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This grilled flat iron steak recipe transforms a thinner marbled cut of meat into juicy and tender perfection. It cooks in just 10 minutes!
★★★★★ REVIEW
“Steak came out juicy and flavorful. Yet so simple! My husband and I loved it. We also added some mushrooms and onions as a topping. Will use this recipe every time from now on. Divine!!!” – Sabrina
Table of Contents
My family loves it when I bust out the grill to cook some steaks, and I’ve recently enjoyed cooking the humble flat iron steak.
I like to keep the seasonings and marinade simple to let the meat’s natural flavor shine. I usually marinate it for just 5 minutes, but you can leave it for up to 24 hours if you’re prepping ahead for a summer BBQ or family dinner. It’s juicy, tender, and cooks quickly, whether you grill or pan-sear it.
Key Ingredients
- Flat iron steak. Look for steaks that are marbled with fat and have a consistent thickness. This steak can be a little hard to find at some grocery stores, so go straight to your local butcher.
- Marinade. Just a simple mix of olive oil, garlic cloves, smoked paprika, kosher salt, and black pepper. Yes, this may look simple, but it packs in so much flavor while letting the meaty flavor of the steak shine.
How to make flat iron steak
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Stir the marinade ingredients in a small bowl.
Step 2- Place the steak in a shallow bowl or ziplock bag. Pour the marinade over the top until fully coated.
Step 3- Cook the flat iron steak on a hot grill or grill pan for 3-4 minutes, flip, and cook until it reaches 125°F (or desired doneness). Let the steak rest before slicing and serving.
Flat Iron Steak Recipe
Video
Ingredients
- 1 1/2 pounds flat iron steak
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cloves garlic
Instructions
- In a small bowl, combine the olive oil, smoked paprika, black pepper, salt, and minced garlic. Mix well to create a marinade.
- Place the flat iron steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, making sure it is evenly coated. Let the steak marinate for at least 5 minutes at room temperature, or refrigerate for up to 24 hours.
- Preheat your grill or grill pan to medium-high heat.
- Place the steak on the preheated grill. Cook for about 4-5 minutes per side for medium-rare doneness, or adjust the cooking time to your preferred level of doneness.
- Remove the steak from the grill and transfer it to a cutting board. Let the steak rest for 5 minutes before slicing against the grain.
Notes
- Rare- 125ºF
- Medium-rare- 135ºF
- Medium- 145ºF
- Medium-well- 155ºF
- Well-done- 165ºF
Nutrition
If you tried this Flat Iron Steak recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Arman’s recipe tips
- Marinate for longer. I usually need just 5 minutes, but this steak can be marinated for up to 24 hours. If you’re letting it marinate for longer than 30 minutes, place the meat and marinade in the fridge.
- Bring to room temperature. Place the steak on the counter for 20 to 30 minutes before grilling so it cooks more evenly.
- Always preheat the grill. Make sure the grill reaches between 450°F and 500°F so the steak sizzles as soon as it hits the grill grates. If you use a grill pan and cook this on the stovetop, I like to use the largest burner so the pan is well heated at all times.
- Let the steak rest for at least 5 minutes after grilling. This will allow the natural juices to be redistributed, making the meat extra juicy and flavorful.
- Slice against the grain. Slicing the steak against the grain is critical to shortening the meat fibers and giving you more tender slices. It’s also great if you are using it in other dishes, like a steak salad.
Storage instructions
To store: Keep the leftovers in an airtight container in the refrigerator for 3 to 4 days.
Frequently asked questions
While similar, flat iron and flank steak are cut from different parts of the cow. The flat iron steak comes from the shoulder blade and is known for its marbling and tenderness. Flank steak is cut from the abdominal muscles and is known for its bold, beefy flavor and lean texture.
If you can’t find flat iron steak, a few cuts offer similar taste and tenderness when grilled over high heat, such as chuck eye, skirt, flank, strip, or sirloin.
Flat iron steak, also known as top blade steak, butlers’ steak, and oyster blade steak, is a well-marbled, tender cut of beef that comes from the shoulder area of the cow. The name “flat iron” refers to its shape, which resembles an old-fashioned flat clothing iron.
Yes! Flat iron steak is a tender cut, which is perfect for grilling or pan-searing.
More steak recipes
Originally published August 2023, updated May 2025
Steak came out juicy and flavorful. Yet so simple! My husband and i loved it. We also added some mushrooms and onions as a topping. Will use this recipe everytime from now on. Absolutely Devine!!!
Thanks, Sabrina!
Simple and delicious!
Thanks, Roxanne!