Grilled Flat Iron Steak
This is a general flat iron steak recipe you can use as a template. Serve this with a chopped salad or over rice, or alongside good bread.
- 1 to 2 pounds flat iron steaks
- Freshly ground black pepper to taste
- Freshly squeezed lemon or lime juice to taste
- 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 you 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 20 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.
Calories: 599kcal | Protein: 65g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 225mg | Sodium: 252mg | Potassium: 1051mg | Calcium: 20mg | Iron: 8mg