Jul 11, 2019, Updated Oct 17, 2024
What is Flat Iron Steak?
Flat iron steak is a cut of beef that comes from the shoulder (chuck) of the cow. Though it’s from a tougher area, it’s known for being tender due to the removal of connective tissue. It has good marbling, which makes it flavorful. It’s versatile and great for grilling, pan-searing, or broiling. Its beefy flavor is similar to ribeye but more affordable. I like to cook it over high heat and slice it thinly against the grain for extra tenderness. It’s an underrated cut that delivers on flavor. Flat iron steak is the second most tender cut after filet mignon. Its tenderness and rich flavor make it a great choice for those who want a balance of taste and value.
Here’s What You Need
I keep this easy Flat Iron Steak recipe super simple, then serve it with my favorite flavor-packed green sauce for steak, called Aji Verde. Round up the ingredients and tools so you can get cooking!
Flat Iron Steak Recipe Ingredients
Flat Iron Steak: See possible substitutes below. Cooking oil: Choose an oil with a high smoke point for achieving a good sear without burning. I like avocado oil and olive oil (not extra virgin). Canola or vegetable oil work, too. Coarse salt and black pepper: Kosher salt and freshly cracked pepper enhance the natural flavors of the meat. They also help develop a delicious crust when seared.
Tools Needed
You don’t much to make this yummy steak recipe with its tasty sauce! Each of these can be cooked similarly, but adjust cooking times depending on thickness and desired doneness.
Gas or charcoal grill, or grill pan. A shining hot skillet works beautifully, too. A brush to coat the steak with oil and a small bowl to hold the oil. Cutting board and knives.
Internal Temperature for Flat Iron Steak Doneness
Here are the internal temperatures for different levels of doneness for flat iron steak:
Prepare the sauce
Combine all the ingredients in a small food processor or blender. Pulse until the mixture is relatively smooth but still has some texture.
Prepare the steak
Brush both sides of the steak with a teaspoon at a time of oil and generously season with salt and pepper.
Grill the steak
Place the steak on the preheated grill and allow it to sear on one side without moving it. Wait until it easily lifts when you gently raise a corner with tongs. Here’s my guide to the best temperature for grilling steak. Once the first side has nice grill marks and is well-seared, flip the steak and continue cooking until it reaches an internal temperature of 125ºF for medium-rare.
Rest and serve
Transfer the steak to a cutting board and cover it loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute. Slice the steak and drizzle the green sauce over the top before serving. For best results, remove the steak from heat when it’s about 5°F lower than your target temperature. It will continue cooking from residual heat (carryover cooking) as it rests. Medium-rare: 130-135°F Medium: 140-145°F Medium-well: 150-155°F Well-done: 160°F+
Make Ahead and Storage
Cooked flat iron steak can be stored in the fridge for up to 3 days.
Overcooking: Cooking beyond medium-rare leads to toughness. Aim for an internal temperature of 125ºF which you can test with an instant-read thermometer. Skipping the rest: Not letting the steak rest causes juices to run out. Always rest for at least 5 minutes. Under-seasoning: Insufficient seasoning results in bland flavor. Season generously with salt and pepper. Cold grill or pan: Cooking on a cold surface prevents proper browning. Preheat your grill or pan for 5-10 minutes. Your surface should be shimmering hot and not at a medium-high heat. Cutting with the grain: Slicing in the same direction as the grain makes the steak tough. Always cut against the grain for tenderness.
To reheat, gently warm it in a skillet over low heat to avoid overcooking. Always store leftovers in an airtight container to maintain freshness. You can freeze leftover steak and thaw to use it in sandwiches etc. READ MORE: How to Defrost Steak in the Microwave.
Final Notes, Pro Tips + Science-Based Secrets
As a food scientist, I love to share my tips and tricks to getting incredible results:
Peruvian aji verde – the creamy green sauce pictured (recipe below!) Garlic Butter Sauce – a classic for a reason. Chimichurri Sauce (green sauce for steak) with fresh herbs and a bright zing
Flat Iron Steak Side Dishes
Try it with creamy mashed potatoes, cornbread casserole, or air fryer eggplant. It’s also lovely with crunchy green veggies like beans and pan-fried asparagus.
If you have any leftover steak, slice it thinly for use in sandwiches, salads, or turn it into a version of beef tacos.
Patience on the grill: Resist the urge to flip the steak too soon. Allowing it to sear properly before flipping creates a flavorful crust, enhancing both texture and taste. Consider marinating: Make up your favorite marinade and smother your steak in it to rest overnight in. Use a meat thermometer: To achieve perfect doneness, use a meat thermometer. This ensures you hit the ideal temperature without guessing, preventing overcooking. Resting is key: Allow the steak to rest after cooking. This is crucial for redistributing the juices throughout the meat, resulting in a juicier, more flavorful steak when sliced. Cutting technique: Always slice against the grain to maximize tenderness. This shortens the muscle fibers, making each bite easier to chew.
Just skimming through? Here are a few highlights:
Other Steak Recipes You’ll Love
Here are some more steak recipe picks to try out.
Make beef steak broccoli stir-fry when you’re in the mood for a tossed-together kinda meal. This recipe for steak made in an Instant Pot delivers butter-tender beef that you can (almost) eat with a spoon! My Salisbury steak is dripping in rich flavors and goodness. Steak benny with blue cheese and buttermilk Hollandaise? Yes, please!
