2 (1-pound) flat-iron steaks
3 tablespoons olive oil
1 tablespoon minced garlic
1/4 cup good-quality red wine
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1 teaspoon good-quality mustard
1 tablespoon chopped parsley
Salt and pepper
Coarsely ground finishing salt
Pat the steaks with paper towel and place in a zip-top bag.
In a small bowl, whisk together olive oil, garlic, wine, rosemary, thyme, mustard, parsley, salt and pepper. Pour marinade over the steak and allow to marinate in the refrigerator 2-3 hours, but no longer or meat will become mushy.
Heat a non-stick skillet on high heat and turn on stove exhaust fan. Remove the steaks from the marinade, shaking off excess and discarding the rest. Place the first steak in the skillet and allow to sear 3 to 4 minutes then use a pair of tongs to flip to the other side and continue to sear 3 to 4 minutes. Remove steak to a cutting board and allow to rest 5 minutes. Slice on the diagonal.
Repeat the process with the second steak.
This steak is best cooked rare to medium-rare. Place the rare pieces of meat back in a medium skillet and cook until desired doneness, but no more than medium rare!
Sprinkle steak with finishing salt, additional parsley, if desired, and pour the pan juices over all. Serve with your favorite salad.