Boasting an intensely beefy flavor and a short cooking time, flat iron steak is one of my favorite cuts of beef.
You can pan-fry it or grill it, but my favorite method for cooking this cut is broiling. And while it's no fillet mignon, it's tender enough that you can skip marinating it.
I can never decide which I like best - pricey steak cuts such as ribeye, New York strip, and fillet mignon, or thin, tougher but super flavorful cuts such as skirt steak, flank steak, and flat iron steak.
I make all of these cuts often, but when it comes to thin and cheap cuts, flat iron is my favorite, probably because it's fattier than the other cuts. It's also tender enough that you don't have to marinate it, as long as you cook it quickly and keep it medium-rare.
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Flat iron steak: Find it next to the other affordable cuts in the grocery store's meat department, or ask your butcher for it.
Olive oil: You can also use melted ghee or butter.
To season: Kosher salt, black pepper, garlic powder, and smoked paprika.
Instructions
This is such as easy recipe. It takes all of 20 minutes from start to finish! The detailed instructions are listed in the recipe card below. Here's an overview of the steps:
Start by preheating your broiler on 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.
Next, coat it with olive oil and season it with the spices on both sides.
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 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.
Expert tip
It should be noted that the CDC recommends cooking whole cuts of beef to 145°F (medium) with a 3-minute rest period. I find that the best way to ensure that this steak is tender is to cook it to medium-rare. But as always, you'll need to make your own decision.
Frequently asked questions
This cut comes from the shoulder of the animal, or the chuck. That's why it's a bit tough and needs to be cooked quickly, although I should note that it's not as tough as other similar cuts. It's also why it's so deliciously fatty - the chuck is a marvelously fatty cut. 
This cut needs to be cooked quickly to medium-rare, so you have several options here. It can be quickly pan-fried over high heat, grilled, or broiled in the oven. My favorite method is broiling.
You could, but you don't have to. Unlike other thin, cheap cuts, this cut is actually quite tender and has wonderful marbling. 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, of course. But unlike other cheap cuts (such as London broil) where marinating is really important, here it's really up to you and you can skip it, as I do.
If you'd like to marinate the steak, simply 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 make sure the steak is well coated. 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 to a plate. Season it with kosher salt and black pepper, then proceed with broiling.
Yes! It's one of my favorite cuts. It's affordable, intensely flavorful, relatively tender (though slightly chewy), and marvelously fatty.
It's tender enough that you don't really need to marinate it, and there's also no need to cut it against the grain - simply slice it normally.
Serving suggestions
Hey, it's a steak - you can serve it with anything that normally goes with beef. Which is most vegetables, actually. 🙂 A few specific suggestions:
- Like other thin cuts of beef, this steak is great as a topping for a salad. Try it over this arugula salad, for example.
- Steamed vegetables pair really well with steak. Try steamed asparagus, steamed broccoli, or steamed carrots.
- Serve it with a side of a salad, such as broccoli salad or aspragus salad. This makes for a super easy meal - prep the salad ahead of time, then quickly cook the steak and serve.
Storing leftovers
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. You can reheat them in the microwave, covered, on 50% power.
In fact, since leftovers are so good, I often make two of these steaks at a time, to ensure I have plenty of leftovers.
Personally, I'm not a fan of reheating steak. It dries it out. So I enjoy the leftovers cold for my lunches with some quick pickles or pickled red onions and fresh-cut veggies.
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Easy Flat Iron Steak Recipe
INGREDIENTS
- 2 lb. flat iron steak
- 1 tablespoon olive oil
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
INSTRUCTIONS
- Peheat your broiler on 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 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 thinly and serve.
WATCH THE VIDEO:
NOTES
After 2 hours, remove the steak to a plate. Season it with kosher salt and black pepper, then proceed with broiling. 2. The CDC recommends cooking whole cuts of beef to 145°F.
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 