Alternatively use a food-safe plastic bag that you can reseal. Put the steaks into the dish and cover tightly.
Slice two cloves of garlic and add them.Take three large sprigs of fresh rosemary and bruise with the back of a knife and add to the dish.Add extra virgin olive oil, in the same quantities so that you now have enough liquid to cover your steaks.Pour enough pineapple juice to half cover your steaks into a glass dish (don’t use metal ones as they may react with the acids in the pineapple juice).To Create a Perfect Marinade For Flat Iron Steak You Need Start your marinade with a combination of oil and acid.Īcids such as fruit juices or wine vinegars begin the important process of breaking down the fiber of the flat iron steak whilst oils, such as olive oil, will help flavor permeate into the meat.įlavor can be provided from your own choice of herbs and spices.
You’ll need one that adds flavor but also helps to tenderize the meat.įlat iron steaks have a regular shape because they are cut with the grain of the muscle and this is why a marinade is a good idea. US-born Grass-Fed Flat Iron Steak That I recommend (click to learn more)Īll good flat iron steak recipes in oven start with an excellent marinade. What follows are some simple techniques that help learn the basics of how to bake flat iron steak in an oven.īefore we begin…I wanted to share these 3 secrets behind every perfect steak – get them.Įven if you a get a top quality grass-fed flat iron steak ( I recommend this one), you MUST use a marinade with this cut because, yeah…it’s pretty tough. It can be cooked using a variety of techniques and one of the more unusual ones is to cook it in the oven, without using the broiler. Nevertheless, it is prized for its deep flavor and with careful preparation and cooking makes a delicious meal. It means that it is less tender than steak cuts from the loin part of the animal, so we’ll need to look after that. Today I show the best way of cooking flat iron steak in oven.įlat iron steak, sometimes sold as butler’s steak, is a cut that comes from the shoulder of a beef cow and is cut with the grain of the muscle.
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