Grilled Flat Iron Steak Recipe
Grilled Flat Iron Steak – Juicy and flavorful, this grilled flat iron just might be my favorite kind of steak. It’s a breeze to make, and it’s so tender! Plus, it pairs amazingly with just about any side or sauce you care to indulge in. 🤤
I am a big-time steak lover. 😜 So when I say this is one of my favorite steaks, that’s saying something! Honestly, this cut of meat is a real treat, especially when it has sizzled on the grill.
It’s also versatile! You can use it to top a salad or serve it with creamy mashed potatoes and grilled veggies. You could pile the slices on a baguette for a delicious steak sandwich. The point is this steak plays well with other foods, which makes your serving options practically endless.
Grilled Flat Iron Steak−Made for Sauces
Besides pairing well with other foods, this steak tastes amazing dipped in or drizzled with all kinds of sauces. I’ve suggested peppercorn sauce, but really there are loads of sauces that work.
How about a fresh and herby chimichurri? Or a tangy horseradish sauce? A classy Bordelaise sauce? Yep, all of the above and many more can elevate a grilled flat iron steak to new heights. So get creative! Choose a sauce you love and get to dipping. 😋
Recipe Ingredients
- Flat Iron Steak – Try to get a fresh cut from your local butcher. Aim for steaks that are about 1½ inches thick for best results.
- Marinade Ingredients – We’re getting herby with this marinade! 🌿 You’ll need minced garlic, fresh rosemary and thyme, paprika, balsamic vinegar, soy sauce, and some pepper flakes for a little extra kick. Kosher salt and black pepper to taste, and you’ve got a simple yet delightful marinade.
How to Make Grilled Flat Iron Steak
Marinate the Steaks
- Preheat your grill to 450°F (232°C).
- Prepare Marinade – Combine garlic, rosemary, thyme, soy sauce, balsamic vinegar, pepper flakes (optional), and paprika in a medium bowl. Mix until well combined. (Photos 1-2)
- Marinate – Coat the steak with the marinade and let it rest at room temperature for 30 minutes to absorb the flavors. Or marinate it in the refrigerator for up to 24 hours if desired. (Photos 3-4)
Grill the Steaks
- Sear – Lightly brush the grill grates with oil and place the marinated flat iron steaks directly on the grill grates. Close the lid and let them sear for 2-3 minutes per side to create a caramelized crust and enhance flavor. (Photo 5-6)
- Adjust Heat – Reduce the grill’s temperature to 375°F (190°C) for even cooking. An instant-read thermometer makes monitoring the steak’s internal temperature a breeze. Insert it into the thickest part, avoiding contact with any bone.
- Flip the steak halfway through.
- Grill – Slap your flat iron steaks on the grill until they reach the desired level of doneness:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-well: 155°F (68°C)
- Well-done: 160°F (71°C)
- Remove – Once the steaks have made it to the right internal temperature, remove them from the grill. Then place them on a cutting board. (Photo 7)
- Rest – Loosely tent them with aluminum foil and let them rest for 5-10 minutes. That allows the meat’s juices to redistribute throughout, ensuring a tender and succulent bite. (Photo 8)
- Serve as is or with peppercorn sauce and desired side dish. Enjoy!
Recipe Variations
- Pan sear it! If you don’t have a grill or the weather is a problem, you can totally cook your flat iron steak on the stove. Sear them on high heat for a couple of minutes on each side, then lower the heat to medium-high to finish cooking. Monitor the internal temperature like you would on the grill to determine when they are done.
- Customize your seasonings. As always, adjust herbs and spices to suit your taste buds. For example, add a touch of cumin or oregano for a different twist.
- Cowboy butter. Smother your steak in some cowboy butter. Mix fresh herbs, lemon juice, your favorite seasonings, and a dash of Dijon with a softened stick of butter. Shape it into a log and harden it back up in the fridge. Top your freshly grilled flat iron steaks with a slice. 🤩
- Saucy steak! What about a cheesy, parmesan-loaded garlic and mushroom sauce? Or you could mix olive oil, crushed garlic, and Italian herbs for a delicious baste.
Tips and Tricks
- Choose a high-quality flat iron steak for the best results. Look for well-marbled fresh cuts for the juiciest, most tender meat.
- Try not to move the steak around too much while it’s searing. You want a good sear on both sides for a more flavorful steak.
- Slice against the grain of the meat when you serve it for a more tender bite.
Make-Ahead Instructions
Like most meat, this flat iron steak tastes best fresh off the grill. That said, you can certainly marinate it up to 24 hours ahead to save some time on grill day.
Also, if you want to use cut-up flat iron steak for a steak salad, you can grill this a day or two ahead and then serve the cut-up steak chilled on top of your salad.
Serving and Storage Instructions
Serve grilled flat iron steak sliced and hot after it’s had a few minutes to rest. In case you have leftovers, they store well in an airtight container in the fridge for 3-5 days. To reheat grilled flat iron steak, pop it in a pan on your stovetop and set it to low heat until it’s heated through.
FAQs
Absolutely! Many people say the only cut of meat more tender than the flat iron is a filet mignon. You still want to look for good marbling, though. The more marbling, the more tender your steak will be.
Sure! This marinade and cooking method works well on all kinds of steaks. Use it for New York strip, ribeye, Denver steak, or any other steak that tickles your fancy.
Nope. These steaks come from very different parts of the animal. Flat iron steaks come from the cow’s shoulder, and flank steaks come from the stomach area.
What Goes With Grilled Flat Iron Steak
So. Many. Sides. It’s hard to narrow down the suggestions, but here are a few of my family’s favorites: Try grilled flat iron steak with a side of grilled onions, smoked asparagus, and smoked baked potato. That’s a heavenly combo, believe me. 😇
Or if you’ve prepared an amazing dipping sauce, why not serve them with garlic mashed potatoes and grilled bread? Both go fabulously with sauce, too. 😍
More Sizzlin’ Steak Recipes to Try
Conclusion
Quick, easy, and flavor-packed, this steak recipe is one must-have for your grilling repertoire. Fire up your grill and give it a try! And when you do, let me know how it turned out in the comment section below. 🫶
Grilled Flat Iron Steak
Ingredients
- 2-2½ pounds (1k) flat iron steak (about 1½ inches thick)
- 1 tablespoon minced garlic
- 1 tablespoon fresh rosemary
- 1 teaspoon fresh thyme
- 1-2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- ¼-½ teaspoon pepper flakes
- Salt and pepper, to taste
- Extra virgin olive oil as needed
Instructions
- Preheat your grill to 450°F (232°C).
- In a medium bowl, combine garlic, rosemary, thyme, soy sauce, balsamic vinegar, pepper flakes (optional), and paprika. Mix until well combined.
- Coat the steak with the marinade and let it rest at room temperature for 30 minutes to absorb the flavors. Alternatively, marinate in the refrigerator for up to 24 hours if desired.
- Lightly brush the grill grates with oil and place the marinated flat iron steaks directly on the grill grates. Close the lid and let them sear for 2-3 minutes per side to create a caramelized crust and enhance flavor.
- Reduce the grill’s temperature to 375°F (190°C) for even cooking. Use a meat thermometer to monitor the internal temperature of the steak, inserted into the thickest part, avoiding contact with any bone.
- Grill the steaks until they reach your desired level of doneness. Rare: 125°F (52°C), Medium-rare: 135°F (57°C), Medium: 145°F (63°C), Medium-well: 155°F (68°C), Well-done: 160°F (71°C)
- Once the steaks have reached the desired internal temperature, remove them from the grill and place them on a cutting board.
- Loosely tent them with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and succulent bite.
- Serve as is or with peppercorn sauce and desired side dish. Enjoy!
Notes
- Choose a high-quality flat iron steak for the best results. Look for fresh cuts that are well-marbled for the juiciest, most tender meat.
- Try not to move the steak around too much while it’s searing. You want to get a good sear on both sides for a more flavorful steak.
- Slice against the grain of the meat when you serve it for a more tender bite.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
