Master the art of grilling with our exquisite Grilled Flat Iron Steak Recipe, featuring a delectable homemade sun-dried tomato sauce. This comprehensive guide will walk you through achieving the perfect sear and tenderness, complemented by a light and flavorful zucchini-and-corn salad – an ideal pairing for any occasion, especially during warmer months.
Looking for more delightful accompaniments? Consider serving this fantastic steak with a refreshing cucumber salad, a hearty panzanella salad, or a vibrant fruit salad to complete your meal.
Unlocking the Flavor: The Best Flat Iron Steak Recipe
In recent years, less conventional cuts of steak, often overlooked in the past, have soared in popularity. Cuts like skirt, flank, hanger, and the star of our recipe today, flat iron steak, are increasingly featured on restaurant menus and readily available in grocery stores. I recall during my time working at a restaurant through high school and college, our hanger steak with a vibrant chimichurri sauce was an undeniable crowd-pleaser.
While hanger steak remains a personal favorite for its rich flavor, it can still be a challenge to find consistently. This is where the flat iron steak truly shines as an exceptional alternative. Known for its remarkable tenderness and rich beefy flavor, flat iron steak has become my go-to choice for various dishes, including these delicious steak fajitas. This cut, derived from the shoulder clod, offers an incredible culinary experience without the premium price tag typically associated with prime cuts. Its uniform thickness ensures even cooking, making it particularly forgiving for home cooks and grilling enthusiasts alike. When prepared correctly, a grilled flat iron steak can easily rival more expensive cuts in both taste and texture.
Essential Ingredients for Your Grilled Flat Iron Steak and Sides
Crafting a truly memorable meal begins with quality ingredients and a clear understanding of their role. Here’s a breakdown of what you’ll need for this exceptional flat iron steak recipe, its vibrant sun-dried tomato sauce, and the refreshing zucchini and corn salad:
- Flat Iron Steak: Opt for steaks with good marbling, which indicates rich flavor and tenderness. Before grilling, it’s crucial to pat the steak thoroughly dry. This simple step is vital for achieving that coveted crispy, caramelized sear on the exterior. Season generously with kosher salt and freshly ground black pepper to elevate the natural beefy flavor.
- Olive Oil: A light coating of olive oil on the steak prior to grilling not only helps the seasonings adhere but also contributes to a beautiful, crispy crust and prevents sticking to the grill grates.
- Sun-Dried Tomato Sauce: This vibrant sauce is the perfect accompaniment, offering a burst of tangy, savory, and slightly sweet notes. When preparing the sauce, gradually add the oil while blending, allowing it to emulsify slowly. This technique creates a smooth, velvety texture that coats the steak beautifully.
- Corn and Zucchini Salad: This fresh, seasonal salad provides a fantastic textural and flavor contrast to the rich steak. Grilling the corn and zucchini imparts a delightful smoky flavor and tender-crisp texture, adding depth and complexity to the overall dish. The slight char brings out the natural sweetness of the vegetables.
Grilling Perfection: How to Cook This Flat Iron Steak Recipe
Achieving a perfectly grilled flat iron steak is simpler than you might think. Follow these straightforward steps for a juicy, tender, and flavorful result every time:
- Prepare Your Grill: Begin by heating your grill to a medium-high temperature, aiming for 400-450°F (200-230°C). Proper preheating is essential for developing a good crust and preventing the steak from sticking. Once hot, clean the grill grates with a sturdy brush and then lightly oil them to ensure a truly non-stick surface.
- Season the Steak to Perfection: Pat the flat iron steaks thoroughly dry with paper towels. This removes surface moisture, which is key for a superior sear. Drizzle and rub each steak with a generous amount of olive oil, then season both sides liberally with salt and freshly ground black pepper. Don’t be shy with the seasoning; it forms a delicious crust and enhances flavor.
- Grill for Ideal Doneness: Place the seasoned steaks directly on the hot grill. Cook for 4-7 minutes per side, depending on the thickness of your steak and your desired level of doneness. For precise results, use a meat thermometer. Flip only once to maximize char and flavor development.
- Rest for Juiciness: Once the steak reaches your preferred internal temperature (see our guide below), remove it from the grill and transfer it to a clean cutting board. Tent loosely with aluminum foil and let it rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and moist.
- Slice Against the Grain: After resting, slice the steak thinly against the grain. Cutting against the grain shortens the muscle fibers, making the steak exceptionally tender and easier to chew. This is a vital technique for maximizing the tenderness of flat iron steak.
Why Flat Iron Steak is a Grilling Gem
The flat iron steak is a remarkable cut derived from the upper top blade roast of the beef shoulder. Its uniform thickness and excellent marbling make it perfectly suited for grilling, delivering a rich, deep beef flavor. Moreover, it’s significantly more affordable than premium cuts like filet mignon or rib-eye, offering incredible value without compromising on taste or tenderness. For optimal and even cooking on the grill, select flat iron steaks that weigh around 1 pound each.
Achieving Perfect Doneness: Steak Temperatures
For a flawlessly cooked flat iron steak, using a reliable meat thermometer is indispensable. It provides far more accuracy than relying on touch or visual cues alone, ensuring your steak is cooked exactly to your preference. We highly recommend aiming for medium-rare for the ultimate tender and juicy experience, but you can adjust to your desired doneness.
- Rare: 120-125°F (49-52°C) – Cool red center.
- Medium Rare: 135°F (57°C) – Warm red center. (Approx. 4-5 min per side)
- Medium: 140°F (60°C) – Warm pink center. (Approx. 5-7 min per side)
- Medium Well: 150°F (66°C) – Slightly pink center. (Approx. 8-10 min per side)
- Well Done: 160-175°F (71-79°C) – Little to no pink.
Remember that steak continues to cook after being removed from the heat (carry-over cooking), so pull it off the grill a few degrees before your target temperature.
Pro Tips for an Unforgettable Flat Iron Steak Experience
Elevate your grilled flat iron steak recipe with these essential tips designed to maximize flavor and tenderness:
- The Best Sun-Dried Tomato Sauce: For an extra layer of robust flavor, opt for oil-packed, herb-infused sun-dried tomatoes. The oil itself is often infused with garlic and herbs, adding depth and complexity to your sauce without extra effort.
- Always Rest Steaks: This step is non-negotiable. After grilling, allow your flat iron steak to rest under a loose foil tent for 5-10 minutes. This process is crucial for the muscle fibers to relax and reabsorb their juices, resulting in a more tender and moist steak.
- Crucial: Cut Against the Grain: To ensure maximum tenderness, always slice the steak against the grain. Identify the direction of the muscle fibers and cut perpendicular to them. This shortens the fibers, making each bite significantly more tender and enjoyable.
- Season Generously: Do not underestimate the power of proper seasoning. Be generous with salt and freshly cracked pepper on both sides of your steak. This not only adds flavor but also helps create a delicious crust during grilling. Always taste and adjust seasonings as needed, especially for the sauce and salad.
More Delicious Grilled Dinners to Try:
Dinner
Pineapple Chicken And Rice
Dinner
Grilled Chicken Marinade {With Video}
Dinner
Hamburger Recipe
Salads With Meat
Grilled Steak Salad Recipe
Flat Iron Steak with Sun-Dried Tomato Sauce and Zucchini-Corn Salad
By Chelsea Lords
Grilled Flat Iron Steak with a flavorful sun-dried tomato sauce—plus an optional zucchini-corn salad for the perfect summer meal!
Prep Time: 25 minutes
Cook Time: 12 minutes
Resting Meat: 10 minutes
Total Time: 47 minutes
Servings: 4 servings
Equipment
- Grill
- Small blender or food processor
Ingredients
Steak
- 2 (1 pound each) flat iron steaks
- Olive oil
- Salt and pepper
Sun-Dried Tomato Sauce
- 2 cloves garlic
- 1/2 cup sun-dried tomatoes in oil, gently packed to measure
- 1 large lemon
- 1/2 cup oil (use all oil from tomato container, supplement with olive oil)
Corn and Zucchini Salad
- 2 ears sweet corn (about 14 ounces, shucked)
- 2 small zucchini (about 14 ounces, stems removed and halved horizontally)
- 1 large lemon
- 1 cup cherry tomatoes, halved or quartered
- Parmesan cheese, freshly shaved
- 3 to 4 tablespoons fresh basil
Instructions
- Preheat grill to medium-high heat (400–450°F / 200-230°C). Shuck corn. Remove stems and halve zucchinis lengthwise. Halve or quarter cherry tomatoes, depending on their size. Halve both lemons; juice 1 of the lemons to get 1/4 cup juice and set the other 2 lemon halves aside to grill. Rub or brush corn and zucchini with olive oil. Season liberally with salt and pepper (approximately 1 to 1.5 tablespoons oil and about 0.5 teaspoon salt and pepper).
Corn and Zucchini Salad
- Prepare the preheated grill by cleaning with a grill brush. Generously oil the grill grates (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Add corn and zucchini. Cook zucchini for about 2–3 minutes per side, or until lightly charred and crisp-tender. Cook the corn, rotating about every 2–3 minutes (for a total of 4 rotations) until charred, bright yellow, and crisp-tender, approximately 10–12 minutes total. Grill lemon halves flesh side down for 2–3 minutes or until charred.
- Transfer grilled vegetables and lemon to a cutting board to cool slightly. Slice corn off the cob and add to a large bowl. Cut zucchini into thin half-moons and add to the bowl with the corn. Incorporate the cherry tomatoes, freshly shaved Parmesan (to taste), and fresh basil (rip or cut into ribbons). Add the juice from half of the grilled lemon (about 2 tablespoons) and some additional olive oil (about 1–2 tablespoons). Toss thoroughly and taste; adjust seasonings by adding any additional salt, pepper, or oil as desired.
Steak
- While vegetables and lemon are grilling, pat steaks dry with paper towel and rub with olive oil (about 1/2 tablespoon per steak). Season both sides generously with salt and pepper (approximately 1/2 teaspoon salt per steak). Add steaks to the fully heated grill and cook until charred and medium-rare (or to your temperature preference – medium-rare is highly recommended) about 4–5 minutes per side. For precision, use a food thermometer (refer to the temperature guide above). Transfer steaks to a plate to rest for about 5–10 minutes, tented loosely with foil. Transfer to a cutting board and cut across the grain as thinly as possible; this technique is crucial for ensuring maximum tenderness!
Sun-Dried Tomato Sauce
- While steaks rest, finely mince the garlic and coarsely chop the sun-dried tomatoes. Add garlic and tomatoes to a small blender or food processor. Add in the 1/4 cup lemon juice and season with salt and pepper (I suggest about 1/2 teaspoon salt and 1/4 teaspoon pepper) and pulse until the ingredients are finely chopped. Slowly drizzle in the oil (I typically use all the oil from the sun-dried tomatoes container and then add regular olive oil to reach 1/2 cup total) and pulse until the mixture is emulsified and a chunky sauce has formed. Taste and adjust seasoning as needed.
- To serve, arrange thinly sliced steak on individual plates (approximately 1/2 steak per plate). Divide the corn and zucchini salad evenly among the plates. Spoon a generous amount of the sun-dried tomato sauce over the steaks. Garnish the dish with additional freshly shaved Parmesan. Cut the remaining half of the grilled lemon into wedges and add one wedge to each plate. Squeeze fresh lemon juice over the entire dish before enjoying!
Recipe Notes
Storage: Store leftover steak in an airtight container in the fridge for up to 3 days. Keep the sun-dried tomato sauce separate in another airtight container. For the zucchini-corn salad, store it in an airtight container and consume within 1-2 days for the best texture and freshness. Reheat the steak gently in a skillet or enjoy it cold in salads or wraps!
Nutrition
Serving: 1 serving | Calories: 299kcal | Carbohydrates: 9g | Protein: 2g | Fat: 30g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 42mg | Potassium: 349mg | Fiber: 2g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 43mg | Calcium: 23mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy this incredible Grilled Flat Iron Steak! We hope you love it as much as we do. Like this recipe? We’d love for you to leave a comment below!