Best 4 Flat Iron Roast Recipes

Indulge in the delectable Flat Iron Roast, a flavorful and tender cut of beef that promises a satisfying culinary experience. Perfectly suited for roasting, this budget-friendly gem delivers maximum taste without breaking the bank. With its inherent marbling, the Flat Iron Roast guarantees a juicy and succulent result. This article presents a diverse range of recipes, each offering unique flavors and cooking techniques to tantalize your taste buds. From the classic Roasted Flat Iron Roast with Herbs, exuding a delightful aroma, to the savory Flat Iron Roast with Red Wine Sauce, boasting a rich and robust flavor profile, there's a recipe for every palate. Discover the tangy Flat Iron Roast with Chimichurri Sauce, where fresh herbs and spices dance on your tongue, or explore the smoky depths of the Flat Iron Roast with Coffee Rub, a delightful fusion of flavors. And for those seeking a culinary adventure, try the Flat Iron Roast with Asian Glaze, a harmonious blend of sweet, savory, and umami flavors.

Let's cook with our recipes!

PERFECT FLAT IRON STEAK

Perfect Flat Iron Steak image

This recipe was created from a combination of different recipes that I read when I was looking for the perfect iron steak. I combined, adjusted, and finally perfected it to my taste. I'm sure you will love it as well. After all it is perfection.

Provided by Cocina JNOTS

Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes

Time 2h28m

Yield 6

Number Of Ingredients 10

Ingredients

1 (2 pound) flat iron steak
2 ½ tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh parsley
¼ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh chives
¼ cup Cabernet Sauvignon
½ teaspoon salt
¾ teaspoon ground black pepper
¼ teaspoon dry mustard powder

Steps:

Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 0.8 g, Cholesterol 103.2 mg, Fat 23.1 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 7.5 g, Sodium 291.7 mg, Sugar 0.1 g

ROASTED GARLIC FLAT IRON STEAK

Roasted Garlic Flat Iron Steak image

These steaks, seasoned with a delicious hunk of garlic, are guaranteed to melt in your mouth and have the family begging for more.

Provided by angelak06

Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

15 cloves garlic
1 tablespoon olive oil
½ cup olive oil
4 (8 ounce) flat iron steaks
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Arrange garlic cloves on a baking sheet. Drizzle 1 tablespoon olive oil over garlic.
Bake garlic in preheated oven until golden brown, 15 to 20 minutes, stirring once to prevent burning. Remove from oven and allow to cool.
Place cooled garlic and 1/2 cup olive oil in a food processor; blend until mixture is a paste.
Season steaks with salt and pepper. Rub garlic paste on both sides of each steak.
Place a large skillet over medium heat. Cook the steaks until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C), about 5 minutes per side. Remove the whole pan from the heat and let stand until steaks reach an internal temperature of 145 degrees F (63 degrees C), or your desired degree of doneness.

Nutrition Facts : Calories 710.5 calories, Carbohydrate 3.7 g, Cholesterol 154.8 mg, Fat 56.5 g, Fiber 0.2 g, Protein 47.3 g, SaturatedFat 14.3 g, Sodium 148 mg, Sugar 0.1 g

POT ROAST

Pot Roast image

At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy's pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.

Provided by Brett Anderson

Categories dinner, roasts, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
3/4 cup tomato paste
2 bay leaves
3 sprigs rosemary
1 1/2 cups red wine, preferably cabernet
4 cups beef broth

Steps:

Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 22 grams, Carbohydrate 25 grams, Fat 40 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 1275 milligrams, Sugar 11 grams, TransFat 2 grams

FLAT IRON, GRILLED

Flat Iron, Grilled image

With flat iron steak you have all the tenderness of filet, but you must provide the flavor with marinades or rubs.

Provided by jamjar caterers

Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

4 (6 ounce) flat iron steaks
2 tablespoons olive oil
1 tablespoon ground black pepper
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dark brown sugar
2 teaspoons fresh lime juice

Steps:

Lay steaks out on a platter and allow to come to room temperature, about 30 minutes.
Preheat an outdoor grill for high heat and lightly oil grate.
Preheat oven to 400 degrees F (200 degrees C).
Whisk together the olive oil, pepper, salt, garlic powder, onion powder, cayenne pepper, brown sugar, and lemon juice in a small bowl. Evenly rub one side of each steak with the mixture.
Lay the steaks on the hot grill with the seasoned-side facing up for 2 minutes. Flip and sear the seasoned side about 2 minutes.
Transfer steaks to preheated oven; bake to desired doneness, seasoned-side up, 8 to 10 minutes for medium-well. Allow to rest 3 to 4 minutes before serving.

Nutrition Facts : Calories 393 calories, Carbohydrate 3.6 g, Cholesterol 116 mg, Fat 26.5 g, Fiber 0.7 g, Protein 35.3 g, SaturatedFat 8.5 g, Sodium 1070.8 mg, Sugar 1.6 g

Tips:

Choose the right cut of meat: Flat iron steaks are relatively thin and tender, making them ideal for quick cooking methods like pan-frying or grilling. If you're looking for a more budget-friendly option, chuck roast or flank steak can also be used.
Marinating the steak:Marinating the steak in a flavorful mixture of herbs, spices, and liquids helps to tenderize the meat and infuse it with flavor. Common marinating ingredients include olive oil, soy sauce, garlic, ginger, and herbs like rosemary or thyme. Allow the steak to marinate for at least 30 minutes, or up to overnight for deeper flavor.
Cooking the steak:When cooking the steak, aim for a medium-rare or medium doneness to preserve its tenderness. Overcooking can make the meat tough and dry. Use a meat thermometer to ensure that the internal temperature of the steak reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Resting the steak:Let the steak rest for a few minutes after cooking to allow the juices to redistribute throughout the meat. This will result in a more tender and flavorful steak.
Slicing the steak:Slice the steak against the grain to make it easier to chew. Look for the grain lines on the surface of the steak and cut perpendicular to them.

Conclusion:

Flat iron steak is a versatile and flavorful cut of beef that can be prepared in a variety of ways. Whether you choose to pan-fry, grill, or roast the steak, marinating it beforehand and cooking it to the proper doneness will ensure a tender and delicious meal. Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad, for a complete and satisfying dish.