Garlic & Rosemary Flat Iron Steak with Balsamic Wine Reduction
4 garlic cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 cup dry red wine
1 1/2 tbsp rosemary, finely cut
3/4 tsp sea salt
1/2 tsp freshly ground black pepper
1 kg wagyu flat iron steak
Mix together garlic, extra virgin olive oil, balsamic, half of red wine, half of rosemary, salt and pepper in a bowl.
Place flat iron steak in a tray or resealable plastic bag. Pour marinade over the top. Coat steak in marinade. Refrigerate for 8 hours or overnight, turning over halfway through.
Preheat grill. Cook steak 3 – 4 minutes per-side for medium rare, longer for more cooked. Remove from grill and let rest for 10 minutes.
Pour marinade and remaining wine into pan over medium heat. Bring to a boil then simmer until it reduces by half, 5 – 10 minutes. Stir in remaining rosemary and season. Remove from heat.
Slice steak against the grain into 1.5-2 cm inch slices. Spoon sauce over the top and serve.