Flat iron steak is a cut that’s gained popularity in recent years due to its tenderness and rich flavor. Known for its even marbling, this steak is perfect for grilling, pan-searing, or broiling. Originally created from the shoulder area of the cow, flat iron steak has a fine, buttery texture that rivals more expensive cuts like ribeye. It’s also versatile, lending itself well to a variety of marinades, seasonings, and cooking methods.
With its affordable price point and delicious, savory flavor, flat iron steak is now a go-to option for steak lovers. Whether you’re grilling it for a summer cookout or pan-searing it for a weeknight dinner, the options for preparing flat iron steak are endless.
Ingredients
For a simple and tasty flat iron steak recipe, you will need:
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1.5 lbs flat iron steak (or 2 steaks, depending on serving size)
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2 tbsp olive oil
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2 cloves garlic, minced
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1 tsp salt
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1 tsp freshly ground black pepper
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1 tsp paprika
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1/2 tsp onion powder
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1/2 tsp dried thyme (optional)
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1 tbsp fresh parsley, chopped (for garnish)
Possible Substitutions:
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Olive oil: Can be substituted with avocado oil or vegetable oil.
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Garlic: If you prefer less garlic, you can reduce the amount or substitute with garlic powder.
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Herbs: Try switching up thyme with rosemary for a different flavor profile.
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For gluten-free diets: This recipe is naturally gluten-free.
Step-by-Step Cooking Instructions
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Prepare the Steak:
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Pat the flat iron steak dry with paper towels to remove any excess moisture. This helps achieve a nice sear.
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Rub the steak with olive oil, minced garlic, salt, pepper, paprika, onion powder, and dried thyme (if using). Make sure it’s evenly coated.
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Preheat the Pan or Grill:
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For pan-searing, heat a cast-iron skillet over medium-high heat for about 5 minutes. For grilling, preheat your grill to medium-high heat.
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Cook the Steak:
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Place the steak in the hot skillet or on the grill. Sear for about 4-5 minutes on each side for medium-rare, adjusting the time depending on thickness and desired doneness.
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Avoid moving the steak too much during cooking to ensure a nice crust forms.
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Rest the Steak:
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Once the steak is cooked to your liking, remove it from the heat and let it rest for 5-10 minutes. This helps redistribute the juices for a juicier, more tender steak.
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Serve:
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Slice against the grain into thin strips, and garnish with fresh parsley.
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Common Mistakes to Avoid:
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Overcooking: Flat iron steak is best served medium-rare to medium for maximum tenderness. Keep an eye on the cooking time.
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Not resting the steak: Resting the steak after cooking ensures the juices stay inside, making each bite juicy.
Pro Tips and Cooking Techniques
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Use a Meat Thermometer: For perfect results, check the steak’s internal temperature. Aim for 130°F for medium-rare or 140°F for medium.
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Searing: When pan-searing, make sure your pan is very hot before adding the steak. This helps form a crispy, caramelized crust.
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Marinate the Steak: For additional flavor, marinate the steak for at least 30 minutes before cooking. A simple marinade of soy sauce, olive oil, garlic, and lemon juice works great.
Variations and Customizations
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Vegetarian Option: While flat iron steak is not vegetarian, you can try grilling portobello mushrooms or tofu as a substitute to achieve a similar umami flavor.
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Gluten-Free: Simply ensure the steak’s seasonings are gluten-free, and serve with a side of grilled vegetables or quinoa.
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Asian-Inspired: Marinate the steak with soy sauce, ginger, garlic, and sesame oil for a savory twist. Top with sesame seeds and green onions for garnish.
Serving Suggestions
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Side Dishes:
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Grilled Vegetables: Zucchini, bell peppers, and mushrooms complement the steak’s rich flavor.
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Mashed Potatoes: A creamy side dish to balance the savory steak.
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Salad: A fresh mixed green salad with a vinaigrette dressing pairs well for a lighter, refreshing contrast.
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Sauces:
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Garlic Butter Sauce: Drizzle over the steak for a rich, indulgent flavor.
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Chimichurri: A tangy, herby sauce that adds a burst of freshness.
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Beverages:
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A bold red wine like Cabernet Sauvignon or a craft beer such as a porter or stout pairs perfectly with flat iron steak.
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Nutritional Information
Per Serving (4 servings):
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Calories: 250-300 kcal
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Protein: 35-40g
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Carbs: 0g (steak contains no carbs)
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Fat: 14-20g (depends on fat marbling)
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Fiber: 0g
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Sodium: 600-800mg (depending on seasoning)
Frequently Asked Questions (FAQs)
Q: How do I know when the steak is done?
A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F, and for medium, aim for 140°F.
Q: Can I make flat iron steak ahead of time?
A: You can cook the steak ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Q: Can I use a different cut of meat?
A: While flat iron steak is ideal, you can substitute it with flank steak or skirt steak. However, cooking times may vary due to differences in thickness and texture.
Closing Thoughts
Flat iron steak recipes are a great way to enjoy a tender, flavorful piece of beef without breaking the bank. With a few simple ingredients and cooking techniques, you can impress your friends and family with a restaurant-quality meal at home. Don’t forget to experiment with different marinades, seasonings, and side dishes to make this recipe your own!
We’d love to hear how your flat iron steak turns out—share your photos and any tips you have in the comments below!
