Sherry Flat Iron Steak

By orchidgal

A sherry marinade adds flavor to flat iron stak.

Ingredients

• 1/2 cup extra-virgin olive oil
• 3 tablespoons sherry
• 3 tablespoons soy sauce
• 1 tablespoon fresh chives, minced
• 1 garlic clove, grated
• 1 tablespoon ground black pepper
• 1 tablespoon fresh parsely, chopped
• 1/2 teaspoon dried thyme
• 1/8 teaspoon dried rosemary, crushed
• 1 flat iron steak

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 1

Combine the olive oil, sherry, soy sauce, chives, garlic, pepper, parsley, thyme and rosemary in a large zip-top plastic bag. Whisk to incorporate.

Add the steak to the marinade and seal the bag, squeezing out as much air as possible. Place the bag in another container before storing in the refrigerator for at least one hour.

Remove steak from the marinade; discard the marinade. Allow the steak to come to room temperature before cooking.

Preheat a non-stick pan over medium high heat before adding one tablespoon of olive oil to the pan.

Cook the steak for about 6 to 7 minutes on each side, or until the outside is seared and the inside is still rare. An instant-read thermometer should read 140 degrees. If more doneness is desired, cook longer.

Take the meat off the heat and cover with aluminum foil and allow to rest for 10 to 15 minutes before carving.