Original Family Farm Flat Iron Steak
Regular price
$8.72
Sale
Flat iron steak might just be the most underrated cut at the butcher counter. It’s tender, deeply flavorful, affordable and perfect for grilling season. The key is a great marinade. This marinated flat iron steak is sweet, smoky, tangy, and garlicky. The marinade creates a gorgeous crust on the steak and infuses it with impossibly good flavor. With just a few pantry staples and some time to marinate, you’ll have a juicy steak that tastes like it came from a steakhouse, but made right in your backyard.
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
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.