Flat Iron Steak with Red Wine Sauce

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however, the redwine sauce can be a little sour..

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I had never tried Flat Iron Steak before, so I was a little nervous. We grill steaks every weekend and it can get expensive. When I saw these on sale, I grabbed them up and searched the net for an easy recipe. I followed the recipe exactly and it was amazing! Thank you, Giada, for making me look like a Gourmet Chef in my husband's eyes. He travels a lot for business and has ate in many steak houses across the country and he gave this recipe a huge thumbs-up!

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I have to agree with Angi... I followed the recipe exactly and it was very bland. No one would use the Red Wine Sauce. I will not be making this recipe again.

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My family loves this recipe. It is easy and full of flavor. One of our favorites to make when we have company.

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This sauce was so good, I am going to make it all the time. I followed the recipe but I added about 2 tsp of sugar, onion powder, adobo, and a dash of worchestire and gravy master. I also reduced the sauce for 20 minutes instead of ten and it became so thick and rich. This sauce could turn any cut of steak taste like a 5 star dining experience!

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I didn't find this difficult to make, but we found the end result quite bland. The steak was tender but lacked flavor, even though I seasoned it properly, brought it to room temperature before cooking, let it rest 10 min., and cut it thinly against the grain.
The sauce, reduced to half and the recipe followed to the letter, also lacked any depth of flavor. I used a good red from Tuscany. Won't be making again.

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This recipe gave us a delicious flavored steak. I used a Flat Iron Steak and only cooked it the specified time. I decided to keep the onions in the wine mixture instead of discarding them (what a waste to throw them out, right! and it really added texture and flavor to the sauce. The only problem was the amount of sauce there was in comparison to the amount of steak. Great recipe though!

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I used olive oil for the sauteing of onions and then 3 tbs instead of 4 tbs and the sauce tasted good. But it was a lot of time for something that could have been a jazzed up A1. Also, first time using flank steak and I had to almost double the cook time (I like it med rare. A little chewy for me. Next time I will use NY Strip. Thank Giada!

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I've made this sauce several times now and used a few different types of steak. It has such a rich flavor, and really impresses guests! I like to reduce it a bit longer than suggested and let it sit for a few minutes before serving it...for a slightly thicker texture.

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Never cooked this cut of steak before and it turned out awesome! I needed to let it cook a little longer due to the thickness of the steak I had, but otherwise it was perfect. The sauce was so good. I took the advice of others here and used a very good red wine. It is the main part of the sauce so you want a good drinking wine.I will definitely be making this one again. Thanks, Giada!