Boasting an intensely beefy flavor and a short cooking time, flat iron steak is one of my favorite cuts of beef.
Flat iron steak is affordable, flavorful, relatively tender, and marvelously fatty. It's not as marbled or tender as ribeye steak or New York strip, but it's tender enough to skip marinating it if you cook it quickly and keep it medium-rare. Your goal is to cook it quickly, so you can pan-fry or grill this steak, but broiling is my favorite method.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Flat iron steak: Find it next to the other affordable cuts in the grocery store's meat department, or ask your butcher for it. I usually get it at Kroger supermarket.
- Olive oil: You can also use melted ghee or butter. If you prefer an oil with a high smoke point, use avocado oil.
- To season: Kosher salt, black pepper, garlic powder, and smoked paprika.
Variations
- One way to vary this recipe, mentioned above, is to use melted butter or ghee instead of olive oil. Both options are delicious.
- The second way is to use different spices. Spices that I tried and liked include chili powder, cumin, and cayenne pepper. You can use ½ teaspoon of chili powder and cumin, but keep the cayenne to ¼ teaspoon. I don't recommend using dried herbs as they can burn under the broiler.
Instructions
This is such an easy recipe. It takes 20 minutes from start to finish! The detailed instructions for making it are listed in the recipe card below. Here's an overview of the steps:
Remove the steak from its packaging and place it on a cutting board. Blot it dry with paper towels. Coat the steak with olive oil and season it on both sides with spices.
Place the steak on a rimmed, foil-lined baking sheet. Broil it 6 inches from the broiling element (not directly below) for 6 minutes. Carefully turn the steak to the other side. Broil until it's medium-rare, about 6 more minutes.
Transfer the cooked steak to a clean cutting board. Let it rest for five minutes, loosely covered with foil, then slice and serve.
Featured Comment
I enjoyed this steak. I prefer my steaks medium, and it still turned out great. I served it with mashed cauliflower. My husband said we should add it to the rotation! - Lauren M Read more comments
Recipe Tips
Cook to Medium-Rare
The best way to make sure the steak is tender is to cook it to medium-rare. Overcooking will make it tough. See the photo below - I took it while slicing the steak. It's medium-rare, and it's perfect! However, it should be noted that the CDC recommends cooking whole cuts of beef to 145°F (medium) with a 3-minute rest period.
Make Four Steaks at a Time
If your steaks are not too big, you can fit four of them on a single baking sheet and broil them together, as shown in the photo below. I often do this, as it generates lots of tasty leftovers that my family can enjoy for several days.
Recipe FAQs
This cut needs to be cooked quickly to medium-rare. It can be rapidly pan-fried over high heat, grilled, or broiled in the oven. My favorite method is broiling. However, I sometimes grill it, as shown in the image below.
To grill this steak, coat it in oil and season it with salt and pepper. Don't use other spices - they will burn on the hot grill. Preheat your grill to medium-high and lightly oil it. Grill the steak for about 5 minutes per side for medium-rare (135°F) or to your desired doneness, checking with an instant-read thermometer to make sure it's ready. 
You could, but you don't have to. Unlike other thin and cheap cuts, this cut is relatively tender. All it needs is some basic seasoning and a few minutes under the broiler or on the grill. It won't hurt to marinate it. But unlike other cheap cuts (such as London broil) where marinating is a must, here, it's really up to you.
If you'd like to marinate the steak, mix the olive oil, garlic powder, smoked paprika, and 2 tablespoons of apple cider vinegar. Place the steak in a resealable bag and pour the marinade into the bag. Use your hands to coat the steak. Seal the bag, removing as much air as possible, place it on a plate in the fridge, and marinate the steak for 2 hours. Remove the steak to a plate, discarding the marinade. Season it with kosher salt and black pepper, then broil it.
Serving Suggestions
Hey, it's a steak - you can serve it with anything that usually goes with beef, which is most vegetables! A few specific suggestions:
- Like other thin cuts of beef, this steak is perfect as a salad topping. Try it over this arugula salad, for example.
- Steamed vegetables pair well with steak. I often serve it with steamed asparagus, steamed broccoli, or steamed carrots.
- Serve it with a side salad, like broccoli salad or asparagus salad. This makes for an easy meal - prep the salad beforehand, quickly cook the steak, and serve.
- It also goes well with roasted vegetables such as roasted fennel, roasted asparagus, roasted green beans, and roasted cauliflower, as shown in this photo:
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. In fact, since the leftovers are so good, I often make at least two of these steaks at a time.
I'm not usually a fan of reheating steak. It can dry it out, taking it from medium-rare to medium-well. So I usually enjoy the leftovers cold for my lunches with sriracha mayo, quick pickles or pickled red onions, and fresh-cut veggies.
Having said that, if you're careful, you can reheat the leftovers gently and keep them medium-rare. To do so, place them on a microwave-safe plate, cover them with another microwave-safe plate, and microwave them just until reheated. I start with 30 seconds and continue in 30-second intervals, as needed, flipping the slices after the first interval.
Here are two photos that show the cold leftovers and the gently reheated ones. Both are delicious!
Recipe Card
20-Minute Flat Iron Steak (Broiled or Grilled)
Video
Ingredients
- 2 pounds flat iron steak
- 1 tablespoon olive oil - or avocado oil
- 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other salt, including Morton kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- Preheat the broiler to high (500°F). Set an oven rack 6 inches below the heating element (not directly below). Line a rimmed baking sheet with foil for easy cleanup.
- Remove the steak from its packaging and place it on a cutting board. Blot it dry with paper towels.
- Coat the steak with olive oil and season on both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
- Place the steak on the prepared baking sheet. Broil it on the first side for 6 minutes.
- Carefully turn the steak to the other side. Broil until until it's medium-rare (135°F), about 6 more minutes. Check with an instant-read thermometer to make sure it's done to your liking.
- To grill this steak, coat it in oil and season it with salt and pepper. Don't use other spices - they will burn on the hot grill. Preheat your grill to medium-high and lightly oil it. Grill the steak for about 5 minutes per side for medium-rare (135°F) or to your desired doneness, checking with an instant-read thermometer to make sure it's ready.
- Transfer the cooked steak to a clean cutting board. Let it rest for 5-10 minutes, loosely covered with foil, then slice it thinly and serve.
Notes
- This steak is tender enough that you don't have to marinate it before cooking. If you'd like to marinate it, mix the olive oil, garlic powder, and smoked paprika, plus 2 tablespoons of apple cider vinegar. Place the steak in a resealable bag and pour the marinade into the bag. Use your hands to coat the steak. Seal the bag, removing as much air as possible, place it on a plate in the fridge, and marinate for 2 hours. After 2 hours, remove the steak onto a plate, discarding the marinade. Season it with kosher salt and black pepper, then broil it.
- To grill this steak, coat it in oil and season it with salt and pepper. Don't use other spices - they will burn on the hot grill. Preheat your grill to medium-high and lightly oil it. Grill the steak for about 5 minutes per side for medium-rare (135°F) or to your desired doneness, checking with an instant-read thermometer to make sure it's ready.
- The CDC recommends cooking whole cuts of beef to an internal temperature of 145°F.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave in 30-second intervals or enjoy them cold.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Barb says
Easy to follow recipe. Tender & flavorful steak. Delicious!
Vered DeLeeuw says
Wonderful! I'm so glad you enjoyed this recipe, Barb.
Janis says
This turned out perfectly. I will be broiling this steak from now on.
Thank you!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Janis!
Lauren M says
I enjoyed this steak. I prefer my steaks medium, and it still turned out great. I served it with mashed cauliflower. My husband said we should add it to the rotation!
Vered DeLeeuw says
I'm so glad this was a success, Lauren!