With flat iron steak you have all the tenderness of filet, but you must provide the flavor with marinades or rubs.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 steaks
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lay steaks out on a platter and allow to come to room temperature, about 30 minutes.

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  • Preheat an outdoor grill for high heat and lightly oil grate.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Whisk together the olive oil, pepper, salt, garlic powder, onion powder, cayenne pepper, brown sugar, and lemon juice in a small bowl. Evenly rub one side of each steak with the mixture.

  • Lay the steaks on the hot grill with the seasoned-side facing up for 2 minutes. Flip and sear the seasoned side about 2 minutes.

  • Transfer steaks to preheated oven; bake to desired doneness, seasoned-side up, 8 to 10 minutes for medium-well. Allow to rest 3 to 4 minutes before serving.

Nutrition Facts

393 calories; protein 35.3g 71% DV; carbohydrates 3.6g 1% DV; fat 26.5g 41% DV; cholesterol 116mg 39% DV; sodium 1070.8mg 43% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/05/2008
This is the same recipe I use minus the lime juice. Must be that 71759 doesn't know how to cook a flat iron steak. Never had one that was tough. The trick to cooking flat iron steaks is low heat and turn often. Read More
(10)

Most helpful critical review

Rating: 3 stars
01/05/2008
The rub was okay But the first reveiwer as never had a real "flat iron" steak. I have never had a tough one... Ask your butcher for a true flat iron and you will not be let down. These are one of the most tender steaks I've ever eaten.... Read More
(6)
15 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/05/2008
This is the same recipe I use minus the lime juice. Must be that 71759 doesn't know how to cook a flat iron steak. Never had one that was tough. The trick to cooking flat iron steaks is low heat and turn often. Read More
(10)
Rating: 3 stars
01/04/2008
The rub was okay But the first reveiwer as never had a real "flat iron" steak. I have never had a tough one... Ask your butcher for a true flat iron and you will not be let down. These are one of the most tender steaks I've ever eaten.... Read More
(6)
Rating: 5 stars
09/09/2011
Wow! My hubby took one bite into this steak and went berzerk -- he declared it the BEST fajita meat he'd ever eated. It was *that* good. The only variation I made to the recipe was to decrease the brown sugar by half. Other than that, the only thing I did differently was to "grill" it in the oven @ 400 for about 20 minutes on a panini grill, rather than cooking it outside. Although this recipe is not designated a "fajita" recipe, we found the flatiron steak with this marinade worked perfectly for that. Thanks for this -- we highly recommend it! Read More
(6)
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Rating: 5 stars
01/08/2008
Flat Iron Steak is cut from the shoulder of a steer and is the second most tender cut after the tenderloin. It is often described as having both the tenderness of a ribeye or strip steak while still having the full-flavored character of a sirloin or skirt steak. It has a large band of connective tissue running down the center that must be removed - hopefully by your butcher. Searing steak on the grill or stovetop (in the right size pan) and finishing in the oven is a very common method of preparation. Finishing the steak in the oven prevented the wonderful crust on the steak from burning on the grill. Excellent recipe this is a keeper. Read More
(5)
Rating: 5 stars
11/04/2010
We've used this recipe numerous times. It makes a delicious flat iron steak! The only change we make is in the cooking method. We still sear the steak on each side. But instead of moving it to the oven we turn down the heat on the grill to about medium and cook for an additional 4-6 minutes on each side. Read More
(2)
Rating: 4 stars
08/26/2009
Very nice flavor.... but grills vary in temperature so for me this timing resulted in rare beef. Next time I will cook it on the grill 4 to 5 minutes per side then into the 400 oven for 10 minutes. the Flat Iron beef is really a great choice and is quite tender but must be seared to seal in the flavors and should be served at least medium rare. Read More
(1)
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Rating: 5 stars
11/07/2012
This is a really good seasoning for this steak. First time we have ever tried flat iron steak and I have to say if you can't have ribeye this is pretty darn good! It was tender and the seasoning gave it a really good taste. I could not grill on the grill so I just cooked in the oven slowly. Very good!! Read More
(1)
Rating: 5 stars
07/02/2016
I will definitely make this again. I substituted chili powder for the cayenne pepper because that was what I had and I didn't use lime juice because I didn't have any. Other than that I made it as is and it was absolutely delicious. It was extremely tender and almost melted in my mouth. I had never cooked flat iron steak and expected it to be tough. Those who have reviewed it and said it was tough either didn't cook it right or had a bad cut. There was no way this was even remotely tough. Even my 10 and 11 year old raved about it and begged me to cook it again soon. Thank you for the recipe. Read More
Rating: 5 stars
06/13/2013
Mmmm! Flat Irons are so good and this rub was very flavorful and tasted great. I like a spicy/salty flavor so I cut the brown sugar in half but otherwise made as directed. It was awesome. Read More