Flat Iron Steak Recipe

Get ready to fire up your grill and sink your teeth into a deliciously juicy and tender grilled flat iron steak! This recipe is perfect for any occasion, from a casual summer barbecue to a special dinner with family and friends.

Steak night is always a good night in our house. While we all love the classics of a perfectly reverse-seared ribeye, want to go big with a smoke tomahawk steak, or love the elegance of a grilled filet mignon, there’s still something to be said for a more affordable cut, like the flat iron steak.

In fact, this is one of my favorite cuts of beef because while it’s definitely less expensive, one steak can feed a few hungry individuals (we love adding it to this grilled steak salad), it’s the perfect type of steak for marinating, and it’s a simple hot and fast cook overall resulting in a restaurant-worthy steak at home.

What Is A Flat Iron Steak?

A flat iron steak is a cut of beef that comes from the shoulder area of the cow, specifically from the top blade muscle (and is sometimes called a top blade steak or top blade roast). It is a rectangular-shaped cut of meat with a rich, beefy flavor and a tender texture.

This is a popular cut among steak lovers because it has a good amount of marbling, which helps to keep the meat moist and tender during cooking. Additionally, it is versatile and can be made using a variety of cooking methods, including grilling, broiling, or searing in a cast-iron pan.

This cut of steak is also relatively affordable compared to other premium cuts of beef, making it a great choice for home cooks looking to enjoy a delicious steak without breaking the bank.

What Is Flat Iron Steak Similar To?

When purchasing this cut, the most common steak to compare it to would be flank steak or skirt steak based on the amount of fat and shape of the cut. Some people also compare flat iron steak to ribeye steak or New York strip steak in terms of its tenderness and beefy flavor. However, flat iron steak generally has less fat marbling than these other cuts, which can make it a slightly leaner and healthier option.

Supplies Needed:

• Paper Towel
• Knife and Cutting Board
• Small Bowl
• Whisk
• Plastic Bag or Container (for marinating)
• Tongs
• Meat Thermometer

How To Marinade A Flat Iron Steak:

For this recipe, I like to stick to my Montreal Steak Marinade recipe which uses a combination of extra virgin olive oil, soy sauce, Worcestershire sauce, and a variety of seasonings like salt, black pepper, fresh minced garlic, coriander, onion powder, paprika, and thyme.

Other marinades will work great here as long as there is a combination of fat and acidity. I also love making a red wine marinade or using balsamic vinegar and lemon juice with fresh herbs to add flavor.

1. Prepare your marinade of choice (like the Montreal steak marinade recipe) in a mixing bowl and set it aside.
2. Place the flat iron steak in a resealable bag or a shallow dish.
3. Pour the marinade over the steak, making sure it is evenly coated.
4. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours for maximum flavor.
5. Remove the steak from the marinade and discard the excess marinade to prepare it for grilling.

How To Grill Flat Iron Steak:

1. Preheat your grill to high heat (any gas grill or charcoal grill will work for this recipe).
2. Remove the flat iron steaks from the refrigerator and remove them from the marinade. Pat the steak as dry as possible with paper towels and let them sit at room temperature for about 15-20 minutes.
3. Lightly oil the outside of the steak with olive oil and then season the steaks generously on both sides with salt and black pepper.
4. Once the grill is at a temperature over 500 degrees F., place the steaks on the grill grates directly over the flame and cook for 2-3 minutes per side for rare to a medium-rare (120 F-135 F), or until they reach your desired level of doneness (see the full chart below).
5. Use tongs to flip the steak over halfway through the cooking time and use a meat thermometer to monitor the internal temperature.
6. Once the steaks are cooked to your liking, remove them from the grill and let them rest for a few minutes before slicing and serving.
7. Slice the steaks against the grain into thin slices and serve hot (I like to add a little grilled lemon juice over the top).

How Do I Know When My Flat Iron Steak Is Cooked?

The best way to know is to monitor the internal temperature at which you cook your steak to determine its level of doneness. This has a big impact on both the flavor and texture of the meat. Here are the temperatures you can aim for when cooking a steak:

• Rare: 120-130°F (49-54°C)
• Medium-rare: 130-135°F (54-57°C)
• Medium: 135-145°F (57-63°C)
• Medium-well: 145-155°F (63-68°C)
• Well done: 155°F and above (68°C and above)

It’s important to note that different cuts of steak may have different optimal temperatures for cooking, and personal preference may vary as well. Additionally, a steak’s internal temperature will continue to rise (carryover cooking) slightly as it rests, so it’s a good idea to remove the steak from the heat a few degrees.

What To Serve With Flat Iron Steak:

• Red Wine Compound Butter
• Caramelized Onion and Blue Cheese Steak Sauce
• Fire Roasted Red Pepper Chimichurri
• Smoked Shrimp (for some surf and turf)
• Smoked Potatoes

More Grill Recipes To Try:

• Smoked Pork Steaks
• Pellet Smoker Brisket Recipe
• Reverse Seared Picahna
• How To Grill A Spatchcock Chicken