How to Make Flat Iron Steak

Flat iron steak is incredibly tender and juicy, with a rich, beefy flavour that’s hard to beat. It’s a brilliant cut for grilling, searing, or even oven-roasting. If you’re after a simple yet flavour-packed steak recipe, this guide will walk you through everything from buying the right cut to cooking it just right.

How to Buy

When buying flat-iron steak, ask your local butcher for a well-trimmed piece with good marbling. It should be even in thickness and deep red in colour. Avoid cuts with too much silver skin or gristle. Always choose fresh over frozen if possible.

Ingredients

Ingredient	Quantity
Flat Iron Steak	500g
Olive Oil	2 tbsp
Garlic (crushed)	2 cloves
Fresh Rosemary	1 sprig
Salt	To taste
Black Pepper	To taste
Lemon Juice	1 tbsp

Marination

Marinating boosts flavour and helps keep the steak juicy. Mix olive oil, garlic, rosemary, lemon juice, salt, and pepper in a bowl. Rub the marinade all over the steak. Cover and chill in the fridge for at least 2 hours, or overnight for a deeper flavour.

How to Cook

Take the steak out 30 minutes before cooking so it can come to room temperature. Heat a cast-iron pan or grill until very hot. Sear each side for 3–4 minutes for medium rare. For a more well-done steak, add 1–2 minutes per side. Let the steak rest for 5 minutes before slicing.

Tip: Always slice against the grain for the most tender bite.

Temperature Guide

Use a probe thermometer to check the internal temperature of the steak.

Doneness	Internal Temp (°C)	Approx. Time (per side)
Rare	50–52°C	2–3 minutes
Medium Rare	55–57°C	3–4 minutes
Medium	60–63°C	4–5 minutes
Well Done	70°C+	6+ minutes

Use a meat thermometer for the most accurate results.

Tips

Don’t move the steak around too much while cooking.
Use tongs, not a fork, to flip the steak.
Resting the steak is just as important as cooking it.

Always preheat your pan properly to get a perfect sear.

What to Serve

Flat iron steak pairs well with sides that balance its rich, juicy flavour. Go for dishes that add contrast, like something fresh, creamy, or savoury. Here are a few brilliant options:

Grilled vegetables: Light and smoky. Bell peppers, courgettes, and asparagus add colour and freshness to the plate.
Creamy mashed potatoes: Smooth and buttery. They soak up the steak juices perfectly and make a classic pairing.
Garlic butter mushrooms: Rich and earthy. These match the depth of the steak’s flavour and are best served warm.

Fresh salad: Crisp lettuce, cherry tomatoes, and a light vinaigrette bring a refreshing crunch to every bite.

How to Store

Let the steak cool before storing. Wrap it in foil or place it in an airtight container. Keep it in the fridge for up to 3 days. For longer storage, freeze it, just remember to thaw it overnight in the fridge before reheating. To reheat, use a pan over low heat or cover with foil and warm in the oven. Avoid microwaving as it can dry out the steak.

Nutrition (Per 100g Cooked Steak)

Nutrient	Amount
Calories	190 kcal
Protein	26g
Fat	9g
Saturated Fat	3g
Carbs	0g
Sugar	0g
Fibre	0g
Salt	0.2g

Conclusion

Flat iron steak is easy to cook and tastes fantastic when done properly. Whether you’re making it for a midweek dinner or a weekend treat, this recipe gives you the perfect step-by-step guide. Try it out and enjoy a juicy, flavourful steak every time.

If you’d like to try more steak recipes, check out our Sirloin Steak Recipe or Skirt Steak Recipe. For a restaurant-style experience, visit restaurant in Leicester Square.

FAQs

1. Is a flat iron steak tough?

Flat iron steak is actually one of the most tender cuts of beef, especially from the shoulder. When cooked to medium rare or medium and sliced against the grain, it stays juicy and soft. Overcooking can make it slightly chewy, so keep an eye on the temperature.

2. Can I grill flat iron steak?

Yes, flat iron steak is excellent on the grill. Its even thickness helps it cook quickly and evenly. Just preheat the grill properly, season the steak well and cook on high heat for a good sear and smoky flavour. Let it rest before slicing for the best results.

3. How long should I marinate it?

Marinate the steak for at least 2 hours so the flavours soak in well. For best results, marinate overnight in the fridge. Just remember to take it out 30 minutes before cooking to let it reach room temperature.

4. What’s the difference between flat iron and flank steak?

Flat iron steak comes from the shoulder and has more marbling, making it more tender and flavourful. Flank steak is cut from the belly and is leaner, with a more fibrous texture. Both are tasty, but flat iron is generally easier to cook evenly and stays softer.