Steak is one of those meals that always makes us hungry, it’s so delicious. Living in North Dakota and being married to a rancher, I’ve had my fair share of different kinds of steaks. This flat iron steak recipe happens to be one of my favorites because it melts in your mouth. You can either grill it or cook it on the stovetop inside, depending on the season. It’s requested by our family for holidays and gatherings because it’s rich in flavor and more affordable than filet mignon.
We love to pair it with oven-roasted vegetables and mashed potato patties for an easy meal. There’s no involved process or fuss when it comes to this recipe, we make a simple marinade to add herb flavors and then grill it perfectly. We can’t wait to share all of our steak tips with you and hear how you like the recipe.
Why you’ll love this recipe
- 4-ingredient steak recipe. It’s a main course that really shines on it’s own. The key is the longer you marinate the steak, the more flavor it will have.
- Perfect for prepping ahead. We often serve this to a group when we’re entertaining. So we usually marinate the steaks the day before, then all we have to do is grill and serve.
- Easy to serve with all different side dishes. Whether its summer or winter, serve with roasted potatoes, summery salads, corn, or even just roasted veggies and it’s a delicious bite every time.
Tips for Busy Cooks
When making the flat iron steak marinade, have fun with the flavors! You can add all different herbs, spices, and garlic depending on the season.
What is a flat iron steak?
It’s a cut of beef that’s know for being super tender, it’s almost as tender as a filet mignon. This steak is cut from the shoulder of the cow and gets it’s name thanks to it’s nice marbling and resemblance to a flat iron. You may often hear of it also being called a blade steak or butler’s steak.
Key Ingredient Notes
- Flat iron steaks – Ask your local butcher shop for this cut of steak. It’s a more affordable piece of beef that’s rich in flavor and also so tender.
- Olive oil – The fat used to marinated the steaks.
- Red wine vinegar – Adds nice acidity to the meat to help tenderize it slightly.
- Garlic cloves – Infuses every bite with garlicky flavor.
- Fresh rosemary – A fresh herb that adds so much richness.
- Coarse kosher salt – Important in the marinade to help season the steak prior to grilling.
How to cook flat iron steak
Step 1: Mix olive oil, red wine vinegar, garlic, rosemary, salt, and pepper in a large freezer bag. You can also use a large airtight container instead.
Step 2: Place the flat iron steaks into the bag, squeeze out the air, and close the bag. Gently massage the marinade into the meat, ensuring the steaks are evenly coated with the marinade. Marinate in the refrigerator for at least 1 hour, or overnight.
Step 3: When ready to grill, preheat the grill to 450°F. Clean and grease the grates with an oil-soaked paper towel.
Place the steaks on the direct heat. Grill for 5 minutes, then flip and sear for another 5 minutes or so. For medium rare, cook until the internal temperature reaches 130°F. Off heat, the meat will continue to cook, and the internal temperature will reach about 135°F while resting.
Step 4: Cover the steaks with foil and rest for at least 5 minutes before slicing and serving.
Expert Tips:
- Marinate the steak for 1 hour up to overnight. The longer you marinate, the more flavor the steak will have. You don’t want to marinate for too long though, or the vinegar and salt can start to break down the meat and change the texture.
- Grease your grill well before preheating. We recommend rubbing the grill grates with an oiled paper towel and then turning the grill on. This will prevent the steaks from sticking and result in beautiful grill marks.
- You can also cook the steaks indoors on the stove. If that’s preferred, use a grill pan or cast iron skillet for a nice sear.
- Let the steaks rest for at least 5 minutes before slicing and serving. This is required and one of the most important tips when cooking steak. When you allow the steak to rest, this lets the juices settle making for a more juicy bite after slicing.
- Use a meat thermometer to know when the steak is done cooking. You want to cook to 130ºF for medium-rare. It will continue to also cook once it’s removed from the grill. This is the best way to avoid overcooking the steak and making sure it’s restaurant-quality right at home.
- Slice the steak against the grain for a tender bite. When you’re ready to slice, look for the “grain” in the steak and slice the opposite direction. This is how the steakhouses do it to make sure every bite melts in your mouth.
Storage and Make Ahead
Store any leftover steak in an airtight container in the fridge for up to 4 days. This steak is great served cold or room temperature as leftovers. But if you do want to reheat it, be cautious when microwaving because you can very easily overcook it. We have a great recipe for leftover steak salad and steak fried rice that are nice alternatives too.
We don’t recommend freezing cooked steak as it can often change the texture once thawed and reheated. If you want to freeze the steak uncooked, that’s a great option. Just wrap in plastic wrap and place in the freezer for up to 2 months. Thaw in the fridge overnight before cooking.
When it comes to prepping the steak in advance, we love to marinate it the day before a party for easy cooking when guests arrive. It also makes for a quick weeknight dinner.
What to serve with this flat iron steak recipe
There are many side dishes that pair with a flat iron steak all times of the year. Here are some of our favorites.
FAQs
Yes, it’s delicious! It’s very tender with a nice marbling. It’s almost as good as a filet mignon.
It’s also known as a top blade steak or butler’s steak.
Skirt, flank, and hanger are all very similar to a flat iron.
More Delicious Steak Recipes
Flat Iron Steak Recipe
Ingredients
- 1 ½ lbs flat iron steaks
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 4 garlic cloves pressed
- 2 tablespoons chopped fresh rosemary
- ½ teaspoon ground black pepper
- 1 teaspoon coarse kosher salt
Instructions
- In a large freezer bag, mix olive oil, red wine vinegar, garlic, rosemary, salt, and pepper.
- Place the flat iron steaks into the bag, squeeze out the air, and close the bag.
- Gently massage the marinade into the meat, ensuring the steaks are evenly coated with the marinade. Marinate in the refrigerator for at least 1 hour, or overnight.
- When ready to grill, preheat the grill to 450°F. Clean and grease the grates with an oil-soaked paper towel.
- Place the steaks on the direct heat. Grill for 5 minutes, then flip and sear for another 5 minutes or so. For medium rare, cook until the internal temperature reaches 130°F. Off heat, the meat will continue to cook, and the internal temperature will reach about 135°F while resting.
- Cover the steaks with foil and rest for at least 5 minutes before slicing and serving.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store any leftover steak in an airtight container in the fridge for up to 4 days. This steak is great served cold or room temperature as leftovers. But if you do want to reheat it, be cautious when microwaving because you can very easily overcook it. We have a great recipe for leftover steak salad and steak fried rice that are nice alternatives too.
– We don’t recommend freezing cooked steak as it can often change the texture once thawed and reheated. If you want to freeze the steak uncooked, that’s a great option. Just wrap in plastic wrap and place in the freezer for up to 2 months. Thaw in the fridge overnight before cooking.
– When it comes to prepping the steak in advance, we love to marinate it the day before a party for easy cooking when guests arrive. It also makes for a quick weeknight dinner.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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