Welcome to your new favorite way to prepare a perfectly grilled Flat Iron Steak! This comprehensive recipe combines a tender, juicy flat iron steak with a simple yet incredibly flavorful sun-dried tomato sauce. To complete this unforgettable meal, we’ll also guide you through making an easy, refreshing zucchini and corn salad – a perfect complement for any season, especially summer grilling.
While this pairing offers a complete culinary experience, the versatility of grilled flat iron steak means it pairs beautifully with many other sides. Some fantastic alternatives to serve alongside this steak include: cucumber salad, a hearty panzanella salad, or a light and refreshing fruit salad.
Unlocking the Flavor: Why Flat Iron Steak is a Top Choice for Grilling
In recent years, cuts of steak traditionally considered “less popular” have soared in culinary circles, making their mark on gourmet restaurant menus and becoming highly sought after in grocery stores. This shift is driven by a rediscovery of their incredible flavor, texture, and often more accessible price point. Among these rising stars are cuts like skirt, flank, hanger, and the incredibly versatile flat iron steak.
During my time working in restaurants, a hanger steak with chimichurri sauce was consistently one of our most requested dishes. Its rich flavor and satisfying bite were legendary. However, hanger steak can still be a challenge to find consistently. That’s where the flat iron steak truly shines! It has quickly become my preferred alternative, offering a fantastic balance of tenderness and robust beefy flavor, especially when grilled to perfection. I’ve even featured it prominently in other favorites, such as these delicious steak fajitas.
The flat iron cut, derived from the shoulder clod, is distinguished by its uniform thickness and beautiful marbling, which contributes to its incredible juiciness. When prepared correctly, it offers a tender eating experience that rivals more expensive cuts without breaking the bank. This makes it an ideal choice for both everyday family dinners and special occasions where you want to impress without excessive effort.
Essential Ingredients for Your Grilled Flat Iron Steak Feast
Creating an exceptional meal starts with quality ingredients and understanding their role. Here’s what you’ll need for our Grilled Flat Iron Steak with Sun-Dried Tomato Sauce and Zucchini-Corn Salad:
- Flat Iron Steak: The star of our dish. For a perfect sear and beautifully caramelized crust, always pat your steak thoroughly dry with paper towels before grilling. Generously season with salt and pepper to enhance its natural rich beefy flavor.
- Olive Oil: A light coating of olive oil on the steak helps to achieve a crispy, golden-brown exterior while preventing it from sticking to the grill grates.
- Sun-Dried Tomato Sauce: This vibrant, umami-rich sauce is the perfect accompaniment. When preparing, gradually add oil while stirring slowly to emulsify the ingredients, resulting in a smooth, velvety texture that clings wonderfully to the steak.
- Corn and Zucchini Salad: A fresh and smoky side that balances the richness of the steak. Grilling the corn and zucchini not only brings out their natural sweetness but also infuses them with a delightful smoky char, adding depth and complexity to the salad.
- Fresh Lemon: Essential for both the sun-dried tomato sauce and the zucchini-corn salad, lemon juice brightens and lifts the flavors, adding a crucial touch of acidity.
- Garlic: A foundational flavor in the sun-dried tomato sauce, providing a pungent, aromatic base.
- Cherry Tomatoes & Parmesan: These add bursts of freshness and savory notes to the corn and zucchini salad.
- Fresh Basil: Adds a fragrant, herbaceous finish to the salad, tying all the flavors together.
Mastering the Grill: Your Guide to a Perfect Flat Iron Steak
Achieving a perfectly cooked flat iron steak is simpler than you might think. Follow these key steps for a tender, flavorful result every time:
- Preheat Your Grill to Perfection: Begin by heating your grill to a medium-high temperature, aiming for 400-450°F (200-230°C). A hot grill is essential for developing that desirable crispy, charred crust on your steak. While the grill heats, prepare your flat iron steaks by thoroughly patting them dry with paper towels. This crucial step removes surface moisture, allowing for a better sear.
- Season and Oil Liberally: Once dry, lightly coat both sides of each steak with olive oil. This helps with searing and prevents sticking. Then, generously sprinkle both sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; flat iron steak can handle robust flavors.
- Grill to Your Preferred Doneness: Place the seasoned steaks directly on the hot grill grates. Grill for approximately 4-7 minutes per side, depending on the thickness of your steak and your desired internal temperature. Look for a beautiful sear and deep grill marks before flipping.
- Rest for Tenderness: After grilling, transfer the cooked flat iron steaks to a clean cutting board and let them rest, tented loosely with foil, for 5-10 minutes. This resting period is vital, as it allows the juices to redistribute throughout the meat, ensuring a more tender and juicy steak.
- Slice Against the Grain: Finally, slice the steak into thin strips against the grain. This technique shortens the muscle fibers, making each bite incredibly tender and easy to chew. Serving against the grain is key to maximizing the tenderness of flat iron steak.
Quick Tip: All About Flat Iron Steak
The flat iron steak, cut from the upper top blade roast, is an exceptional choice for grilling due to its consistent thickness and good marbling, which contributes to its rich, beefy flavor. It offers remarkable tenderness and flavor at a more affordable price point compared to premium cuts like filet mignon or rib-eye. For quick, even cooking on the grill, select flat iron steaks that are approximately 1 pound each. Its versatility and delicious outcome make it a chef’s favorite!
Achieving Perfection: Essential Steak Temperatures
To ensure your flat iron steak recipe is cooked to your exact preference, a reliable meat thermometer is your best friend. Relying solely on touch can be misleading, especially with varying steak thicknesses. A thermometer provides an accurate internal reading, guaranteeing perfect doneness every time. Insert the thermometer into the thickest part of the steak, avoiding bone if present, for the most accurate reading.
- Rare: 120-125°F (49-52°C) – A cool red center.
- Medium Rare: 135°F (57°C) – Warm red center. (Cook approximately 4-5 minutes per side for a 1-inch thick steak). This is highly recommended for flat iron steak to maintain its tenderness.
- Medium: 140°F (60°C) – Warm pink center. (Cook approximately 5-7 minutes per side for a 1-inch thick steak).
- Medium Well: 150°F (66°C) – Slightly pink center. (Cook approximately 8-10 minutes per side for a 1-inch thick steak).
- Well Done: 160-175°F (71-79°C) – Little to no pink. While achievable, cooking flat iron steak to well-done can sometimes reduce its natural tenderness.
Remember that the steak’s internal temperature will rise by a few degrees (carryover cooking) during the resting period, so it’s often best to remove it from the grill just before it reaches your target temperature.
Enhance Your Grilling Experience: Expert Quick Tips
Elevate your grilled flat iron steak game with these essential tips:
- Select Premium Sun-Dried Tomatoes: For an extra layer of flavor in your sun-dried tomato sauce, opt for oil-packed, herb-infused sun-dried tomatoes. The infused oil and herbs will add a wonderful depth to your sauce.
- Master the Rest: The resting period for your flat iron steak recipe after grilling is non-negotiable. Tent the steaks loosely with foil for 5-10 minutes. This allows the meat fibers to relax and reabsorb the flavorful juices, resulting in a significantly more tender and moist steak.
- Precision Slicing Against the Grain: To ensure maximum tenderness with every bite, always slice your steak against the grain. Identify the direction of the muscle fibers and cut perpendicular to them. This shortens the fibers, making the meat incredibly tender.
- Season Boldly: Do not underestimate the power of proper seasoning. Be generous with salt and freshly cracked black pepper. Season both sides of the steak just before grilling, and adjust to taste before serving. Good seasoning forms the foundation of great flavor.
- Grill Cleaning: Always clean your grill grates before and after cooking. A clean grill prevents sticking and ensures beautiful grill marks.
- Freshness is Key for Salad: For the corn and zucchini salad, use the freshest seasonal produce available. The natural sweetness of fresh corn and the crispness of zucchini truly shine.
Explore More Delicious Grilled Dinners:
If you’ve enjoyed mastering this flat iron steak recipe, be sure to explore more fantastic grilling ideas to elevate your outdoor cooking:
Dinner
Pineapple Chicken And Rice
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Grilled Chicken Marinade {With Video}
Dinner
Hamburger Recipe
Salads With Meat
Grilled Steak Salad Recipe
Grilled Flat Iron Steak with Sun-Dried Tomato Sauce and Zucchini-Corn Salad
Equipment
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Grill
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Small blender or food processor
Ingredients
- 2 (1 pound each) flat iron steaks
- Olive oil
- Salt and pepper
- 2 cloves garlic
- 1/2 cup sun-dried tomatoes in oil gently packed to measure
- 1 large lemon
- 1/2 cup oil use all the oil from the tomatoes container and use olive oil for the rest of the 1/2 cup
- 2 ears sweet corn 14 ounces, shucked
- 2 small zucchini 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
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Prepare for Grilling: Preheat your grill to a medium-high heat, targeting a temperature range of 400–450°F (200-230°C). While the grill heats, prepare your vegetables: shuck the corn, remove stems from the zucchini and halve them lengthwise, and halve or quarter the cherry tomatoes depending on their size. Halve both lemons; juice one of the lemons to yield about 1/4 cup of juice for the sauce and set the remaining two lemon halves aside for grilling. Lightly rub or brush the corn and zucchini with olive oil (approximately 1 to 1.5 tablespoons). Season generously with salt and pepper (about 0.5 teaspoon each).
Corn and Zucchini Salad Assembly
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Grill the Vegetables: Before adding vegetables, clean your preheated grill using a grill brush. Then, generously oil the grill grates; a simple method is to drench a rolled-up paper towel in vegetable oil, hold it with tongs, and rub it over the hot grates. Place the seasoned corn and zucchini on the grill. Cook the zucchini for about 2–3 minutes per side, or until lightly charred and tender-crisp. Grill the corn, rotating it approximately every 2–3 minutes (a total of 4 rotations) until it’s beautifully charred, bright yellow, and crisp-tender, which usually takes about 10–12 minutes total. Finally, grill the reserved lemon halves, flesh side down, for 2–3 minutes until they show nice char marks.
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Assemble the Salad: Transfer the grilled vegetables and lemon halves to a cutting board and allow them to cool slightly. Carefully slice the corn kernels off the cob and transfer them to a large mixing bowl. Cut the zucchini into thin half-moons and add them to the bowl with the corn. Incorporate the halved or quartered cherry tomatoes, freshly shaved Parmesan cheese (to your taste), and fresh basil (either ripped or cut into ribbons). Squeeze the juice from half of a grilled lemon (about 2 tablespoons) over the salad and drizzle with 1–2 tablespoons of additional olive oil. Toss all the ingredients gently to combine. Taste and adjust seasonings as needed, adding more salt, pepper, or oil to achieve your desired flavor profile.
Cooking the Flat Iron Steak
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Grill the Steak: While your vegetables and lemon are grilling, prepare the flat iron steaks. Pat them thoroughly dry with paper towels to ensure a good sear. Rub each steak with approximately 1/2 tablespoon of olive oil. Season both sides generously with salt and pepper (about 1/2 teaspoon salt per steak). Place the steaks on the fully heated grill. Cook until beautifully charred and medium-rare (which is highly recommended for flat iron steak for optimal tenderness), typically about 4–5 minutes per side. For precise doneness, always use a food thermometer (refer to the steak temperatures guide provided above).
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Rest and Slice the Steak: Once cooked to your preference, transfer the grilled flat iron steaks to a plate and tent loosely with foil. Allow them to rest for about 5–10 minutes. This resting period is critical for the juices to redistribute, ensuring a tender and moist steak. After resting, move the steaks to a cutting board and slice them as thinly as possible across the grain. Slicing against the grain is essential for maximizing the tenderness of flat iron steak.
Preparing the Sun-Dried Tomato Sauce & Serving
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Prepare the Sun-Dried Tomato Sauce: While the steaks are resting, finely mince the garlic cloves and coarsely chop the sun-dried tomatoes. Add the minced garlic and chopped tomatoes to a small blender or food processor. Pour in the 1/4 cup of lemon juice and season with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper). Pulse the mixture until the ingredients are well chopped. Slowly drizzle in the remaining 1/2 cup of oil (using all the oil from the sun-dried tomatoes container and topping up with regular olive oil if needed). Continue to pulse until the sauce is emulsified and a chunky, vibrant sauce has formed. Taste the sauce and adjust the seasoning to your liking.
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Serve and Enjoy: Arrange the thinly sliced flat iron steak on individual plates (approximately half a steak per plate). Divide the grilled corn and zucchini salad evenly among the plates. Spoon the flavorful sun-dried tomato sauce generously over the sliced steaks. For an extra touch, garnish the dish with additional freshly shaved Parmesan cheese. Cut the remaining grilled lemon half into wedges and place one wedge on each plate. Squeeze a lemon wedge over your steak and salad just before digging in to brighten all the flavors. Enjoy this delicious, restaurant-quality meal!
Recipe Notes
Nutrition
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.
We hope you thoroughly enjoy preparing and savoring this incredible Grilled Flat Iron Steak with its vibrant sun-dried tomato sauce and fresh zucchini-corn salad. This recipe promises a harmonious blend of flavors and textures, making it a perfect meal for any occasion. Happy grilling!