How long should I marinate flat iron steak?

Anywhere from 4 hours to 24 hours. Longer = more flavor, but don’t go beyond 24 hours or the texture can get weird.

I don't have a grill, help?

You can make this on an indoor grill cast iron pan or a large cast iron skillet. If you have an indoor grill pan, grill on high for 5 minutes per side, same as an outdoor grill. To bake, preheat your oven to 400°F. Heat a large cast iron skillet over high heat and sear the steak for 2 minutes per side. Transfer to the oven and cook for 10 minutes for medium rare and 12-13 minutes for medium.

What temperature should flat iron steak be cooked to?

For medium-rare, aim for 130-135°F. Medium is around 140-145°F. Use an instant-read thermometer for best results.

Could I use a different cut of steak?

Cuts that are similar to flat-iron are flank steak, skirt steak and hanger steak. The cooking time will vary slightly depending the cut of meat you use.

What should I serve with grilled marinated flat iron steak?

Mashed potatoes , roasted potatoes , balsamic asparagus , spring pea salad ( pictured ), garlic bread or a simple pasta dish . Dipping sauces I love: chimichurri sauce, roasted garlic aioli or a good ole steak sauce.

What can I do with leftover steak?

Store leftovers in an airtight container in the fridge for up to 5 days. You can use it to make steak quesadillas, steak salad , steak and eggs, steak fried rice, steak sandwiches or wraps or steak nachos!

The Absolute Best Marinated Flat Iron Steak Recipe

Name: The Absolute Best Marinated Flat Iron Steak Recipe
Prep time: 15 min
Cook time: 10 min
Total time: PT-490307H55M8S
Cuisine: American
Ingredients: 2lb flat iron steak; 3 tablespoons olive oil; 2 tablespoons low-sodium soy sauce; 3 tablespoons red wine vinegar; 1 tablespoon Worcestershire sauce; ¼ cup brown sugar; 3 large cloves garlic, minced; ½ teaspoon red pepper flakes; 2 teaspoons steak seasoning (I use this Kinders blend and it’s awesome!); 1 teaspoon smoked paprika

Description

Juicy, flavorful, and easy to make, this marinated flat iron steak features a sweet, smoky, garlicky marinade that grills up perfectly tender every time.

Ingredients

Units Scale

2lb flat iron steak
3 tablespoons olive oil
2 tablespoons low-sodium soy sauce
3 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
3 large cloves garlic, minced
1/2 teaspoon red pepper flakes
2 teaspoons steak seasoning (I use this Kinders blend and it's awesome!)
1 teaspoon smoked paprika

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

Pat steak dry with a paper towel. Use a pair of kitchen scissors to trim away any large, visible pieces of fat. Optional but recommended, use a meat mallet and smack the steak a few times to tenderize it. It doesn’t need much but pounding helps break down tough muscle fibers, making the final bite softer and easier to chew. Place the steak in a gallon-sized Ziplock bag or a shallow baking dish.
Shake or whisk together 3 tablespoons olive oil, 2 tablespoons soy sauce, 3 tablespoons red wine vinegar, 1 tablespoon Worcestershire sauce, ¼ cup brown sugar, 3 large cloves of minced garlic, ½ teaspoon red pepper flakes, 2 teaspoons steak seasoning and 1 teaspoon smoked paprika until well combined. Pour the marinade over the steak and seal the Ziplock bag. Smoosh everything around so you really coat the steak in marinade.
Marinate in the fridge for 4 hours, up to 24 hours. If you remember, try to flip or rotate the bag once or twice throughout the marinating process.
Take the steak out of the fridge and let sit at room temperature for 30-60 minutes before cooking. Preheat your outdoor grill or indoor cast-iron grill pan to high. Use a brush or an oiled paper towel to oil the grill grates. Remove the steak from the marinade, letting the excess drip off, and place it on a hot grill. Close grill and cook for 5 minutes. Flip the steak and grill for another 5 minutes. Grilling for exactly 10 minutes should yield a medium-rare steak (see note for additional cooking times).
Place steak on a large cutting board and let rest for 10 minutes. Use a serrated knife to cut thin slices cross-wise on the bias. Drizzle any juices over the sliced steak. Serve with roasted or mashed potatoes, grilled vegetables, green salad and/or garlic bread!

Notes

Cook time: For a ~1-inch thick flat iron steak grilled on high heat cook 3-4 minutes per side for rare, 4-5 minutes per side for medium rare, 5-6 minutes for medium well. I wouldn’t recommend cooking much longer than this because flat iron steak can dry out pretty quickly.

Oven Instructions: Preheat the oven to 400°F. Heat a large cast iron skillet (or other oven-safe skillet) over high heat. Add a touch of high-heat cooking oil. When the oil is hot, remove the steak from the marinade, letting the excess drip off, and place in the hot pan. Sear the steak for 2 minutes per side and then transfer to the preheated oven for 10-12 minutes. Using a meat thermometer is the best way to prevent overcooking, since all ovens are a little different. Aim for 135°F for medium rare and 140-145°F for medium.

Refer to the above blog post for step-by-step photos, expert tips and answers to frequently asked questions.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Nutrition

Serving Size: 4oz cooked steak
Calories: 260
Sugar: 6.5 g
Sodium: 448.8 mg
Fat: 10 g
Carbohydrates: 7.7 g
Fiber: 0.2 g
Protein: 32.9 g
Cholesterol: 90.7 mg