Boasting an intensely beefy flavor, an affordable price, 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. Since your goal is to cook it quickly, you can pan-fry, grill, or broil it.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- 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. Sometimes, I add ½ teaspoon of ground cumin. If grilling, it's best to season the steak with just salt and pepper, as spices might burn on the hot grill.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Prepare the steak: 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.
Oven method: Place the steak on a rimmed, foil-lined baking sheet. For medium-rare, broil it 6 inches from the broiling element (not directly below) for about 6 minutes per side.
Grill method: 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.
Serve: Transfer the cooked steak to a clean cutting board. Let it rest for five minutes, loosely covered with foil, then slice and serve.
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
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! 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.
A Marinade is Optional
Unlike other thin and cheap cuts (such as London broil or skirt steak), where marinating is a must, this cut is relatively tender, so a marinade is optional.
If you'd like to marinate the steak, mix the olive oil, garlic powder, and smoked paprika, and add 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 or grill it.
Serving Suggestions
Hey, it's a steak - you can serve it with anything that usually goes with beef, which is most vegetables! I almost always serve this steak with mashed cauliflower, as shown in the photo below.
A few more 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 the photo below.
Storing and Using the 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
Broiled or Grilled Flat Iron Steak
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
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder - omit if grilling
- ½ teaspoon smoked paprika - omit if grilling
Instructions
To broil the steak:
- 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 the steak:
- 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 and black pepper.
- 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.
Rest and serve:
- 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.
- 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
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
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!