The seasoning adds zesty flavors to this flat iron steak, and Tassel Ridge Iowa Sabrevois, a dry red with bold aromas of spices on the nose followed by blackberry and plum notes with hints of baking spice, on the palate, is a perfect pairing for those zesty flavors.
Tassel Ridge® Zesty Flat Iron Steak
- 2 Tbsp brown sugar
- 2 tsp ground coriander
- 1½ tsp onion powder
- 1½ tsp garlic powder
- 1 Tbsp chili powder
- 1½ Tbsp thyme
- 1 tsp salt
- 1 2-lb flat iron steak
- 1 Tbsp cooking oil
Combine sugar, coriander, onion powder, garlic powder, chili powder, thyme, and salt in small bowl. Score both sides of steak (make small, random surface cuts). Sprinkle both sides with seasoning mixture. Rub into steak. Wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or overnight. Heat grill to medium-high. Brush grill with oil. Grill steak 3 to 4 minutes on each side, or to desired doneness (internal temperature should reach 145°F). Slice. Serves 4.
Wine Recommendation—Tassel Ridge Iowa Sabrevois
Iowa Sabrevois is a dry red with bold aromas of spices and leather on the nose followed by blackberry and plum notes with hints of baking spice, smoke, and licorice on the palate. Made from Sabrevois grapes grown in our Iowa vineyards, Iowa Sabrevois pairs well with grilled meat. Serve at room temperature.