would try but didn’t read the reviews first. Many are from people who is seemed hadn’t actually tried it yet. Did the exact recipe for only 4 hours and the balsamic was overpowering. Maybe could try to cut that and change it up. Or perhaps a flank steak could handle that acidity- but the cut I had absorbed it quickly and it was too much. Wouldn’t make again.
So happy you enjoyed it! It is definitely one of our favorites!!
This makes amazing steak! I had 3 pounds of meat so I doubled the marinade. And I marinated over night. Reducing the sauce was fast and easy. I just used a frying pan so it had more surface area. I didn’t change a thing, but I have to admit I didn’t see the separate additions of the Rosemary. It was flavorful and delicious. I would give more stars if I could!
[…] at home? The perfectly cooked steak is just one aspect (I can help you out with that here with this Flat Iron Steak Recipe). But you’ve also got to have the sides, sauces and toppings to go along with […]
You are so welcome!!
First time preparing a flat iron steak. Your recipe was delightful! Thank you.
You are so welcome!! I am so happy you tried a new cut of beef too, Flat Iron is one of our favorites!!
This marinade made my first time cooking this cut of beef so easy and delicious! I cooked it in the oven under a broiler as I don’t have a grill and it turned out amazing, thank you!
I’ve never tried it with chicken so I can’t say for sure but I don’t see why not! I would maybe not marinate as long and just make sure to bring the marinade to a boil for 5 – 10 minutes when making the sauce :)
Can I use this marinade with chicken instead of steak with the same results? We don’t eat much red meat in our house.
I always have a zinfindel or cabernet on hand. A couple favorites are Bogel and Gnarly Head :)
what is the best red wine to use and any suggestions on brand
This glaze sounds amazing! I love a good steak and this is right up my alley.
Look at that glaze. Looks amazing. Love the flavors. Thanks for sharing!
Homemade steak is amazing! Your balsamic and rosemary reduction looks like it fits perfectly here, brings so much flavor!
So many good tips in this post! Sometimes knowing about the cut helps so much in cooking it perfectly. Love that you included the temps and this delicious sounding marinade.
You have to marinade a flat iron steak to have it come out as tasty as it can and your marinade does an excellent job. And other than not overcooking the steak it’s important on how you cut it. The flat iron steak is such a delicious cut. My mouth is watering just talking about it.
my other half is obsessed with his steaks, so I can’t wait to share this recipe with him! And that balsamic and rosemary glaze looks and sounds divine!!!
That marinade!! It’s perfect! This would make a really great date night dinner.
I love the combination of balsamic and rosemary. Yum!
This steak looks SO INCREDIBLE! So savory and rich! Definitely going on my list!
That looks scrumptious. Love the glaze
Rosemary steak! I’m drooling. I’m always looking for new, creative ways to cook a steak. I love your little temperature/doneness guide. It can be hard to judge by the outside.
Bob and Ed- A lot of time and money goes into developing these recipes, writing the blog, taking the photos, making the video etc. Ads help me offset the costs. Sorry they bother you, but I do thank you for scrolling all the way to the bottom, viewing all the ads along the way. PS: The recipe is directly above the comment section, the many people that have tried this recipe have had no problem finding it.
Hi Dolita- You know, I’ve never tried this as a roast in the slow cooker. I don’t know that it is enough marinade for such a large amount of meat.Sorry I couldn’t be of more help!
There was a recipe? With all the ads and slow loading I never found it.
I was wondering if you ever tried this as a roast in a slow cooker or an oven and if so, which was more tender? I have 5.5 lbs roast and debating if I want to freeze half now or cook it and freeze for a quick meal?
too many ads and pop-ups on this page I almost could not find the recipe…
Ooo! I’m down for a little wait, and for standing in front of the grill for this! It looks fabulous!
This looks so perfect! Definitely adding this to our next grilling!
This needs to happen at my house very soon!!
I love the texture of this steak! Delicious dinner!
Looks great! Can’t wait to make it!
A recipe like this is exactly why I love grilling season! So. Much. Flavor!!
Only for he not you?????? Have to think about ma ma tooooooooo.
Looks great, love steak!!!
I definitely need to make this for my husband!
I’m going to try it this weekend. I found a nice family size flat iron steak for a little over $10, I also bought two Half pork loins for around the same price. Do you have any recipes for a pork loin? It’s over a foot long and weighs over 3 lbs.
Is possible take a marinate time in the hanova runer??
Yummy.
Wow Cindy! Thank you so much! I’m flattered that you chose to serve it for your Mom’s birthday! Happy Birthday to her!
Grilling in the snow?! Brave man! I am so happy to hear that it was worth it though. This is one of our favorites too!
Thanks, this was delicious. I used a flat iron steak that had actually been in my freezer for months as we were snowed in and not able to get to the store. Great ingredients for wonderful flavor and tender meat! My husband grilled on a cold , snowy night and he said it was worth it.
Holy GOD! That is some fantastic steak! I’ve made it several times and now I’m making it for my mother’s 83rd birthday tonight. I know it’ll be a hit.
OMG. That is genius!
I added quartered baby bella mushrooms to the sauce.
Mercy…….and merci!
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[…] Grilled Balsamic And Rosemary Flat Iron Steak […]
[…] Grilled Balsamic & Rosemary Iron Steak […]
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OMG delicious and I used my cast iron skillet to cook it.
Sure! I wouldn’t marinate it more than 24 hours though.
Can this marinate more than 8 hours to overnight? It’ll help me determine when I can prep this ahead of time
Grill is out of propane but it’s 8 degrees out anyway. I bought a 12″ Lodge cast Iron skillet at a yard sale this summer for $1 and have yet to try it.
Today I picked up my first flat iron steak. Thanks so much for the fab sounding recipe and the link to the tutorial !!
You could use beef stock as a substitute.
Is there anyway we can skip wine. Can’t use wine :(
You’re welcome! So happy to hear you enjoyed this!
I was looking for an easy but tasty recipe for flat iron and I must say that this is soooo delicious! I roasted some zucchinis, tomatoes and carrots drizzled with olive oil salt and pepper and it was a very delicious meal and very easy to make.Thanks for the recipe it’s a keeper.
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I think since you’ll have the grill going some grilled asparagus and roasted potatoes would be great with this.
What side and vegetable dishes would you recommend?
[…] Grilled Balsamic and Rosemary Flat Iron Steak** […]
Sure! If you have a cast iron skillet you can certainly make this inside using your stove and oven. Check out this post on Wanna Be A Country Cleaver she has a great tutorial http://www.countrycleaver.com/2013/07/grill-a-steak-without-a-grill.html. Hope this helps! :)
What if I dont have a grill? Is here any way around that? Maybe another way of cooking the meat? I would love to make this for Easter dinner.
I like to use Chianti. I hope you enjoy this dish, it’s one of our favorites!
Looks great! Can’t wait to make this dish this weekend. Any specific dry red wine you prefer??
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Wonderful to hear. Thank you!
This was amazing!! My husband loved it!
[…] | Grilled Balsamic and Rosemary Flat Iron Steak by Life’s […]
Dan- If I was using flank steak I would make sure to do it overnight and not just the 8 hours. Other than that I think it would be a great cut to use. :)
Your flat iron steak looks great! Would you make any changes for a flank steak? Longer marinade time, perhaps?
Oh, this is so easy and most of all, so delicious. My family loves it, wants it again.
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I definitely agree – I hardly ever order steak when we eat out because we make it so good at home! P.S. – I have some flank steak marinating in this marinade as we speak – gonna be a great dinner tonight! Thanks for the inspiration =)
Gorgeous steak :)
Oh my god… this steak… it has me wild over here!!! Must have it.
This looks SO good! Next time I’m just going to skip the steak house and go to YOUR house.