Never had one that was tough. Make sure you insert the thermometer into the thickest part of the steak, which takes the longest to cook through and is consequently most likely to be raw. It makes a delicious flat iron steak! Transfer steaks to preheated oven; bake to desired doneness, seasoned-side up, 8 to 10 minutes for medium-well. We still sear the steak on each side. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Searing steak on the grill or stovetop (in the right size pan) and finishing in the oven is a very common method of preparation. Slicing tough cuts against the grain, rather than with it, can make them easier to chew. Flip and sear the seasoned side about 2 minutes. If the clerk looks at you funny when you request flat iron steak, try asking for a “top blade” cut. Pour in marinade; squeeze air out of bag and seal. wikiHow is where trusted research and expert knowledge come together. Is there anything else I could use? Brush the cooking grates clean. We like ours cooked to medium rare to ensure it doesn't become too tough. So what’s in the marinade you say? It’s lean, inexpensive, and a cinch to cook. wikiHow's. Season with salt and pepper. Although this recipe is not designated a "fajita" recipe, we found the flatiron steak with this marinade worked perfectly for that. My hubby took one bite into this steak and went berzerk -- he declared it the BEST fajita meat he'd ever eated. broccolini, with stalks no wider than ½ inch, 1 teaspoon I went for an earthy spice blend of garlic, onion, smoked paprika, and generous amounts of kosher salt and pepper. Info. You saved Grilled Flat Iron Steak to your. Place steaks on the grill. Go easy on the lighter fluid. However, many meat aficionados like to get their flat iron steaks as close to medium (with a dark reddish brown exterior and a cool pink center) as possible to preserve the cut’s subtler notes and keep it from getting rubbery. It is wonderful for marinating, and grills in a matter of minutes, a perfect combination for this recipe. Stabbing the meat will cause all the good juices to flow out and rob it of flavor. Use your favorite marinade for an easy and delicious steak. Add scallions to grill and cook, turning a few times, until tender and slightly charred in places, about 4 minutes. Warm up the grill to medium-high heat. The longer you allow it to marinate the better, I cooked this the next day, and it was so good! Create an account easily save your favorite content, so you never forget a recipe again. Giving the steaks some room to breathe makes for optimal heat distribution and prevents sticking. If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat. Add steak to a large re-sealable plastic bag. Delish editors handpick every product we feature. Must be that 71759 doesn't know how to cook a flat iron steak. You may be able to find the same content in another format, or you may be able to find more information, at their web site. finely grated lemon zest, ½ teaspoon I like a spicy/salty flavor so I cut the brown sugar in half but otherwise made as directed. Loosely shape the mixture into a log about 1 inch in diameter. Preheat grill over medium-high heat. The rub was okay But the first reveiwer as never had a real "flat iron" steak. It is often described as having both the tenderness of a ribeye or strip steak while still having the full-flavored character of a sirloin or skirt steak. On another plate, drizzle steaks with oil and season all over with salt and pepper. Learn more... Flat iron steak is a faithful favorite for many meat lovers. extra-virgin olive oil, plus more for drizzling, red mini bell pepper, seeded, stemmed, and finely chopped, Wine And Spirit Tags Are Perfect For Holidays, Starbucks Color-Changing Holiday Cups Are Here, 23 Healthier Ways To Eat Pumpkin This Fall. Flat Iron Steak is cut from the shoulder of a steer and is the second most tender cut after the tenderloin. 465 calories; protein 46.6g 93% DV; carbohydrates 8g 3% DV; fat 26.1g 40% DV; cholesterol 154.8mg 52% DV; sodium 3023mg 121% DV. By using our site, you agree to our. Since it has a lower fat content, flat iron steak is packed with protein and light on sodium and superfluous calories, making it a good diet food and a healthier alternative to a traditional steakhouse dinner. Thanks for this -- we highly recommend it! Tent with foil and let rest, 10 minutes. Scoop the mixture out of the bowl onto a sheet of parchment or wax paper. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e8\/Grill-Flat-Iron-Steak-Step-1.jpg\/v4-460px-Grill-Flat-Iron-Steak-Step-1.jpg","bigUrl":"\/images\/thumb\/e\/e8\/Grill-Flat-Iron-Steak-Step-1.jpg\/aid9368113-v4-728px-Grill-Flat-Iron-Steak-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"