Grilled Flat Iron Steak

Spiced flat iron steak with roasted Yokon Gold potatoes

Steven Morris Photography/Getty Images

Prep: 5 mins
Cook: 8 mins
Marinate Time: 60 mins
Total: 73 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.)

When you are stumped as to what to make for dinner, a grilled steak is always a good choice as a beef main dish: It is quick to put together and just needs a few minutes to cook. This recipe for grilled flat iron steak calls for only balsamic vinegar and olive oil to marinate, which you can do for as little as one hour or overnight. In under 10 minutes, you will have a flavorful, juicy steak that is perfect accompanied by grilled vegetables, served over a salad, or as a taco filling.

Flat iron steaks first appeared in 2002 and have gained popularity ever since. It is part of the top blade roast, which has a piece of tough connective tissue running through it, creating the flat iron steak on one side, and the top blade steak on the other. Flat iron is quite versatile, very flavorful, and easy to cook.

The steak is best grilled to medium-rare or medium (any more and the meat will become tough). Make sure to let it stand for 5 to 6 minutes to rest, then slice it against the grain into thin strips. Serve this marinated flat iron steak with grilled Parmesan potatoes and grilled asparagus, or creamy polenta and a fresh green salad with crumbled blue cheese.


  • 1 (1 1/2- to 2-pound) flat iron steak

  • 1/4 cup balsamic vinegar

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

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 the remaining ingredients and mix well.

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

  5. When ready to grill, remove the steak from the refrigerator to come to room temperature and prepare and preheat the grill.

  6. Cook the steak over medium heat 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 the steak on a cutting board, cover with aluminum foil, and let stand 5 minutes.

  8. Slice against the grain.

  9. Serve immediately and enjoy.

Why Slice Against the Grain?

Cutting against the grain will make it easier to chew the pieces of steak, as flat iron has a tendency to be tougher than other cuts. When you slice against the grain, position the steak so the grain is running from left to right. Hold the steak using tongs with your non-dominant hand. Line up your sharp knife across the strands, not parallel to them. Tilt the knife to the left so it is at an angle. Slice the steak thinly.