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Flat iron steak recipe sliced and served with green beans.
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5 from 1 vote

Flat Iron Steak Recipe

This flat iron steak recipe features a tasty balsamic and soy marinade, grilled over high heat for a tender, juicy steak with perfect char.
Prep Time5 minutes
Cook Time10 minutes
Chill & Rest Time2 hours 20 minutes
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: American
Servings: 2 steaks
Author: Kristyn Merkley

Equipment

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

Recipe Tips.
  • 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.
  • 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.
  • 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. 
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.

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