Extremely tender, Grilled Flat Iron Steak is best seasoned simply and grilled to rare or medium-rare perfection. We season the steak with just four ingredients which will lend subtle flavor and a delicious finish to it without obscuring the wonderful flavor of the steak. Serve Grilled Flat Iron Steak with Roasted Peppers Italian Style and either Chimichurri or Aleppo Pepper Chimichurri, as pictured, accompanied by a full-bodied Old Vine Zinfandel or Cabernet Sauvignon.
Prep Time: 10 minutes, Total Time: 30 minutes, plus marinating time. Serves: 2
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Ingredients:
- One 1 ½ to 2 lb. Flat Iron Steak
- 2 Tbs Extra Virgin Olive Oil
- 1 tsp finely chopped fresh Rosemary leaves
- ½ tsp coarsely ground Black Pepper
- 1 tsp coarse Sea Salt
Preparation:
- Lay the flat iron steak in a suitable sized container. Pour 1 tablespoon of olive oil on to the steak and massage it into the beef, then turn the steak over and repeat with the second tablespoon of olive oil.
- Strip the rosemary leaves from the branches onto a cutting board and chop finely. Add the black pepper and sea salt to the chopped rosemary leaves and mix them together with a teaspoon to make your seasoning.
- Sprinkle half the seasoning on one side of the oiled flat iron steak, turn the steak over and repeat with the remaining half of the seasoning. Cover and refrigerate for at least 8 hours or overnight.
- Prior to grilling, remove the steak from the refrigerator and allow it to come to room temperature.
- Heat the grill to a high heat, i.e. you can hold your hand 1-inch from the heated grill surface for only 5 seconds.
- Place the flat iron steak on the grilling surface and grill for 5 to 7 minutes per side to an internal temperature of 130 F for medium rare.
- Remove the flat iron steak from the grill to a cutting board, cover with foil and allow it to rest for 10 minutes.
- Slice the Grilled Flat Iron Steak on the bias and serve immediately.
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