20-Minute Flat Iron Steak (Broiled or Grilled)

Name: 20-Minute Flat Iron Steak (Broiled or Grilled)
Prep time: 5 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 2 pounds flat iron steak; 1 tablespoon olive oil; 2 teaspoons Diamond Crystal kosher salt; 1 teaspoon garlic powder; ½ teaspoon smoked paprika

User Reviews

5.0

60 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
5 mins
Total Time
22 mins
Servings
4 servings
Calories
433 kcal
Course
Main Course
Cuisine
American

20-Minute Flat Iron Steak (Broiled or Grilled)

Winston Campbell

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Boasting an intensely beefy flavor, flat iron steak is surprisingly tender. You can pan-fry or grill it, but broiling is my favorite way to cook it.

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Ingredients

Servings

2 pounds flat iron steak
1 tablespoon olive oil or avocado oil
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
1 teaspoon garlic powder
½ teaspoon smoked paprika

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Instructions

Preheat the broiler to high (500°F). Set an oven rack 6 inches below the heating element (not directly below). Line a rimmed baking sheet with foil for easy cleanup.
Remove the steak from its packaging and place it on a cutting board. Blot it dry with paper towels.
Coat the steak with olive oil and season on both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
Place the steak on the prepared baking sheet. Broil it on the first side for 6 minutes.
Carefully turn the steak to the other side. Broil until until it's medium-rare (135°F), about 6 more minutes. Check with an instant-read thermometer to make sure it's done to your liking.
To grill this steak, coat it in oil and season it with salt and pepper. Don't use other spices - they will burn on the hot grill. Preheat your grill to medium-high and lightly oil it. Grill the steak for about 5 minutes per side for medium-rare (135°F) or to your desired doneness, checking with an instant-read thermometer to make sure it's ready.
Transfer the cooked steak to a clean cutting board. Let it rest for 5-10 minutes, loosely covered with foil, then slice it thinly and serve.

Notes

This steak is tender enough that you don't have to marinate it before cooking. If you'd like to marinate it, mix the olive oil, garlic powder, and smoked paprika, plus 2 tablespoons of apple cider vinegar. Place the steak in a resealable bag and pour the marinade into the bag. Use your hands to coat the steak. Seal the bag, removing as much air as possible, place it on a plate in the fridge, and marinate for 2 hours. After 2 hours, remove the steak onto a plate, discarding the marinade. Season it with kosher salt and black pepper, then broil it.
To grill this steak, coat it in oil and season it with salt and pepper. Don't use other spices - they will burn on the hot grill. Preheat your grill to medium-high and lightly oil it. Grill the steak for about 5 minutes per side for medium-rare (135°F) or to your desired doneness, checking with an instant-read thermometer to make sure it's ready.
The CDC recommends cooking whole cuts of beef to an internal temperature of 145°F.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave in 30-second intervals or enjoy them cold.

Nutrition Information

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Serving 6ounces Calories 433kcal (22%) Carbohydrates 1g (0%) Protein 43g (86%) Fat 27g (42%) Saturated Fat 9g (45%) Sodium 729mg (30%) Fiber 1g (4%) Sugar 1g (2%)