Boasting an intensely beefy flavor, flat iron steak is surprisingly tender. You can pan-fry or grill it, but broiling is my favorite preparation method.
Preheat 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 it thinly and serve.
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Notes
This steak is tender enough that you don't have to marinate it before cooking. But marinating will obviously tenderize it. If you'd like to marinate the steak, 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 ensure 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 onto a plate. Season it with kosher salt and black pepper, then proceed with broiling.
The CDC recommends cooking whole cuts of beef to an internal temperature of 145°F.
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. You can reheat the leftovers in the microwave (covered, in 30-second intervals) or enjoy them cold.