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Flat Iron Steak with Red Wine Sauce Recipe

Flat Iron Steak with Red Wine Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (144)

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Average Rating:

Total Reviews: 144

Showing 101-110 of 144

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  • on January 26, 2006

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    This is a fantastic recipe all around. I've made this wine sauce 4 times now, in the past 2 weeks! It's so good I make it just to dip my bread into because it's so flavorful. It can easily overpower the meat, so keep that in mind (buy cheap meat or just a loaf of bread. It's also tremendously easy to make, fast, makes great leftovers, and it's cheap because you can find a great bottle of wine (like Banrock Station or the Little Penguin Merlots for under $5. Make this sauce, you will love it!

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  • on January 25, 2006

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    Didn't feel that this sauce was anything special. With so much out there, probably won't make this one again.

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  • on January 23, 2006

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    great flavor, easy to make, love it!

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  • on January 20, 2006

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    Not only is it somewhat time consuming to prepare the wine sauce, it takes a ton of wine to make it. The sauce has very little flavor and is not worth the wine or effort.

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  • on January 18, 2006

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    This recipe was absolutely wonderfull! My husband and I both loved it. We used sirloin steak instead and it was still amazing. I will DEFINATELY have this again.

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  • on January 16, 2006

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    Simply a terrific way to serve up flavor with economical flat steak.

    Easy, appealing and fu to cook!

    GREAT flavor...try it with a filet!

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  • on December 27, 2005

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    Tried this recipe when I was having company for dinner and wanted to have a sauce on the side for filet mignon steaks. Everyone loved it including the fussy eaters who usually only eat steaks plain.

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  • on November 08, 2005

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    My husband wasn't crazy about this dish and I think I messed up on some of the quantities. I will try it again.

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  • on October 24, 2005

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    This is a great recipe. I haven't been able to find flat iron steak so I've used tri-tip and it's wonderful. I only make 1/2 the sauce recipe and there's always plenty left over.

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  • on October 02, 2005

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    Delicious!

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