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Grilled flat iron steak sliced on a board

Grilled Flat Iron Steak

A tender, well-marbled flat iron steak (a.k.a. top blade) marinated and seared hot, then sliced thin against the grain. Juicy, flavorful, and ready in minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lb flat iron steak about 2 steaks
  • 3 tbsp olive oil
  • 3 garlic cloves minced
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp black pepper
  • 1 tsp salt to taste
  • 2 tbsp butter for basting

Method
 

  1. Whisk the olive oil, garlic, soy sauce, balsamic, Dijon, salt, and pepper. Marinate the steak 1 to 4 hours.
  2. Take the steak out 30 minutes before cooking and pat it dry.
  3. Sear on a hot grill or cast-iron pan 3 to 4 minutes per side, basting with butter, until it reaches 130 to 135°F for medium-rare.
  4. Rest 5 to 10 minutes, then slice thin against the grain and serve.

Notes

Flat iron is the same cut as top blade, from the shoulder. It has a line of grain running through it, so slice thin across the grain for the most tender bite. It's best cooked to medium-rare.