Grilling a flat iron steak is a fantastic way to enjoy a tender, flavorful cut of beef that’s perfect for any occasion. Whether you’re a seasoned grill master or a beginner, this guide will walk you through the process step-by-step, ensuring your flat iron steak turns out juicy, beautifully seared, and packed with flavor.
What Is a Flat Iron Steak?
Flat iron steak comes from the shoulder of the cow and is known for its rich marbling and tenderness. It’s an affordable alternative to pricier cuts like ribeye but still delivers great taste and texture when cooked right.
Preparing Your Flat Iron Steak for the Grill
Choose Your Steak
Look for a flat iron steak that is about 1 to 1.5 inches thick and well-marbled with fat for the best flavor.
Marinate or Season?
Marinating adds flavor and helps tenderize the meat, but a simple seasoning with salt, pepper, and garlic can also do wonders.
Simple Marinade Recipe:
– ¼ cup soy sauce
– ¼ cup mirin (or substitute with a bit of honey and vinegar)
– 1 tablespoon minced ginger
– 4 cloves garlic, grated
– 1 tablespoon honey
Combine these ingredients in a resealable bag, add the steak, and marinate in the fridge overnight. Turn the steak halfway through to coat both sides evenly.
Alternatively, you can make a dry rub with olive oil, smoked paprika, minced garlic, salt, and black pepper. Massage this into the steak and let it sit for at least 5 minutes at room temperature or up to 24 hours in the fridge.
How to Grill a Flat Iron Steak
Step 1: Preheat the Grill
Heat your grill to medium-high. This temperature is ideal for getting a nice sear without overcooking the inside.
Step 2: Grill the Steak
Place the steak on the grill and cook for about 4-5 minutes on one side. To get those beautiful grill marks, after 4 minutes, rotate the steak 45 degrees and cook for another 2-3 minutes.
Flip the steak using tongs (never pierce it with a fork to keep the juices inside). Grill the other side for the same amount of time, repeating the rotation to create crosshatch grill marks.
Step 3: Check for Doneness
Use a meat thermometer to check the internal temperature:
– Rare: 120-130°F
– Medium-rare: 130-140°F
– Medium: 140-150°F
– Well-done: 150-165°F
Because flat iron steak is relatively thin, it cooks quickly. Adjust your grilling time to your preferred doneness.
Step 4: Rest the Steak
Once grilled, transfer the steak to a cutting board and cover loosely with foil. Let it rest for 5-10 minutes. This step allows the juices to redistribute throughout the meat, making it juicy and tender.
How to Slice and Serve
Always slice your flat iron steak against the grain. This means cutting perpendicular to the direction of the muscle fibers, which helps make each bite tender and easy to chew.
Serve your steak with your favorite sides like grilled vegetables, a fresh salad, or roasted potatoes. You can also top it with a flavorful butter, such as blue cheese-chive butter, for an extra touch.
Tips for Perfect Grilled Flat Iron Steak
– Don’t skip the marinade or seasoning: It enhances flavor and tenderness.
– Use tongs, not a fork: Avoid piercing the steak to keep juices inside.
– Let it rest: Resting is key to juicy steak.
– Watch the heat: Too hot and you risk burning; too low and you won’t get a good sear.
– Use a thermometer: It’s the best way to ensure perfect doneness.
Grilling a flat iron steak is straightforward and rewarding. With these tips, you’ll impress your family and friends with a delicious, restaurant-quality steak right from your backyard grill.
Enjoy your perfectly grilled flat iron steak!