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Flat iron steaks are a tender cut of meat from the top blade or shoulder of the chuck portion, usually in a triangle shape resembling an iron, hence the name. I use a variety of common spices to create my zesty rub/marinade.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Rub steaks all over with beef bouillon powder.

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

  • Whisk olive oil, onion, garlic, chili powder, balsamic vinegar, lime juice, molasses, paprika, onion powder, cumin, cilantro, black pepper, and sage together in a shallow baking dish until marinade is thick and well-combined. Place steaks in marinade and turn to coat completely. Cover the dish with plastic wrap and let stand at room temperature to marinate meat, about 15 minutes.

  • Cook the steaks on the preheated grill, basting frequently with marinade, until steaks start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 3 minutes before slicing.

Nutrition:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

634 calories; protein 48.3g; carbohydrates 12.8g; fat 44.2g; cholesterol 154.9mg; sodium 303.4mg. Full Nutrition
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