Grilled Rosemary Balsamic Flat Iron Steak

Grilled Rosemary Balsamic Flat Iron Steak is the perfect, easy summer meal! Grilled flat iron steak topped with a balsamic, red wine, rosemary and garlic reduction. 

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.

 

Grilled Rosemary and Balsamic Steak is perfect for summer! Grilled flat iron steak topped with a balsamic, red wine, rosemary and garlic reduction.

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 steak is better at home.

Grilled Rosemary and Balsamic Steak is the perfect, easy summer meal! Grilled flat iron steak topped with a balsamic, red wine, rosemary and garlic reduction.

 

Sure, it takes a little bit of planning because it has to sit in the marinade for a good 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.

Flat Iron Steak Recipe

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 simple roasted red potatoes.

Grilled Rosemary and Balsamic Steak is perfect for summer! Grilled flat iron steak topped with a balsamic, red wine, rosemary and garlic reduction.

Flat Iron Steak is pretty much my favorite. Here are some other flat iron steak recipes:

 

This post was originally written in 2013 and updated with new photos 2018.

Grilled Rosemary and Balsamic Steak is the perfect, easy summer meal! Grilled flat iron steak topped with a balsamic, red wine, rosemary and garlic reduction.

Grilled Rosemary Balsamic Flat Iron Steak Recipe

Serves 6 Prep Time: Cook Time:
5(9)

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

1

In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.

2

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.

3

When you're ready to cook, preheat your grill to medium-high heat.

4

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

5

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.

6

After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.

Notes

Nutrition facts not guaranteed.

Nutrition information

Calories: 766 , Total Fat: 51.9g , Saturated Fat: 16.3g , Cholesterol: 250mg , Sodium: 577mg , Carbohydrates: 2.4g , Fiber: 0.6g , Sugar: 0.2g , Protein: 70.3g

Leave a Comment

  • Reply
    Dolita
    August 16, 2018 at 9:34 am

    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?

    • Reply
      Deseree
      August 16, 2018 at 8:57 pm

      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!

  • Reply
    bob
    June 20, 2018 at 6:59 pm

    too many ads and pop-ups on this page I almost could not find the recipe…

    • Reply
      Ed Prybylski
      August 16, 2018 at 3:13 pm

      There was a recipe? With all the ads and slow loading I never found it.

      • Reply
        Deseree
        August 16, 2018 at 9:05 pm

        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.

  • Reply
    Patricia @ Grab a Plate
    May 29, 2018 at 11:47 am

    Ooo! I’m down for a little wait, and for standing in front of the grill for this! It looks fabulous!

  • Reply
    Sandra | A Dash of Sanity
    May 25, 2018 at 9:40 am

    This looks so perfect! Definitely adding this to our next grilling!

  • Reply
    Erin | Dinners,Dishes and Dessert
    May 23, 2018 at 10:03 pm

    This needs to happen at my house very soon!!

  • Reply
    Catalina
    May 23, 2018 at 1:50 pm

    I love the texture of this steak! Delicious dinner!

  • Reply
    Dee
    May 22, 2018 at 8:52 pm

    Looks great! Can’t wait to make it!

  • Reply
    Dorothy at Shockingly Delicious
    May 22, 2018 at 6:20 pm

    A recipe like this is exactly why I love grilling season! So. Much. Flavor!!

  • Reply
    Marie Czarnecki
    May 22, 2018 at 9:39 am

    Looks great, love steak!!!

  • Reply
    Nutmeg Nanny
    May 22, 2018 at 9:25 am

    I definitely need to make this for my husband!

    • Reply
      Marie Czarnecki
      May 22, 2018 at 9:40 am

      Only for he not you?????? Have to think about ma ma tooooooooo.

  • Reply
    Tracy Campbell
    May 10, 2018 at 6:49 am

    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.

  • Reply
    Luis Tabares
    February 12, 2018 at 3:41 pm

    Is possible take a marinate time in the hanova runer??

  • Reply
    John
    January 18, 2018 at 3:00 pm

    Yummy.

  • Reply
    patti g
    January 13, 2018 at 6:33 pm

    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.

    • Reply
      Deseree
      January 13, 2018 at 9:32 pm

      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!

  • Reply
    Cindy S
    December 9, 2017 at 9:31 am

    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.

    • Reply
      Deseree
      January 13, 2018 at 9:33 pm

      Wow Cindy! Thank you so much! I’m flattered that you chose to serve it for your Mom’s birthday! Happy Birthday to her!

  • Reply
    Karen Beth
    December 1, 2017 at 2:50 pm

    I added quartered baby bella mushrooms to the sauce.
    Mercy…….and merci!

    • Reply
      Deseree
      December 2, 2017 at 9:57 am

      OMG. That is genius!

  • Reply
    cheri
    February 17, 2015 at 6:45 pm

    OMG delicious and I used my cast iron skillet to cook it.

  • Reply
    cheri
    February 15, 2015 at 8:51 am

    Can this marinate more than 8 hours to overnight? It’ll help me determine when I can prep this ahead of time

    • Reply
      Deseree
      February 15, 2015 at 9:02 am

      Sure! I wouldn’t marinate it more than 24 hours though.

  • Reply
    sofie
    August 3, 2014 at 10:14 am

    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.

    • Reply
      Deseree
      August 6, 2014 at 7:27 am

      You’re welcome! So happy to hear you enjoyed this!

  • Reply
    Gretchen White
    May 16, 2014 at 10:00 pm

    What side and vegetable dishes would you recommend?

    • Reply
      Deseree
      May 17, 2014 at 4:12 pm

      I think since you’ll have the grill going some grilled asparagus and roasted potatoes would be great with this.

  • Reply
    Megan
    April 10, 2014 at 9:35 am

    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.

    • Reply
      Deseree
      April 10, 2014 at 10:41 am

      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! :)

      • Reply
        embee
        January 15, 2015 at 9:50 am

        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 !!

  • Reply
    Vanessa
    April 8, 2014 at 6:16 am

    Looks great! Can’t wait to make this dish this weekend. Any specific dry red wine you prefer??

    • Reply
      Deseree
      April 8, 2014 at 8:14 am

      I like to use Chianti. I hope you enjoy this dish, it’s one of our favorites!

      • Reply
        tazein
        November 10, 2014 at 2:44 pm

        Is there anyway we can skip wine. Can’t use wine :(

        • Reply
          Deseree
          November 11, 2014 at 12:05 am

          You could use beef stock as a substitute.

  • Reply
    Rachel
    February 24, 2014 at 7:53 pm

    This was amazing!! My husband loved it!

    • Reply
      Deseree
      February 24, 2014 at 11:09 pm

      Wonderful to hear. Thank you!

  • Reply
    Deseree
    August 29, 2013 at 12:42 pm

    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. :)

  • Reply
    Dan K
    August 29, 2013 at 6:35 am

    Your flat iron steak looks great! Would you make any changes for a flank steak? Longer marinade time, perhaps?

  • Reply
    Laura
    July 31, 2013 at 7:48 pm

    Oh, this is so easy and most of all, so delicious. My family loves it, wants it again.

  • Reply
    Peggy
    July 26, 2013 at 1:33 pm

    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 =)

  • Reply
    Aimee @ ShugarySweets
    July 25, 2013 at 8:42 pm

    Gorgeous steak :)

  • Reply
    Ashley - Baker by Nature
    July 25, 2013 at 8:59 am

    Oh my god… this steak… it has me wild over here!!! Must have it.

  • Reply
    Jackie {Domestic Fits}
    July 24, 2013 at 9:24 am

    This looks SO good! Next time I’m just going to skip the steak house and go to YOUR house.