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This flat iron steak recipe is marinated and grilled for a sweet and savory flavor that is extremely delicious and perfectly tender.
Or try flavoring in our Steak Marinade, and of course, pair it with a Perfect Baked Potato!
We Love To Grill!
Grilling is a preferred cooking method in our house, especially here in Arizona. We grill year-round, but especially in the summer.
Our go-to main dishes for grilling are steak, Hamburgers and Huli Huli Chicken.
When it comes to steak, we love to cook up flat irons because they’re well-marbled, flavorful and tender. With the yummy marinade we made to go with it, it’s definitely become a go-to summer dinner idea.
Why we love it:
- Great the next day. Leftover flat iron steak can be used again as a main course or to create an entirely different dish like Fajitas or Steak and Tortellini Salad.
- Budget-friendly. Flat iron steak is a cost-effective option for a steak dinner, but still flavorful and delicious.
- Packed with flavor. The marinade ingredients offer a balanced mix of sweet, savory, and tangy flavors.
- Cooking options. Flat iron is a versatile steak that can be cooked on the grill, stovetop, or in the oven. See below for directions!
Flat Iron Steak
Flat iron steak is also referred to as the butler’s steak, oyster blade steak, or top blade steak. The cut comes from the shoulder area, weighs about 7 ounces, and is finely marbled. The taste is similar to a New York strip and, due to its marbling, can cook up tender like a filet mignon.
Ingredients
- flat iron steaks – Some alternatives include flank steak, skirt steak, or even sirloin steak. These have a similar texture and flavor profile to flat iron steak. Adjust the cooking time and temperature for each cut of beef to ensure the best cook.
- balsamic vinegar
- soy sauce
- olive oil
- Worcestershire sauce
- Italian seasoning
- garlic powder
- garlic salt with parsley flakes – to taste
- black pepper
Grilling Flat Iron Steak
- MARINADE. Combine all ingredients in a small bowl and mix well. Pour into a Ziploc bag with steaks and let marinade for at least 2 hours.
- GRILL. Preheat the grill to 450–500°F. Allow steaks to come to room temperature.
- Place steaks on the grill and cook until golden brown and slightly charred (4–5 minutes). Flip steaks over and continue to grill to the desired doneness (5–7 minutes for medium).
- SERVE. Let meat rest for 5 minutes before serving. The steak will continue to cook a bit and the juices will distribute.
No Grill? No worries!
- Stovetop. Add olive oil to a hot cast iron pan or hot skillet and sear the steak on the stovetop. Cook for about 3-4 minutes on each side for medium-rare.
- Oven. Preheat your broiler and place the steak on a broiler pan or a wire rack set over a baking sheet. Broil for about 4-6 minutes on each side.
Recipe Tips
- Marinating. I like to prep in the morning and let the steak marinate for 6-8 hours. If you only have an hour that will still add lots of flavor. Do not exceed 24 hours as the fibers will break down and cause a chewy steak.
- Grilling. The grill times can vary depending on the thickness of the meat and the desired level of doneness. Use these tips: Clean the grill grates and preheat the grill to 450°F. Use a meat thermometer to check internal temperatures. For a 1″ thick flat iron steak:
- Rare (120-130°F) grill for 5 minutes flip and grill for another 2-3 minutes.
- Medium rare (130-140°F) grill for 5 minutes flip and grill for another 4-5 minutes.
- Medium (140-150°F) grill for 6 minutes flip and grill for another 5 minutes.
- Well done (160-170°F) grill for 8 minutes flip and grill for another 6-7 minutes.
- Rest time. Let the steak rest for 5-10 minutes before slicing and serving, this is called carryover cooking. This allows the center of the steak to rise another 5° reaching the perfect internal temperature, and allows for the juices to distribute evenly throughout.
Serving Tips
- Slicing the steak. For the most tender pieces cut the steak against the grain. Slice the steak perpendicular to the direction of the muscle fibers creating shorter muscle fibers, resulting in a more tender and easier-to-chew steak.
- Serving suggestions. Steak makes a great main dish and pairs well with a variety of sides such as:
- salads: Arugula Salad or Easy Tortellini Salad
- potatoes: Candied Sweet Potatoes or Potatoes au Gratin
- bread: Cheesy Garlic Bread or Homemade Biscuits
- vegetables: Honey Glazed Carrots or Bacon Wrapped Asparagus
Storing Info
- Freeze in the marinade. Freezing it in the marinade can help infuse the flavors further into the meat as it thaws. Place the marinade and steak in a freezer bag to prevent freezer burn. Thaw the steak in the refrigerator before grilling.
- STORE. Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
- To reheat. A quick and easy way to reheat the steak is to use a cast iron skillet and reheat it on the stovetop or in the oven. Cover with a lid or foil to prevent moisture loss.
- Stovetop. For pan-seared steak, preheat a skillet over medium heat, add a small amount of oil or butter, place the leftover steak in the skillet, and cook for 2-3 minutes on each side.
- Oven. Preheat your oven to a low temperature, around 250°F (120°C). Place the leftover steak on a baking sheet or in an oven-safe dish and cover it loosely with foil to prevent drying out. Heat the steak in the oven for about 10-15 minutes, or until it reaches your desired level of warmth.
For More REcipes:
Flat Iron Steak Recipe
This flat iron steak recipe is marinated and grilled for a sweet and savory flavor explosion and a perfectly tender steak.
Ingredients
- 2 flat iron steaks
- ¼ cups balsamic vinegar
- ¼ cup soy sauce
- ⅛ cup olive oil
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- salt and pepper, to season
Instructions
- Combine all ingredients in a small bowl and mix well.
- Pour into a Ziploc bag with steaks and let marinade for at least 2 hours.
- To cook, preheat the grill to 450–500°F. Allow steaks to come to room temperature.
- Place steaks on the grill and cook until golden brown and slightly charred (4–5 minutes). Flip steaks over and continue to grill to the desired doneness (5–7 minutes for medium).
- Let meat rest for 5 minutes before serving. The steak will continue to cook a bit and the juices will distribute.
Notes
Freeze in the marinade. Freezing it in the marinade can help infuse the flavors further into the meat as it thaws. Place the marinade and steak in a freezer bag to prevent freezer burn. Thaw the steak in the refrigerator before grilling.
STORE. Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat. A quick and easy way to reheat the steak is to use a cast iron skillet and reheat it on the stovetop or in the oven. Cover with a lid or foil to prevent moisture loss.Stovetop. Preheat a skillet over medium heat, add a small amount of oil or butter, place the leftover steak in the skillet, and cook for 2-3 minutes on each side.
Oven. Preheat your oven to a low temperature, around 250°F (120°C). Place the leftover steak on a baking sheet or in an oven-safe dish and cover it loosely with foil to prevent drying out. Heat the steak in the oven for about 10-15 minutes, or until it reaches your desired level of warmth.
Nutrition
Serving: 1steak, Calories: 656kcal, Carbohydrates: 12g, Protein: 49g, Fat: 46g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 25g, Cholesterol: 138mg, Sodium: 1967mg, Potassium: 869mg, Fiber: 1g, Sugar: 7g, Vitamin A: 64IU, Vitamin C: 2mg, Calcium: 66mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I have never seen a FLAT IRON STEAK in a store. What is it?? The pic looks like a London Broil or such that its soooo large it has to be sliced into servings. I like Ur DR Pepper Ribs recipe…….but I just made a batch of BB Backs and I braise them in coka cola. Been doin that 4 years now. I slow cook em @ 225 degrees for 4 hrs. In my 10 x 14 baking pan, I cut the ribs in half so they fit in the pan side by side. Rub em good Pour a mini coke in the pan,& cover w/ aluminum foil 1st hr: braise em. 2nd hr: roll em 180 & keep braising. 3rd hr: I cut them into individual ribs, sauce em, recover em& continue the braising. 4th hr: roll em all 180 again, sauce em good, recover em & continue braising. 5th hr: turn the heat off & let em rest 4 a nuther hr. THEY ARE SOOO SUCCULENT!!! And my back yard neighbor’s doggies luv the bonies!
My local NEWS said U had 104 degree heat where U live yesterday, & YES that’s HOT! We’re stuck in Jine Gloom here & suffering in the hi 70s. Sorry….I just hadda gloat a lil. lol.
This steak is EXCELLENT because of the marinade! Thank you! It is really such a great flavorful mouthful! I appreciate ALL your recipes.
I like how I can use up my steak in the freezer and I can make a really nice meal for my family.