Grilled Flat Iron Steak
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 people
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Calories
599 kcal
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Course
Main Course
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Cuisine
American
Grilled Flat Iron Steak
Description
This recipe involves seasoning one to two pounds of flat iron steak with salt and allowing it to rest uncovered in the refrigerator for at least one hour, or up to overnight. This dry brining process helps season the steak throughout and promotes a better crust when grilled. The grill is prepared to a very high heat and cleaned and oiled to prevent sticking.
The steaks are grilled seared on one side for about five minutes without disturbance, then flipped and cooked to the desired doneness using the finger test as a guide. Once off the grill, the steak is seasoned with freshly ground black pepper or other preferred herbs and spices. The meat is rested briefly before slicing across the grain to maximize tenderness.
The finishing touch of freshly squeezed lemon or lime juice adds a bright contrast to the rich, beefy flavor of the steak. This straightforward approach focuses on showcasing the natural qualities of the flat iron cut.
Resources note a tutorial on the finger test to help determine steak doneness by touch, supporting proper cooking.
Ingredients
- 1 to 2 pounds flat iron steak
- salt
- black pepper freshly ground, to taste
- lemon juice freshly squeezed or lime juice, to taste
Instructions
- Salt your flat iron steaks on both sides and let them sit, uncovered, in the fridge up to overnight, and at least 1 hour. I like to set them on a rack over a tray to catch any juices. This preseasons your meat and will help develop a better crust on the grill.
- Get your grill very hot and clean and oil your grates as I described above. When you start this process, take your steaks out of the fridge to warm up a bit. You still want them cool, though, so no more than about 15 minutes.
- Grill your flat iron steaks hard on one side, a good 5 minutes without touching them. Flip and grill to the doneness you like, anywhere from 2 to 10 minutes, depending on the heat and the thickness of your steak. Use the finger test for doneness to determine this.
- Move your steaks from the grill, coat them with freshly cracked black pepper - or whatever spices and herbs you like - and let it rest 5 minutes. Slice across the grain (the narrow end), and squeeze citrus juice over it all.
Notes
- Dry-brine by salting steaks uncovered in the refrigerator for at least 1 hour or overnight to improve crust and flavor.
- Use a clean, oiled, very hot grill to sear the steaks properly and prevent sticking.
- Employ the finger test method to check steak doneness for precision.
- Rest the steak for 5 minutes after grilling to retain juices before slicing thinly across the grain.
- Add freshly squeezed lemon or lime juice after cooking to brighten the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Protein | 65g | 130% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 225mg | 75% |
| Sodium | 252mg | 11% |
| Potassium | 1051mg | 22% |
| Calcium | 20mg | 2% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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