20-Minute Flat Iron Steak (Broiled or Grilled)

The 20-Minute Flat Iron Steak recipe showcases a straightforward approach to cooking this tender cut of beef. The seasoning blend of kosher salt, garlic powder, smoked paprika, and black pepper gives the steak a balanced savory and mildly smoky flavor. Broiling or grilling applies high, direct heat to develop a flavorful crust while keeping the center juicy and medium-rare, guided by an internal temperature of about 135°F. The optional marinade with apple cider vinegar adds acidity and depth if desired, though the steak's natural tenderness means it's not necessary.

The cooking instructions emphasize proper preparation, including drying the meat thoroughly and seasoning evenly before cooking. Using an instant-read thermometer helps achieve the preferred medium-rare doneness consistently. Broiling involves placing the steak on a foil-lined rack close to the heat source for quick, intense cooking, while grilling uses medium-high heat with lightly oiled grates to prevent sticking and burning of spices.

This steak works well as a main protein served with sides such as vegetables or potatoes. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated gently in the microwave in short intervals to maintain tenderness. The recipe notes also recommend seasoning the meat only with salt and pepper when grilling to avoid burned spices and provide safe temperature guidelines according to food safety recommendations.