You can pan-fry it or grill it, but my favorite method for cooking this cut is broiling. And while it’s no fillet mignon, it’s tender enough that you can skip marinating it. I can never decide which I like best - pricey steak cuts such as ribeye, New York strip, and fillet mignon, or thin, tougher but super flavorful cuts such as skirt steak, flank steak, and flat iron steak. I make all of these cuts often, but when it comes to thin and cheap cuts, flat iron is my favorite, probably because it’s fattier than the other cuts. It’s also tender enough that you don’t have to marinate it, as long as you cook it quickly and keep it medium-rare.
Ingredients
You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Flat iron steak: Find it next to the other affordable cuts in the grocery store’s meat department, or ask your butcher for it. Olive oil: You can also use melted ghee or butter. To season: Kosher salt, black pepper, garlic powder, and smoked paprika.
Instructions
This is such as easy recipe. It takes all of 20 minutes from start to finish! The detailed instructions are listed in the recipe card below. Here’s an overview of the steps: Start by preheating your broiler on high (500°F). Set an oven rack 6 inches below the heating element (not directly below). Line a rimmed baking sheet with foil for easy cleanup. Remove the steak from its packaging and place it on a cutting board. Blot it dry with paper towels. Next, coat it with olive oil and season it with the spices on both sides. Place the steak on the prepared baking sheet. Broil it on the first side for 6 minutes. Carefully turn the steak to the other side. Broil until it’s medium-rare, about 6 more minutes. Transfer the cooked steak to a clean cutting board. Let it rest for five minutes, loosely covered with foil, then slice and serve.
Expert tip
It should be noted that the CDC recommends cooking whole cuts of beef to 145°F (medium) with a 3-minute rest period. I find that the best way to ensure that this steak is tender is to cook it to medium-rare. But as always, you’ll need to make your own decision.
Frequently asked questions
Serving suggestions
Hey, it’s a steak - you can serve it with anything that normally goes with beef. Which is most vegetables, actually. 🙂 A few specific suggestions:
Like other thin cuts of beef, this steak is great as a topping for a salad. Try it over this arugula salad, for example.Steamed vegetables pair really well with steak. Try steamed asparagus, steamed broccoli, or steamed carrots.Serve it with a side of a salad, such as broccoli salad or aspragus salad. This makes for a super easy meal - prep the salad ahead of time, then quickly cook the steak and serve.
Storing leftovers
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. You can reheat them in the microwave, covered, on 50% power. In fact, since leftovers are so good, I often make two of these steaks at a time, to ensure I have plenty of leftovers. Personally, I’m not a fan of reheating steak. It dries it out. So I enjoy the leftovers cold for my lunches with some quick pickles or pickled red onions and fresh-cut veggies.
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