Grilled Flat Iron Steak is something you’ll want to make on repeat all summer long. A quick grocery store shortcut is used as a topping, making this perfect for a weeknight.

Grilled flat iron steak on a serving platter with a meat fork, pickled vegetables and sea salt.

When you have a three year old, even the most boring errands can seem exciting to them. The library book return slot is so much fun. Dropping something off at the post office is an adventure.

But somewhere along the way, my daughter’s favorite errand became going to the butcher shop. I’m not sure what it is.

The bright lights? The cool temperature? The glass cases full of meat like homemade hot dogs for Sonoran hot dogs to point at?

Whatever it is, I find myself going there more often, and spending more time there, these days (it’s not always creamy salmon pasta around here!). Which gives me ample opportunity to peruse the selections and find something new.

In fact, it was my daughter who pointed at country style pork ribs and wanted to take them home.

I’ve recently discovered flat iron steaks, and, when prepped with my flat iron steak marinade, they’re quickly becoming one of my favorite cuts of beef.

This recipe for Grilled Flat Iron Steak will give you all the details on what this cut of meat is, how to cook flat iron steak, and my favorite way to serve it.

Thinly sliced rare beef on a metal platter with pickled vegetables and sea salt.

First of all, what kind of steak is this?

A flat iron steak is a cut from the shoulder of a cow. It is sometimes called a “top blade roast” or “patio steak.”

The entire top blade of the cow generally weighs between two and three pounds, and most butchers cut that into 4 flat iron steaks (about 8 to 12 ounces each).

Flat iron steaks generally have quite a bit of fat marbling running throughout them, which is what help makes them so tender and flavorful.

My favorite thing about flat iron steaks is how they are almost perfect rectangles, and are an even thickness throughout. That takes some of the guesswork out of grilling them!

This grilled flat iron steak recipe is perfect tucked into steak lettuce wraps or perched on top of steak tostadas.

Grilled flat iron steak, sliced and arranged on a metal platter with giardiniera and sea salt.

How to cook flat iron steak:

You can cook a flat iron steak in a cast iron skillet on the stove (like my orange glazed chicken), or even under your oven’s broiler, but my favorite way to cook it is to grill it.

After marinating, remove your steak from the marinade and let any excess marinade drip off. Bring the steak to room temperature for about a half hour before grilling.

Preheat your grill for direct grilling over medium-high heat. Transfer the steak to the grill and sear each side for 2 minutes.

Then, reduce the heat to medium and continue to grill the steak, turning occasionally, until the center of the meat reaches 130 degrees F for medium-rare*. This should take about 10 to 12 minutes of total grilling time.

Transfer the grilled flat iron steak to a plate and lightly cover with foil. Let stand 5 minutes before thinly slicing across the grain and serving.

*I grilled my steak to a very rare doneness (120 degrees F when I pulled it off the grill), as that’s how my family likes to eat it. If you like it more done, grill until 140 degrees for medium doneness. I don’t ever recommend going over this for good steak.

Thinly sliced rare beef on a metal platter with pickled vegetables and sea salt.

How to garnish grilled flat iron steak:

A perfectly grilled flat iron steak doesn’t really NEED much aside from a sprinkle of flaky sea salt.

But, I also love a little something acidic served with it to cut through the fatty richness of the meat.

I often serve it with a drizzle or balsamic glaze or a spoonful of chimichurri sauce made with both red wine vinegar and lemon juice.

Sometimes I’ll spoon blistered tomatoes over sliced steak.

When I don’t have tomatoes or herbs on hand, my favorite shortcut garnish for grilled steak is jarred giardiniera.

Giardiniera is an Italian relish of pickled vegetables. It is usually made with peppers, celery, carrots and cauliflower.

You can buy a spicy version (or even add your own pickled jalapenos), but I like the mild. I buy the Delallo brand. It is intensely bright and fresh and vinegary. I’m sure there are lots of other brands that are good, too.

I just give the giardiniera a rough chop and spoon it over the sliced steak. It doesn’t get any easier!

Grilled flat iron steak on a serving platter with a meat fork, pickled vegetables and sea salt.

What to serve with this flat iron steak recipe:

I’ll never turn down mashed potatoes with this grilled flat iron steak recipe, and Greek yogurt mashed potatoes and blue cheese mashed potatoes are both great options.

For a fresh veggie side dish, try balsamic asparagus, balsamic green beans or maple glazed Brussels sprouts.

If it’s a hot summer day, cool down with a cold pasta salad like seafood pasta salad or goat cheese pasta salad.

More recipes for meat lovers:

If you like visiting the butcher shop as much as we do, bring home some beef and try some of our favorite meaty recipes!

Grilled flat iron steak on a serving platter with a meat fork, pickled vegetables and sea salt.

Grilled Flat Iron Steak

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 20 minutes

Grilled Flat Iron Steak is something you'll want to make on repeat all summer long. A quick grocery store shortcut is used as a topping, making this perfect for a weeknight.

Ingredients

  • 1 pound flat iron steak
  • 1 batch Flat Iron Steak Marinade
  • 1 cup prepared giardiniera, roughly chopped, for serving
  • Flaky sea salt, for serving

Instructions

  1. Place steak in large zip-top bag and pour marinade over steak. Close bag and refrigerate at least 4 hours or up to 1 day.
  2. Remove steak from marinade and allow excess marinade to drip off; discard marinade. Bring steak to room temperature for 30 minutes before cooking.
  3. Preheat grill for directing grilling over medium-high heat. Transfer steak to grill and cook 4 minutes, turning once halfway through.
  4. Reduce heat to medium and continue cooking 6 to 8 minutes longer or until center of steak reaches 130 degrees F for medium rare, turning occasionally.
  5. Transfer steak to plate and cover lightly with foil. Let stand 5 minutes before thinly slicing across the grain.
  6. Serve steak garnished with giardiniera and salt.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 372Total Fat: 28gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 94mgSodium: 616mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 28g

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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