Grilled Flat Iron Steak Recipe

Spiced flat iron steak with roasted Yokon Gold potatoes

Steven Morris Photography/Getty Images

Prep: 5 mins
Cook: 8 mins
Total: 13 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
405 Calories
26g Fat
2g Carbs
38g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 405
% Daily Value*
Total Fat 26g 33%
Saturated Fat 9g 43%
Cholesterol 125mg 42%
Sodium 472mg 21%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein 38g
Vitamin C 0mg 0%
Calcium 13mg 1%
Iron 4mg 25%
Potassium 500mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Flat iron steaks are fairly new on the market, first appearing in 2002. This steak is versatile and very flavorful. And it's easy to cook. Marinate the steak, then grill it to medium-rare or medium. Let it stand for 5 to 6 minutes, then slice it against the grain in thin strips.


Steps to Make It

  1. Gather the ingredients.

  2. Place the steak in a shallow dish. Use a fork to prick the steak deeply, all over its surface, on both sides.

  3. In a small bowl, combine remaining ingredients and mix well.

  4. Pour over steak; cover and refrigerate for 1 to 24 hours.

  5. When ready to grill, prepare and preheat grill.

  6. Cook steak over medium coals for 3 to 4 minutes on each side, turning once, until medium doneness. This steak should not be cooked to medium-well or well-done, or it will be very tough.

  7. Place on cutting board, cover with foil and let stand 5 minutes.

  8. To serve, position the steak, so the grain is running from left to right. Hold the steak using tongs with your non-dominant hand. Using a very sharp knife, place the knife on the steak, then tilt it to the left. Slice the steak thinly.

  9. Serve immediately and enjoy.


  • When you slice against the grain, make sure that you've lined up your sharp knife across the strands, not parallel to them. Cutting against the grain will make it easier when you chew these pieces, as this type of steak has a tendency to be tougher than other cuts.