Grilled Flat Iron Steak

Sliced Flat Iron Steak served with white sauce

Juicy and flavorful, this grilled flat iron might just be my favorite kind of steak. It’s a breeze to make and it’s just so tender! Plus, it pairs amazingly with just about any sides or sauces you care to indulge in.

4.91 from 11 votes

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Course: Dinner

Cuisine: American

Keyword: flank steak, Grilled Flat Iron Steak

Prep Time: 35

Cook Time: 15

Total Time: 50

Servings:

Calories: 339kcal

Author: Imma

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, and pepper flakes (optional). 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.

Nutrition