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    Home » Meat Recipes » Flat Iron Steak

    Flat Iron Steak

    Last updated: Nov 18, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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.

    Slices of flat iron steak served on a white plate.

    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

    The ingredients needed to cook a flat iron steak.

    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.

    A photo collage showing the steps for cooking a flat iron steak.

    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

    What cut is flat iron steak?

    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. A diagram of cow parts

    What is the best way to cook a flat iron steak?

    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.

    Do you need to marinate flat iron steak?

    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.

    Is flat iron a good steak?

    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.

    Sliced flat iron steak served on a white plate with a serving fork.

    Related recipes

    • Grilled Skirt Steak
    • Broiled Flank Steak
    • Tri-Tip Roast
    • Stovetop London Broil

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Flat Iron Steak
    5 from 78 votes
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    Easy Flat Iron Steak Recipe

    Boasting an intensely beefy flavor, flat iron steak is surprisingly tender. You can pan-fry or grill it, but my favorite method is broiling.
    Prep Time5 mins
    Cook Time12 mins
    Rest time5 mins
    Total Time22 mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 433kcal
    Author: Vered DeLeeuw
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    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

    1. Flat iron steak is tender enough so that you don't have to marinate it prior to cooking. But marinating will obviously tenderize it.
    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.
    2. The CDC recommends cooking whole cuts of beef to 145°F.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

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

    Vered Deleeuw 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. Click to learn more about Vered.

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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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