Fire up the grill for flat iron steak! This thinner cut of beautifully marbled and beef-flavored steak, combined with a profoundly savory marinade, is the perfect choice for your summer grilling season.
Table of Contents
- Why you’ll love this flat iron steak recipe
- What is flat iron steak?
- Ingredients needed
- How to cook flat iron steak on the grill
- Flat iron steak temperature guide
- What to serve with this dish
- Storage instructions
- Recommended tools to make this recipe
- Recipe tips and tricks
- More steak recipes
- Flat Iron Steak
- Frequently asked questions
Why you’ll love this flat iron steak recipe
- Incredible texture. Like bavette and skirt steak, flat iron steak is a relatively thin cut with naturally mouthwatering meaty flavors that only get better when the meat is marinated and seared to perfection on a hot grill.
- Easy to prep in advance. You can whisk the marinade together and marinate the meat during the morning of your next summer gathering. Once it’s time to party, just toss the steaks on the grill and enjoy! We often do this before a big gathering and it is such a time saver.
- Perfect for steak lovers. Steak lovers will swoon over this cut because it’s well-marbled with fat, is naturally tender, and has a mouthwatering beefy flavor.
- Versatile. Make the steak the star of the show for dinner or do as we do and slice it up to use in a quesadilla, grilled cheese, or even on a pizza (seriously!).
What is flat iron steak?
Flat iron steak, also known as top blade steak, butlers’ steak, and oyster blade steak, is a well-marbled, tender cut of beef that comes from the shoulder area of the cow. The name “flat iron” refers to its shape, which resembles an old-fashioned flat clothing iron.
Despite being a more affordable alternative to premium cuts, like ribeye and filet mignon, flat iron offers a similar taste and texture whether you sear it in a cast iron skillet, reverse-sear, or cook it on the grill.
Ingredients needed
This versatile steak uses a simple marinade, but my steak marinade (or chicken drumstick marinade) also works very well too. Feel free to change it up to suit what you have on hand.
- Flat iron steak. Look for steaks that are marbled with fat and have a consistent thickness. If you can find Wagyu flat iron, even better!
- Olive oil. This is the base of the marinade. It acts as a natural tenderizer for the meat and prevents it from sticking to the grill grates.
- Garlic cloves. Freshly minced to intensify the overall savory flavor profile of the beef.
- Smoked paprika. Adds a rich, distinctively smoky flavor.
- Salt and black pepper. To taste.
How to cook flat iron steak on the grill
- Make the marinade. Stir the olive oil, minced garlic, smoked paprika, pepper, and salt together in a small bowl.
- Marinate the steak. Place the steak in a shallow bowl or ziplock bag. Pour the marinade over top and massage it into the meat until fully coated. Set aside to marinate.
- Grill. Transfer the steak from the bowl with the marinade and onto a hot grill. Cook to medium-rare or your desired temperature.
- Rest, slice, and serve. Transfer the steak to a cutting board to rest for a few minutes. Afterward, slice it against the grain and serve.
Flat iron steak temperature guide
Use a meat thermometer and this guide to make sure your steak is cooked exactly how you like it. Flat iron steak is best when it’s cooked to medium-rare or medium:
- Rare – 125ºF
- Medium-rare – 135ºF
- Medium – 145ºF
- Medium-well – 155ºF
- Well-done – 165ºF
Keep in mind that the steak will continue to come up to temperature as it rests, so it’s best to remove it from the grill when it’s 5 degrees away from your desired doneness.
What to serve with this dish
Like hanger steak and arrachera, the flat iron is a fantastic steak to cut into strips for tacos and fajitas or to serve on top of a salad. It’s also great as a standalone protein drizzled with chimichurri sauce or a red wine reduction.
To complete the meal, pair it with any of these tasty sides:
- Air Fryer Asparagus
- Baked Sweet Potatoes
- Sauteed Mushrooms
- Air Fryer Broccoli
- Sauteed Spinach
- Keto Coleslaw
Storage instructions
To store: Keep the leftovers in an airtight container in the refrigerator for 3 to 4 days.
To reheat: Reheat the steak in a baking dish with a splash of beef broth in a 250ºF oven until the internal temperature reaches 110ºF.
Recommended tools to make this recipe
- Shallow bowl or large ziplock bag. To marinate the beef.
- Grill or grill pan. To sear the steak.
- Tongs. To flip the steaks on the grill.
- Meat thermometer. To ensure the steaks are cooked to your desired temperature.
- Chef’s knife. To slice the cooked steak after resting.
Recipe tips and tricks
- You can marinate flat iron steak for a minimum of 30 minutes or up to 8 hours. Place the meat and marinade in the fridge if you’re letting it marinate for longer than 30 minutes.
- Bring to room temperature. Place the steak on the counter for 20 to 30 minutes before grilling so it cooks more evenly.
- Always preheat the grill. Make sure the grill reaches between 450°F and 500°F so the steak sizzles as soon it hits the grill grates. If you use a grill pan and cook this stovetop, I like to use the largest burner so the pan is well heated at all times.
- Let the steak rest for at least 5 minutes after grilling. This way, the natural juices can redistribute, making the meat extra juicy and flavorful.
- Slice against the grain. Slicing the steak against the grain is critical to shortening the meat fibers and giving you more tender slices. It’s also great if you are using it in other dishes like a steak salad.
More steak recipes
Flat Iron Steak
Ingredients
Instructions
- In a small bowl, combine the olive oil, smoked paprika, black pepper, salt, and minced garlic. Mix well to create a marinade.
- Place the flat iron steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, making sure it is evenly coated. Let the steak marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours.
- Preheat your grill or grill pan to medium-high heat.
- Place the steak on the preheated grill. Cook for about 4-5 minutes per side for medium-rare doneness, or adjust the cooking time to your preferred level of doneness.
- Remove the steak from the grill and transfer it to a cutting board. Let the steak rest for 5 minutes before slicing against the grain.
Notes
Nutrition
Frequently asked questions
Many major grocery stores carry flat iron steak, but you can also find it at local butcher shops, specialty meat markets, and online.
The best way to cook a flat iron steak is over high heat. You can cook it on the grill, under a broiler, or sear it in a skillet to achieve a beautifully seared exterior and a juicy, tender interior.
While similar, flat iron and flank steak are cut from different parts of the cow. The flat iron steak comes from the shoulder blade and is known for its marbling and tenderness. Flank steak is cut from the abdominal muscles and is known for its bold, beefy flavor and lean texture.
If you can’t find flat iron steak, a few cuts offer similar taste and tenderness when grilled over high heat, such as chuck eye, skirt, flank, strip, or sirloin.
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