Best 20 Flat Iron Steak Recipes

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The flat iron steak, also known as the butler's steak or the shoulder tender, is a cut of beef that is known for its tenderness, flavor, and affordability. Located in the chuck primal, it was once considered a butcher's secret, but it has gained popularity in recent years due to its versatility and delicious taste. With its lean and flavorful profile, the flat iron steak can be cooked using various methods, including grilling, pan-searing, or roasting. Whether you prefer a quick and juicy steak or a slow-cooked and tender roast, the flat iron steak offers a satisfying culinary experience for any home cook or steak enthusiast.

Let's cook with our recipes!

PERFECT FLAT IRON STEAK



Perfect Flat Iron Steak image

This recipe was created from a combination of different recipes that I read when I was looking for the perfect iron steak. I combined, adjusted, and finally perfected it to my taste. I'm sure you will love it as well. After all it is perfection.

Provided by Cocina JNOTS

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 2h28m

Yield 6

Number Of Ingredients 10

1 (2 pound) flat iron steak
2 ½ tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh parsley
¼ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh chives
¼ cup Cabernet Sauvignon
½ teaspoon salt
¾ teaspoon ground black pepper
¼ teaspoon dry mustard powder

Steps:

  • Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
  • Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 0.8 g, Cholesterol 103.2 mg, Fat 23.1 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 7.5 g, Sodium 291.7 mg, Sugar 0.1 g

GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER



Grilled Flat Iron Steak with Blue Cheese-Chive Butter image

I made this up as a Valentine's Day dinner. The butter is what makes this dish.

Provided by Kristin

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12

2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon cracked black pepper
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried oregano
¼ teaspoon kosher salt
¼ cup olive oil
1 ½ pounds flat iron steak
3 tablespoons softened unsalted butter
1 ounce crumbled blue cheese
1 tablespoon chopped fresh chives
⅛ teaspoon cracked black pepper

Steps:

  • Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
  • Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 3 g, Cholesterol 144.2 mg, Fat 43.9 g, Fiber 0.8 g, Protein 36.9 g, SaturatedFat 16.3 g, Sodium 331 mg, Sugar 0.1 g

TENDER FLAT IRON STEAK



Tender Flat Iron Steak image

A popular "new" cut of steak (Top Blade Steak) that is cheaper and surprisingly more flavorful than the expensive steaks that is gaining popularity in the US. Posted for forum request. Said to be replacing the last steak-cut-fad "the hanger"...from Gourmet Sleuth

Provided by NcMysteryShopper

Categories     Steak

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 (1 lb) flat iron steaks (Top Blade Steak) or 1 (2 lb) flank steaks
2 tablespoons olive oil
2 garlic cloves, mashed
1 teaspoon Italian parsley, chopped
1 teaspoon rosemary, chopped
1/4 cup cabernet sauvignon wine
salt
generous amount fresh ground pepper
1/2 teaspoon dry mustard

Steps:

  • Mix all ingredients thoroughly and marinate steak for one hour.
  • Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.

Nutrition Facts : Calories 976.6, Fat 65.1, SaturatedFat 20.9, Cholesterol 294.8, Sodium 336.9, Carbohydrate 2, Fiber 0.2, Sugar 0.1, Protein 85.4

GRILLED FLAT IRON STEAK



Grilled Flat Iron Steak image

Use your favorite marinade for an easy and delicious steak. This cut of meat needs hardly any trimming. Plus it's great at absorbing marinades, and it grills up beautifully.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 4h10m

Yield 2

Number Of Ingredients 3

1 (1 pound) flat iron steak
1 cup prepared marinade
Salt and freshly ground black pepper to taste

Steps:

  • Cut steak in half crosswise into 2 equal pieces. Place in a zip-top plastic bag. Pour in marinade; squeeze air out of bag and seal. Place in a bowl; refrigerate 4 hours to overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove marinated steaks from bag and drain on paper towels. Sprinkle both sides with salt and pepper.
  • Place steaks on the grill. Cook until medium-rare, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 125 and 130 degrees F (54 degrees C). Transfer steaks to a warm plate; lightly tent with aluminum foil. Let rest 8 to 10 minutes before slicing and serving.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 8 g, Cholesterol 154.8 mg, Fat 26.1 g, Protein 46.6 g, SaturatedFat 10.1 g, Sodium 3023 mg

BLUE CHEESE FLAT IRON STEAK



Blue Cheese Flat Iron Steak image

This is one of my favorite flat iron steak recipes. If you haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step further by folding in a little butter to make the dish even more drool-worthy. -Amanda Martin, Monson, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon pepper
1/4 teaspoon salt
1-1/4 pounds beef flat iron steak or top sirloin steak (1 inch thick)
BLUE CHEESE BUTTER:
1/4 cup crumbled blue cheese
3 tablespoons butter, softened
1 tablespoon minced fresh chives
1/8 teaspoon pepper

Steps:

  • In a shallow dish, combine the first seven ingredients. Add beef; turn to coat. Cover and refrigerate 30 minutes., In a small bowl, mix blue cheese, butter, chives and pepper; set aside. Drain beef, discarding marinade., Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with blue cheese butter.

Nutrition Facts : Calories 483 calories, Fat 39 g fat (15 g saturated fat), Cholesterol 120 mg cholesterol, Sodium 414 mg sodium, Carbohydrate 2 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29 g protein.

EASY FLAT IRON STEAK IN WINE SAUCE



Easy Flat Iron Steak in Wine Sauce image

This simple flat iron steak stays tender in a delicious wine sauce, and is a sure jaw dropper.

Provided by Jackie B.

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 1h20m

Yield 2

Number Of Ingredients 11

2 (6 ounce) flat iron steaks
2 tablespoons olive oil
⅛ teaspoon cayenne pepper, or to taste
1 teaspoon ground black pepper
1 tablespoon ground paprika
1 teaspoon salt
1 ½ teaspoons dry mustard powder
1 ½ teaspoons garlic powder
3 tablespoons olive oil
½ cup dry red wine
1 cup sliced portobello mushrooms

Steps:

  • Allow the steaks to come to room temperature.
  • Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste.
  • Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat.
  • Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C).
  • Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes.
  • Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve.

Nutrition Facts : Calories 710.7 calories, Carbohydrate 8.6 g, Cholesterol 115.8 mg, Fat 54.7 g, Fiber 2.6 g, Protein 37.8 g, SaturatedFat 12.3 g, Sodium 1279.7 mg, Sugar 2.1 g

SPICY FLAT IRON STEAK RUB



Spicy Flat Iron Steak Rub image

This is a super flavorful rub with a Southwest taste for flat iron steak. You can use this recipe for grilling, broiling or stove top (fry pan or stove top grill) cooking. The steak is also great served with a few slices of avocado on top. Let the rub sit for up to 2 days, if possible, for the best flavor.

Provided by Michelle Berger

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons brown sugar
1 teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon chili powder
1 ½ teaspoons ancho chile powder
1 teaspoon chipotle chile powder
1 tablespoon salt-free seasoning blend
salt and black pepper to taste
1 (2 pound) flat iron steak
¼ cup vegetable oil

Steps:

  • Mix the brown sugar, garlic powder, onion powder, chili powder, ancho chile powder, chipotle chile powder, salt-free seasoning blend, salt, and pepper together in a bowl until thoroughly blended. Sprinkle over both sides of the steak, and rub into the meat. Cover, and refrigerate at least 30 minutes, or up to 2 days.
  • Before cooking, drizzle steak with vegetable oil, and rub the oil into the meat. Cook as desired.

Nutrition Facts : Calories 586.1 calories, Carbohydrate 9.4 g, Cholesterol 154.8 mg, Fat 40.4 g, Fiber 1.3 g, Protein 47.2 g, SaturatedFat 12.3 g, Sodium 184.5 mg, Sugar 7.1 g

FLAT-IRON STEAK AU POIVRE



Flat-Iron Steak au Poivre image

Flat-iron steak is a relatively inexpensive cut with great flavor and lots of marbling. It usually comes in one large piece that can be grilled whole like a flank or cut into individual steaks, as it's done here.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 55m

Number Of Ingredients 10

2 flat-iron steaks (6 to 8 ounces each)
Coarse salt
2 tablespoons black peppercorns
1 tablespoon canola oil
2 tablespoons unsalted butter
1 large shallot, halved and thinly sliced (1/2 cup)
1/3 cup cognac
1 tablespoon Worcestershire sauce
2/3 cup low-sodium or homemade chicken stock
2 tablespoons heavy cream

Steps:

  • Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.
  • Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.
  • Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.

FLAT-IRON STEAK WITH DRY RUB



Flat-Iron Steak With Dry Rub image

Can use with any steak. From Silvia Lehrer's Cooking column in Dan's Papers, June 29, 2007. The meat is an innovative cut to the shoulder top blade steak which resulted in the nickname "flat-iron" with the rectangular shape at one end and the arrow-like at the other end.

Provided by Oolala

Categories     Steak

Time 17m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 teaspoon coarse salt, kosher salt
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 (6 ounce) flat iron steaks (shoulder top blade steaks)
2 tablespoons extra virgin olive oil

Steps:

  • Combine first 4 ingredients and stir to mix.
  • Rub the mixtue into the steaks to season and drizzle with olive oil.
  • Heat a large iron skillet over medium heat for several minutes until hot.
  • Put in the steaks and cook 3-4 minutes on one side, turn and cook 2-3 minutes longer for medium rare.
  • Let meat rest for 5 minutes then serve.

Nutrition Facts : Calories 435.1, Fat 33, SaturatedFat 9, Cholesterol 110.6, Sodium 709.2, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 32.2

GRILLED FLAT IRON STEAK WITH BLUE CHEESE BUTTER AND GRILLED GRAPES



Grilled Flat Iron Steak with Blue Cheese Butter and Grilled Grapes image

Provided by Kelsey Nixon

Time 44m

Yield 4 servings

Number Of Ingredients 13

2 cloves garlic, crushed
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1/4 teaspoon kosher salt
1 teaspoon cracked black pepper
1/2 cup extra-virgin olive oil
1 1/2 pounds flat iron or flank steak
1 small bunch (1/2 pound) champagne grapes, broken into clusters
3 tablespoons softened unsalted butter
1 heaping tablespoon crumbled blue cheese
1 tablespoon fresh chives, chopped
1/8 teaspoon cracked black pepper
Pinch of salt

Steps:

  • In a resealable plastic bag combine garlic, rosemary, oregano, kosher salt, black pepper and olive oil. Place the steak in the bag and massage bag to mix ingredients and distribute into the steak. Squeeze the excess air from the bag and seal. Marinate for at least 30 minutes at room temperature.
  • Preheat grill or grill pan to medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess and discard the remaining marinade. Cook the steak on the preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Allow the steak to rest in a warm place for 5 minutes before slicing thinly across the grain.
  • While steak is grilling place grape clusters on hot grill; cook 4 to 5 minutes or until the grapes begin to char and soften, turning occasionally.
  • In a small bowl mash together the butter, blue cheese, chives, 1/8 teaspoon of black peppe and salt; set aside.
  • Serve rested steak with a dollop of blue cheese butter alongside grilled grapes.

SOUTHWEST FLAT IRON STEAK



Southwest Flat Iron Steak image

Make and share this Southwest Flat Iron Steak recipe from Food.com.

Provided by BakinBaby

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons chili powder
2 tablespoons brown sugar (packed)
1 tablespoon cumin
2 teaspoons garlic, minced
2 teaspoons balsamic vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
1 -1 1/2 lb flat iron steak

Steps:

  • Combine all ingredients (except steak) in a small bowl.
  • Press rub evenly onto flat iron steaks. Let set for 1- 2 hours.
  • Grill over hot fire, turning often to avoid burning, being careful not to overcook.
  • Cut across the grain.

Nutrition Facts : Calories 255.4, Fat 13.8, SaturatedFat 4.9, Cholesterol 73.7, Sodium 168.7, Carbohydrate 10.7, Fiber 1.6, Sugar 7.6, Protein 22.2

DRUNKEN FLAT IRON STEAK



Drunken Flat Iron Steak image

A friend tried something like this in Texas and this was our version of it.

Provided by Cocina JNOTS

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 6h15m

Yield 6

Number Of Ingredients 5

1 (2 pound) flat iron steak
¼ cup dry vermouth
¼ cup sweet vermouth
2 ½ tablespoons olive oil
1 tablespoon red pepper flakes

Steps:

  • Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate.
  • Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving.

Nutrition Facts : Calories 370 calories, Carbohydrate 3.6 g, Cholesterol 103.2 mg, Fat 23.3 g, Fiber 0.4 g, Protein 31.3 g, SaturatedFat 7.5 g, Sodium 99.3 mg, Sugar 1.7 g

LEMON BASIL PESTO FLAT IRON STEAK



Lemon Basil Pesto Flat Iron Steak image

Lemon and basil combine nicely into a pesto topping for steaks.

Provided by desihannagan

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 30m

Yield 6

Number Of Ingredients 10

4 cloves garlic
2 cups packed fresh basil leaves
⅓ cup pine nuts
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
1 ½ tablespoons fresh lemon juice
¾ teaspoon red pepper flakes
6 (6 ounce) flat iron steaks
2 large cloves garlic, minced
salt and pepper to taste

Steps:

  • Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper.
  • Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  • Grill the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.

Nutrition Facts : Calories 569.1 calories, Carbohydrate 3.5 g, Cholesterol 121.9 mg, Fat 44.2 g, Fiber 0.8 g, Protein 40.1 g, SaturatedFat 11.9 g, Sodium 212.6 mg, Sugar 0.5 g

IRISH WHISKEY FLAT IRON STEAK



Irish Whiskey Flat Iron Steak image

This Irish whiskey marinade is our favorite for using with flat iron steak. It adds a juicy and delicious flavor to the meat.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 1h35m

Yield 4

Number Of Ingredients 10

⅔ cup extra-virgin olive oil
3 tablespoons Irish whiskey
3 tablespoons soy sauce
1 tablespoon minced green onion
1 tablespoon minced garlic
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
½ teaspoon dried thyme
⅛ teaspoon crushed dried rosemary
4 (8 ounce) flat iron steaks

Steps:

  • Combine the olive oil, whiskey, soy sauce, green onion, garlic, pepper, parsley, thyme, and rosemary in a large, sealable plastic bag; seal and shake to mix. Add the steaks to the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate at least 1 hour. Remove steaks from marinade; discard the marinade. Allow the steaks to come to room temperature before cooking.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook the steaks until they are beginning to firm and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes before serving.

Nutrition Facts : Calories 792.3 calories, Carbohydrate 3 g, Cholesterol 154.8 mg, Fat 62.9 g, Fiber 0.7 g, Protein 47.8 g, SaturatedFat 14.8 g, Sodium 823.9 mg, Sugar 0.3 g

SOUTHWESTERN FLAT IRON STEAK FAJITAS



Southwestern Flat Iron Steak Fajitas image

Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, you can use flank steak, skirt steak, or chuck steak - but you will have to adjust the cooking time to a time that is appropriate for their thickness. Steak should marinate overnight in the refrigerator. The sauces can all be made the night before as well, cover and refrigerate. Pico De Gallo is Spanish for "rooster's beak". It is traditionally a relish chopped ingredients. The version below is similar to what you would find in Mexico and makes about 1 1/2 cups. Guacamole makes about 1 cup. Cilantro Cream Sauce makes about 1/2 cup. The Fajita Marinade makes about 2 cups.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 31

2 lbs flank steaks or 2 lbs chuck steaks
1 teaspoon southwest dried chipotle powder (can use Southwest Chipotle Seasoning)
1 teaspoon olive oil
1 yellow onion, sliced lengthwise
1 red bell pepper, seeded and sliced lengthwise
12 (6 inch) flour tortillas
shredded cheese (optional)
1 cup soy sauce
1 1/2 cups pineapple juice
1 tablespoon ground cumin
1 1/2 teaspoons fresh garlic, minced
3 tablespoons fresh squeezed lime juice
1 cup roma tomato, diced (you can use canned organic diced tomatoes)
1/4 cup white onion, diced
1 1/2 tablespoons cilantro, chopped finely
1 tablespoon jalapeno, minced
1 teaspoon lime juice, fresh
1/2 teaspoon kosher salt
2 small avocados or 1 large avocado, cubed
1 tablespoon lime juice, fresh
1/4 cup pico de gallo
1 1/2 teaspoons garlic, minced
1 teaspoon olive oil
1 teaspoon jalapeno, minced
1/2 teaspoon kosher salt
1/2 cup sour cream
1/8 cup cilantro
1 green onion, chopped
2 teaspoons lime juice
salt
pepper

Steps:

  • Put marinade ingredients and steak in a large zip-lock bag or container with lid and marinate in refrigerator overnight.
  • Combine all the ingredients for each sauce; Pico De Gallo, Guacamole & Cilantro Cream Sauce. Do not mash the avocados in the guacamole - leave as cubes. Cover and put in refrigerator.
  • To prepare the fajitas, preheat grill or broiler on high. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. Place steaks on grill or on broiler pan in oven. Grill or broil for 8 minutes. Flip and continue grilling for 6 minutes for a medium rare steak. Slice steak across the grain.
  • Meanwhile, heat olive oil in a large sauté pan over high heat. Add onions to pan and cook 1 minute, stir constantly. Add peppers to pan and sauté for 1 minute, stir constantly. Season with 1 tsp of Southwest Chipotle Seasoning. Remove pan from heat.
  • Place vegetables on the heated Cast Iron Fajita Platter or on a serving plate. Place sliced Flat Iron Steaks on top of the vegetables. Serve with tortillas, Pico de Gallo, Cilantro Cream Sauce and Guacamole. Top with shredded cheese, if so desired.

Nutrition Facts : Calories 1168.6, Fat 57.5, SaturatedFat 17.5, Cholesterol 162.4, Sodium 5624.1, Carbohydrate 100.1, Fiber 13.2, Sugar 19.2, Protein 65.1

FLAT IRON STEAK MARINADE



Flat Iron Steak Marinade image

The secret to this wonderful marinade is the cola! It is wonderful on flat iron steaks! But is great with any cut of beef! Cook steaks however desired, brushing remaining marinade as they cook.

Provided by Cara Murray

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 1h10m

Yield 2

Number Of Ingredients 10

1 (8 ounce) flat iron steak
salt and ground black pepper to taste
¾ cup cola-flavored carbonated beverage
½ cup ketchup
¼ cup Worcestershire sauce
2 cloves garlic, minced
½ teaspoon chili powder
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon ground cayenne pepper

Steps:

  • Place steak into a casserole dish and season with salt and black pepper.
  • Whisk cola-flavored beverage, ketchup, Worcestershire sauce, garlic, chili powder, salt, mustard, and cayenne pepper together in a bowl; pour over steak.
  • Marinate steak in the refrigerator, at least 1 hour to overnight.

Nutrition Facts : Calories 342.8 calories, Carbohydrate 33.6 g, Cholesterol 73.7 mg, Fat 13.1 g, Fiber 0.6 g, Protein 23.1 g, SaturatedFat 4.8 g, Sodium 1755.6 mg, Sugar 27.4 g

FLAT IRON STEAK SALAD



Flat Iron Steak Salad image

My steak salad with avocado and radishes is a big plate of summer deliciousness. I sometimes add dried cranberries and cherry tomatoes, but you can customize it to suit your tastes. -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3/4 pound beef flat iron steak or top sirloin steak
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
5 ounces fresh baby spinach (about 6 cups)
1 medium beefsteak tomato, sliced
1/2 medium ripe avocado, peeled and sliced
4 radishes, thinly sliced
1/4 cup crumbled blue cheese, optional

Steps:

  • Sprinkle steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., Meanwhile, in a small bowl, whisk oil, vinegar, lemon juice and the remaining salt and pepper. Divide spinach among 4 plates. Add tomato, avocado and radishes., Cut steak into slices; place over salad. Drizzle with dressing; if desired, sprinkle with cheese.

Nutrition Facts : Calories 321 calories, Fat 25g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 529mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

5-INGREDIENT FLAT IRON STEAK MARINADE



5-Ingredient Flat Iron Steak Marinade image

This marinade works great on flat iron steak or any cut of beef. I prefer to use it on a charcoal grill, but can be used with any method of your choice.

Provided by BBQMAN911

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time P1DT5m

Yield 2

Number Of Ingredients 5

1 (8 ounce) flat iron steak, or to taste
2 pinches salt and coarsely ground pepper to taste
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons Worcestershire sauce (such as Lea and Perrins®), or as needed

Steps:

  • Season steak with salt and pepper and place in a resealable bag. Add onion, garlic, and enough Worcestershire sauce to cover bottom of steak. Coat steak with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours, shaking periodically to coat steak.

Nutrition Facts : Calories 246.1 calories, Carbohydrate 9.4 g, Cholesterol 73.7 mg, Fat 12.5 g, Fiber 1 g, Protein 22.3 g, SaturatedFat 4.8 g, Sodium 408.3 mg, Sugar 4.1 g

PEPPERCORN RUBBED AND GRILLED FLAT IRON STEAK



Peppercorn Rubbed and Grilled Flat Iron Steak image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 6

4 tablespoons cracked black pepper
1/8 teaspoon ground allspice
1/4 cup chopped green peppercorns
6 (4-ounce) flat iron steaks (flank steak can be used as a substitute)
Kosher salt
Chopped fresh rosemary leaves, for garnish (about 2 sprigs)

Steps:

  • Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.

CREOLE PAN-FRIED FLAT IRON STEAK



Creole Pan-Fried Flat Iron Steak image

My wife prefers my pan-fried steaks over grilled Filet Mignon, New York Strip or Sirloin any day. The key is not so much the cut of the meat, rather how it is prepared to give it its magic.

Provided by EL~LOCO~FOODS

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 30m

Yield 3

Number Of Ingredients 9

2 pounds flat iron steak
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 tablespoons lime juice
2 teaspoons garlic salt
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 ¼ teaspoons blackened seasoning
½ cup butter
½ cup water

Steps:

  • Heat a skillet over medium heat. Season the steak with hot pepper sauce. Sprinkle or mist with a little lime juice and season lightly with just a portion of the garlic salt, salt, black pepper and blackened seasoning.
  • Place the steak in the pan and cover with a lid. Cook for about 20 minutes, or to your desired degree of doneness, turning and adding more seasoning every 5 minutes.
  • Remove steaks to a serving platter and keep warm. Stir butter and water into the pan, removing any browned bits from the bottom to make a gravy. Season with additional garlic salt, salt and pepper to taste. Serve steaks with gravy drizzled over them.

Nutrition Facts : Calories 848.2 calories, Carbohydrate 2.2 g, Cholesterol 287.7 mg, Fat 65.6 g, Fiber 0.3 g, Protein 62.8 g, SaturatedFat 32.9 g, Sodium 2103.5 mg, Sugar 0.2 g

Tips:

  • Choose the right steak: Look for a flat iron steak that is at least 1 inch thick and has good marbling.
  • Season the steak properly: Season the steak with salt, pepper, and any other desired spices before cooking.
  • Cook the steak over high heat: Sear the steak over high heat for 2-3 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
  • Let the steak rest before slicing: Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute.
  • Serve the steak with your favorite sides: Grilled vegetables, mashed potatoes, or a simple salad are all great options.

Conclusion:

The flat iron steak is a delicious and affordable cut of beef that is perfect for grilling. With its tender texture and mild flavor, the flat iron steak is a great choice for both beginners and experienced grillers. By following these tips, you can cook a perfect flat iron steak that will impress your friends and family.

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