Fire up the grill for flat iron steak! This thinner cut of beautifully marbled and beef-flavored steak, combined with a profoundly savory marinade, is the perfect choice for your summer grilling season.
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 30 minutes at room temperature, or refrigerate for up to 4 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
TO STORE. Keep the leftovers in an airtight container in the refrigerator for 3 to 4 days.TO FREEZE. Reheat the steak in a baking dish with a splash of beef broth in a 250ºF oven until the internal temperature reaches 110ºF.