The Absolute Best Marinated Flat Iron Steak Recipe

• portionen: 6 servings
• aktive zeit: 15 minutes
• gesamtzeit: 56 years 3 months 17 day

Zutaten

2lb flat iron steak

3 tablespoons olive oil

2 tablespoons low-sodium soy sauce

3 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

¼ cup brown sugar

3 large cloves garlic, minced

½ teaspoon red pepper flakes

2 teaspoons steak seasoning (I use this Kinders blend and it’s awesome!)

1 teaspoon smoked paprika

Anweisungen

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, but not longer than 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!

Notizen

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.

Expert Tips

Don’t skip the rest time, it helps the juices redistribute.

Flat iron steak is best served medium-rare to medium. Overcooking can dry it out.

You can make the marinade ahead and freeze the steak in the marinade. Just defrost overnight in the fridge.

Always slice flat iron steak thinly against the grain for the most tender bite.

This tender steak is delicious as is but loooove steak served with chimichurri!

Garnish the serving platter with fresh rosemary, green onions or thyme to make it look extra pretty.

Nährwertangaben

• Portionsgröße: 4oz cooked steak
• Kalorien: 260
• Gesamtfett: 10 g
• Gesättigtes Fett: 3.5 g
• Transfett: 0 g
• Cholesterin: 90.7 mg
• Natrium: 448.8 mg
• Gesamtkohlenhydrate: 7.7 g
• Ballaststoffe: 0.2 g
• Zucker insgesamt: 6.5 g
• Eiweiß: 32.9 g