Is flat iron steak good for grilling?

Yes. Its even thickness and excellent marbling make it one of the best cuts for high heat grilling. It cooks fast, develops a great crust, and stays juicy as long as you don't take it past medium.

What is the difference between flat iron steak and flank steak?

They are often confused but come from different parts of the cow. Flat iron comes from the shoulder and is more tender and well marbled. Flank steak comes from the belly and is leaner with a more pronounced grain. Both grill well, but flat iron requires less prep and no marinade.

How do I know when flat iron steak is done?

The most reliable way a is a meat thermometer. Pull the steak at 125°F for rare, 135°F for medium rare, and 145°F for medium. Because the flat iron is a thinner cut, carryover cooking will raise the temperature another 5°F after it comes off the grill. Factor that in.

Can I use a dry rub instead of a marinade on flat iron steak?

Absolutely. Because flat iron is already tender and well marbled, it doesn't need a marinade to tenderize it. A dry rub applied 10 to 15 minutes before grilling builds a better crust on the grill than a wet marinade, which can steam the surface rather than sear it.

Where can I find flat iron steak?

Most well stocked grocery stores carry it, though it may be labeled as top blade steak or shoulder steak depending on the butcher. If you can't find it, ask at the meat counter. Flat steak or skirt steak are the closest substitutes in terms of how they cook.

Grilled Flat Iron Steak

Name: Grilled Flat Iron Steak recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 (6 oz) flat iron steaks (we use Chairman’s Reserve®); 1 tablespoon smoked salt; 1 tablespoon cumin seeds; 1 teaspoon black pepper; 1 tablespoon parsley flakes; 2 teaspoons berbere spice; 1 teaspoon maple java spice; 1 teaspoon garlic powder; 3 tablespoons olive oil, divided; ½ cup crumbled blue cheese; 1 teaspoon chopped garlic; ¼ cup mayonnaise; 2 tablespoons sour cream

Ingredients

Scale

4 (6 oz) flat iron steaks (we use Chairman’s Reserve®)
1 tablespoon smoked salt
1 tablespoon cumin seeds
1 teaspoon black pepper
1 tablespoon parsley flakes
2 teaspoons berbere spice
1 teaspoon maple java spice
1 teaspoon garlic powder
3 tablespoons olive oil, divided
½ cup crumbled blue cheese
1 teaspoon chopped garlic
¼ cup mayonnaise
2 tablespoons sour cream

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Instructions

Using a mortar and pestle, grind smoked salt, cumin seeds and black pepper. Transfer to a small bowl and add parsley flakes, berbere, maple java spice, and garlic powder. Stir to combine.
Lay steaks out on a board coat both sides with the spice rub, pressing it into the meat. Transfer to a plate and refrigerate for 10 to 15 minutes.
Heat grill up to 400°F.
In a small bowl, blue cheese, garlic, mayonnaise, sour cream, and 2 tablespoons olive oil. Stir well and refrigerate until ready to serve.
Brush both sides of the steaks with remaining olive oil. Place on the hot grill and cook for 4 minutes per side for medium doneness.
Remove steaks from the grill and allow to rest for 10 minutes before slicing. Serve with blue cheese dip and your favorite vegetables.

Notes

Substitutions: if you can't find maple java spice, maple seasoning + espresso powder works well. Smoked paprika is a good substitute for berbere.
Resting: always allow steaks to rest for 10 minutes before slicing. This gives the juices time to redistribute throughout the meat for a juicier result.
Make ahead: the spice rub can be mixed up to a week in a advance and stored in an airtight container. The blue cheese dip can me made a day ahead and refrigerated.

Author: Superman Cooks
Prep Time: 15 min
Cook Time: 15 min
Category: grilling

Nutrition

Serving Size: 1 steak
Calories: 273
Sugar: 0.2 g
Sodium: 2048.6 mg
Fat: 24.4 g
Carbohydrates: 3.4 g
Protein: 11.1 g
Cholesterol: 37.3 mg