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.
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.
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:
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.
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.
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.
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.
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.
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.
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.
Nutrition facts not guaranteed.
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