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Grilled Flat-Iron Steak with Red Wine Mushrooms
Two flat-iron steaks — about 2½ pounds total — go directly over high heat while a pound of quartered baby portobellos cook down in a separate pan with red onion, crushed garlic, and dried thyme. Half a cup of red wine deglazes the mushroom pan and reduces into a glossy, concentrated sauce that spoons over the sliced beef. The whole dinner comes together in 40 minutes for 4 people. Flat iron is a cut that stays tender even at higher internal temperatures, making it forgiving on the grill.
Equipment
- Grill
- Skillet
Ingredients
- 2 flat-iron steaks, about 2½ pounds total
- 1 pound baby portobellos, quartered
- ½ medium red onion, finely chopped
- 3 cloves garlic, crushed
- ½ teaspoon salt
- ¼ teaspoon finely ground black pepper
- ¼ teaspoon dried thyme leaves
- ½ cup red wine (you should be drinking the rest of the bottle)
Instructions
- 1Cut the steaks in half and refrigerate them until ready to cook. Heat a large skillet over medium-high heat.
- 2Add the quartered baby portobellos, chopped red onion, and crushed garlic to the skillet. Cook for about 8 minutes, stirring frequently, until the onion softens. Stir in the salt, black pepper, and dried thyme.
- 3Pour the red wine into the skillet and stir to combine. Cook for 6 to 7 minutes until the mushrooms are tender and most of the liquid has evaporated. Add a splash more wine if the pan becomes too dry.
- 4Reduce the heat to keep the mushrooms warm. Prepare a grill for direct high-heat cooking. Place the steaks on the hot grate and cook for 4 minutes.
- 5Flip the steaks and grill for another 3 to 4 minutes for a medium-rare finish. Transfer the meat to a platter and let it rest for 3 minutes. The juices need time to redistribute for a juicier slice.
- 6Spoon the warm red wine mushrooms directly over the rested steaks just before eating.
Notes
- Pairing: Serve this steak and mushroom dish alongside roasted new potatoes or a crisp green salad.
- Storage: Keep leftover steak and mushrooms in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over medium-low heat to avoid overcooking the beef.
Recipe Details
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