Grilled Flat Iron Steak with Balsamic Rosemary Slather and Mushroom Orzo

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Beef Flat Iron Steaks

Try to overlook the bad photo and just consider the delicious-ness of the BEEF experience. Oooh- mah- mee!

You. Just. Gotta. Try. This!  Oh my goodness! This recipe is cause for celebration, so it’s perfect for Beef Month – I was thrilled with how darn delicious it is. I adore rosemary paired with the flavors of a good balsamic vinegar, don’t you? And Flat Iron is THE steak for my hungry men – super beefy, economical, and it grills up just grand.  


Arturo and Wrenn Pacheco

Meet Dr. and Mrs. Arturo and Wrenn Pacheco, our May guests on Chef Alli’s Farm Fresh Kitchen. Arturo operates Pacheco Cattle Services, providing nutrition and management consulting to beef producers. Dr. Pacheco received his PhD in Ruminant Nutrition from Kansas State University. (And, yes, their adorable son, Leo, is in the back seat! Sorry you can’t see him in this shot.)  Wrenn told me that Arturo is the cook in their family and he let me know that fresh pasta is one of his specialties.  Do you think that’s code for “Alli, please come over for dinner soon.” ??  Yes, I thought so, too!

Grilled Flat Iron Steak with Balsamic Rosemary Slather

1/4 cup good balsamic vinegar
1/2 cup red wine, divided use
1/4 cup good olive oil
5-6 cloves garlic, smashed to smithereens
1 large sprig rosemary, chopped
Kosher salt and freshly ground black pepper, to taste
2 Flat Iron Steaks (1 1/2 – 2 lbs., approx)

In a gallon bag or the bowl of your VacuVin Instant Marinator, create marinade by combining vinegar, 1/4 cup red wine, olive oil, garlic, rosemary, salt and pepper; add steaks tomarinade.

If using a gallon bag, place into the fridge to allow steaks to marinate for 8-10 hours.  If using an instant marinator, use pump to create a vacuum and allow steaks to marinate for 20-30 minutes.

Remove steaks from marinade (if steaks are chilled from fridge, let rest at room temperature for a few minutes) and pat dry with paper towels, reserving marinade.

Grill steaks over medium high heat on each side until nicely marked; reduce heat to medium and continue to grill until steaks measure 140 degrees F at center when temped with an instant read thermometer.  Remove from heat source and cover with foil; let steaks rest here for 5-10 minutes to allow them to rise in temperature to 145 degrees (medium rare) at center.

Meanwhile, place marinade into a small saucepan; add remaining wine and bring to a nice simmer, cooking marinade for at least one full minute, or a bit longer until marinade is just slightly reduced to a nice sauce; keep warm.

Place steaks onto a cutting board and slice ACROSS THE GRAIN, (and on the bias, if possible), into nice, thin, heavenly slices. Slather slices with reserved warm sauce and serve at once.

Mushroom Orzo

1-2 Tbs. olive oil
1 onion, diced
½ lb. sliced baby Portobello mushrooms (or substitute button mushrooms)
1 lb. orzo pasta
2 cups beef broth
16 oz.. jar Grandma Hoerner’s Mushroom Herb Sauce
1 lb. grilled beef steak, thinly sliced, across the grain, on the bias, warm
Kosher salt and freshly ground black pepper, to taste
1-2 Tbs. chopped flat leaf parsley
Grated Parmesan, for garnishing

Heat olive oil in a large skillet or sauté pan over medium high heat; when oil is hot, add onions and cook until softened and translucent.

Add mushrooms and orzo to the pan and cook for a few minutes, letting orzo brown, stirring often.  Add broth to pan and continue to cook for a few additional minutes, until the majority of the liquid has been absorbed.

Stir in Grandma Hoerner’s Mushroom Herb Sauce; bring ingredients to a simmer and cook until orzo is al dente.

Stir in cooked, sliced Flat Iron steak; season to taste with salt and pepper. Garnish with parsley and Parmesan and serve at once.

Now You’re Cookin’,
Chef Alli

Wrenn Pacheco with her son, Leo. Oh, and weatherman Collin Meyer....

Moms in agriculture play a very important role. Since the majority of household decisions are still made by Mom, where does she want to gather her information? From another Mom that she knows and trusts! This is why it’s important for Moms with a good knowledge of agriculture and farming to have ongoing conversations with our non-farm friends and acquaintances.


**This recipe was part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning with Chris Fisher in celebration of delicious Kansas Beef and National Beef Month, May 2015.  Special thanks to the ranchers and farmers of Kansas Farm Bureau for making this segment possible.

Pachecos with Chris Fisher

On the WIBW set with Chris Fisher and the Pachecos. Leo steals the show!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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[…] few years ago I had the Pachecos on WIBW to help me eat this yummy steak. That was back before Cowboy #2 was born! I am excited to welcome them back into Chef Alli’s […]

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