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Home » Meat Recipes » Flat Iron Steak

Flat Iron Steak

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 17, 2025
6 Comments
5 from 20 votes

Jump to Recipe Review Recipe

Boasting an intensely beefy flavor, an affordable price, and a short cooking time, flat iron steak is one of my favorite cuts of beef.

A sliced flat iron steak is served on a white cutting board.

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

The ingredients needed to cook a flat iron steak.

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.

Broiling flat iron steaks.

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.

Two flat iron steaks on the grill.

Serve: Transfer the cooked steak to a clean cutting board. Let it rest for five minutes, loosely covered with foil, then slice and serve.

Slicing a flat iron steak.

5 stars rating. 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.

Slicing a flat iron steak on a cutting board.

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.

Four flat iron steaks on a baking sheet.

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.

Flat iron steak is served with a side of mashed cauliflower.

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.
Sliced flat iron steak is served with roasted cauliflower.

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!

Cold leftovers of a flat iron steak.
Cold leftovers.
Reheated leftovers of a flat iron steak.
Reheated leftovers.

Recipe Card

Sliced flat iron steak is served on a white cutting board.
5 from 20 votes
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Broiled or Grilled Flat Iron Steak

Boasting an intensely beefy flavor, flat iron steak is surprisingly tender. Here's how to cook it under the broiler or on the grill.
Prep Time5 minutes mins
Cook Time12 minutes mins
Rest time5 minutes mins
Total Time22 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 433kcal
Author: Vered DeLeeuw
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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.
    A baking sheet lined with foil.
  • 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.
    Two flat iron steaks on a cutting board.
  • Place the steak on the prepared baking sheet. Broil it on the first side for 6 minutes.
    Flat iron steaks on a baking sheet.
  • 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.
    Broiling flat iron steaks.

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.
    Coating flat iron steaks with olive oil.
  • 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.
    Two flat iron steaks on the grill.

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.
    Slicing a flat iron steak.

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

Serving: 6 ounces | Calories: 433 kcal | Carbohydrates: 1 g | Protein: 43 g | Fat: 27 g | Saturated Fat: 9 g | Sodium: 729 mg | Fiber: 1 g | Sugar: 1 g

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Comments

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    Recipe Rating




  1. Barb says

    February 22, 2025 at 2:29 pm

    5 stars
    Easy to follow recipe. Tender & flavorful steak. Delicious!

    Reply
    • Vered DeLeeuw says

      February 22, 2025 at 2:38 pm

      Wonderful! I'm so glad you enjoyed this recipe, Barb.

  2. Janis says

    May 23, 2024 at 12:29 pm

    5 stars
    This turned out perfectly. I will be broiling this steak from now on.

    Thank you!

    Reply
    • Vered DeLeeuw says

      May 23, 2024 at 1:38 pm

      I'm so glad you enjoyed this recipe, Janis!

  3. Lauren M says

    May 22, 2024 at 7:02 pm

    5 stars
    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!

    Reply
    • Vered DeLeeuw says

      May 22, 2024 at 7:29 pm

      I'm so glad this was a success, Lauren!

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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