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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 12

Rest time 5

Total Time 22

Servings servings

Calories 433kcal

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

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.

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.

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.

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.