Grilled Flat Iron Steak Recipe with a simple sun-dried tomato sauce. I’ll show you how to grill the steak and make an straightforward zucchini-and-corn salad to serve with it.
author’s note
The Affordable Steak That Tastes Restaurant Amazing!
It is satisfying to grilling, but with three young kids, I usually find myself reaching for more affordable cuts of steak. With the right cooking method and a really good sauce, even a budget-friendly cut like flat iron steak can taste restaurant amazing. It also cooks quickly, which is always a win on busy summer nights. I recently used it in these steak fajitas, and it was just as satisfying there!
A while back, I had a steak at a restaurant with the best sun-dried tomato sauce, and I couldn’t stop thinking about it. As soon as I tasted this grilled flat iron steak, I knew I wanted to make something similar for it. After a few rounds of testing, I landed on this simple sauce with sun-dried tomatoes, garlic, lemon, and olive oil.
Flat Iron Steak Recipe Ingredients
| Ingredient | Helpful Tip or Swap |
|---|---|
| Flat Iron Steak | If unavailable, use hanger steak, flank steak, or skirt steak. |
| Sun-Dried Tomatoes | Use oil-packed, herb-infused sun-dried tomatoes for added flavor. |
| Fresh Lemon | Freshly squeezed juice makes a big difference here. |
| Sweet Corn | Frozen corn works in a pinch, just char in a skillet. |
| Zucchini | Yellow squash works just as well. |
| Fresh Basil | Fresh parsley can be substituted if needed. |
| Parmesan | Freshly shaven is best! |
Featured Comment
“This was so good! My mistake was that I did not make enough! I can’t wait to make this again on father’s day to surprise my father-in-law.”
– Mateo
How To Cook This Flat Iron Steak Recipe
- Heat the grill to medium-high (400-450°F). Dry steaks, coat with oil, and sprinkle with salt and pepper, covering both sides.
- Grill 4-7 minutes on each side until the desired temperature is reached.
- Let sit for 5-10 minutes, then cut into thin slices against the grain.
Quick Tip
Flat iron steak, from the upper top blade roast, is ideal for grilling due to its uniform thickness and marbling, offering rich flavor. It’s more affordable than cuts like filet or rib-eye. Choose 1-pound steaks for quick, even cooking on the grill.
Steak Temperatures
Use a meat thermometer for a evenly cooked flank iron steak recipe. It’s more accurate than checking by feel. Aim for medium-rare or your preferred doneness.
- Rare: 120-125°F
- Medium Rare: 135°F (4-5 min per side)
- Medium: 140°F (5-7 min per side)
- Medium Well: 150°F (8-10 min per side)
- Well Done: 160-175°F
chelsea’s recipe tip
Quick Tips For Success
- Rest Steaks: After grilling, rest flat iron steak recipe under foil for 5-10 minutes for juice redistribution.
- Cut Against the Grain: Slice the steak against the grain for best tenderness.
- Season: Don’t skimp on salt and pepper; season generously and adjust.
Storage
- Steak: Refrigerate this flat iron steak recipe in an airtight container for up to 3 days.
- Sun-Dried Tomato Sauce: Store separately for up to 5 days.
- Corn and Zucchini Salad: Best enjoyed within 2 days.
More satisfying Grilled Dinners:
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Pineapple Chicken And Rice
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Grilled Chicken Marinade {With Video}
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Hamburger Recipe
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Grilled Steak Salad Recipe
