18 Juicy Flat Iron Steak Recipes for Grilling Enthusiasts

Oh, the joys of grilling season! If you’re looking to elevate your backyard barbecue game, you’ve come to the right place. We’ve gathered 18 mouthwatering flat iron steak recipes that promise juicy, flavorful results every time. From quick weeknight dinners to impressive weekend feasts, these dishes will make you the grill master of your dreams. Get ready to fire up the grill and dive into these irresistible creations!

Garlic Butter Flat Iron Steak with Rosemary

Viral food trends come and go, but garlic butter steak remains forever iconic. This flat iron version brings restaurant-quality flavor to your kitchen in under 30 minutes. Get ready for the most tender, herb-infused steak of your life.

Ingredients

– 1.5 lbs high-quality flat iron steak
– 4 tbsp rich unsalted butter
– 4 cloves fresh garlic, minced
– 2 sprigs fragrant fresh rosemary
– 1 tbsp robust extra virgin olive oil
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper

Instructions

1. Pat the flat iron steak completely dry with paper towels to ensure perfect searing.
2. Rub the steak evenly with olive oil, coating all surfaces.
3. Season both sides generously with kosher salt and freshly cracked black pepper.
4. Preheat a cast-iron skillet over medium-high heat for 5 minutes until smoking hot.
5. Place the steak in the hot skillet and sear undisturbed for 4 minutes to develop a deep brown crust.
6. Flip the steak using tongs and cook for another 4 minutes for medium-rare (135°F internal temperature).
7. Transfer the steak to a cutting board and let rest for 8 minutes to redistribute juices.
8. While the steak rests, melt the unsalted butter in the same skillet over medium heat.
9. Add the minced garlic and rosemary sprigs, sautéing for 1 minute until fragrant.
10. Spoon the garlic butter sauce over the rested steak before slicing against the grain.

Let this garlic butter masterpiece shine with its juicy interior and crispy, herb-crusted exterior. The rosemary-infused butter creates an aromatic sauce that pools beautifully around each slice. Serve over creamy mashed potatoes or slice thin for epic steak sandwiches that’ll have everyone asking for seconds.

Spicy Chimichurri Flat Iron Steak

Punch up your dinner game with this flavor-packed flat iron steak. Sear that beautiful cut, then drench it in vibrant, spicy chimichurri. Get ready for a meal that delivers serious wow factor with minimal effort.

Ingredients

– 1.5 lbs well-marbled flat iron steak
– 3 tbsp rich extra virgin olive oil, divided
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 cup fresh flat-leaf parsley leaves
– 1/2 cup fresh cilantro leaves
– 3 cloves aromatic garlic
– 1/4 cup tangy red wine vinegar
– 1 tsp crushed red pepper flakes
– 1/2 tsp sweet smoked paprika

Instructions

1. Pat the flat iron steak completely dry with paper towels.
2. Rub 1 tablespoon of olive oil evenly over both sides of the steak.
3. Season both sides generously with kosher salt and freshly cracked black pepper.
4. Let the steak rest at room temperature for 30 minutes to ensure even cooking.
5. Preheat your cast iron skillet over medium-high heat for 5 minutes until smoking hot.
6. Place the steak in the hot skillet and sear undisturbed for 4 minutes.
7. Flip the steak using tongs and cook for another 4 minutes for medium-rare.
8. Check for an internal temperature of 130°F using an instant-read thermometer.
9. Transfer the steak to a cutting board and let it rest for 10 minutes.
10. While the steak rests, combine parsley, cilantro, and garlic in a food processor.
11. Pulse 8-10 times until the herbs are finely chopped but not pureed.
12. Add the remaining 2 tablespoons of olive oil, red wine vinegar, red pepper flakes, and smoked paprika.
13. Pulse 3-4 times just until the ingredients are combined.
14. Slice the rested steak against the grain into 1/2-inch thick strips.
15. Arrange the sliced steak on a platter and spoon the chimichurri generously over the top.

Let those perfectly seared edges contrast with the bright, herbaceous sauce. The spicy kick from the red pepper flakes balances the rich beefiness beautifully. Layer it over crispy roasted potatoes or stuff into warm tortillas for next-level steak tacos.

Balsamic Glazed Flat Iron Steak

Zesty and unforgettable—this balsamic glazed flat iron steak transforms your weeknight dinner into a gourmet experience. Sear that beautiful cut, glaze it with tangy-sweet magic, and watch it disappear faster than your phone battery. Get ready to impress everyone at your table with minimal effort and maximum flavor.

Ingredients

– 1.5 lb well-marbled flat iron steak
– 2 tbsp rich extra virgin olive oil
– 3 cloves fragrant garlic, minced
– 1/2 cup bold balsamic vinegar
– 2 tbsp pure maple syrup
– 1 tbsp smooth Dijon mustard
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 2 tbsp chilled unsalted butter, cubed

Instructions

1. Pat the flat iron steak completely dry with paper towels on all surfaces.
2. Rub the steak evenly with 1 tablespoon of rich extra virgin olive oil.
3. Season both sides generously with coarse kosher salt and freshly cracked black pepper.
4. Heat a heavy cast-iron skillet over medium-high heat until smoking hot, about 3 minutes.
5. Place the steak in the skillet and sear undisturbed for 4 minutes to develop a deep brown crust.
6. Flip the steak using tongs and cook for another 4 minutes for medium-rare (130°F internal temperature).
7. Transfer the steak to a cutting board and let it rest for 8 minutes—don’t skip this step to keep juices locked in.
8. Reduce skillet heat to medium and add remaining 1 tablespoon of rich extra virgin olive oil.
9. Sauté fragrant minced garlic for 45 seconds until golden and aromatic.
10. Pour in bold balsamic vinegar, scraping up all the browned bits from the skillet bottom.
11. Whisk in pure maple syrup and smooth Dijon mustard until fully combined.
12. Simmer the glaze for 3-4 minutes until it thickens enough to coat the back of a spoon.
13. Remove the skillet from heat and whisk in chilled unsalted butter cubes until the glaze becomes glossy.
14. Slice the rested steak against the grain into 1/2-inch thick strips.
15. Arrange the sliced steak on a platter and drizzle generously with the warm balsamic glaze.
16. Serve immediately while the steak is still warm and the glaze is glossy. Keep those slices thin against the grain for maximum tenderness in every bite. Knife-and-fork worthy doesn’t begin to describe this masterpiece—the crust crackles with savory notes while the glossy glaze adds sticky-sweet complexity. Pile it over creamy polenta or slice it into a vibrant arugula salad for a restaurant-worthy meal that’ll have everyone asking for your secret.

Flat Iron Steak with Blue Cheese Crumbles

Hunt down that perfect weeknight dinner. This flat iron steak transforms with bold blue cheese crumbles—seared crust, juicy interior, and tangy finish. Get ready to impress in under 30 minutes.

Ingredients

– 1.5 lbs well-marbled flat iron steak
– 2 tbsp coarse kosher salt
– 1 tbsp freshly cracked black pepper
– 3 tbsp high-smoke-point avocado oil
– 4 oz creamy blue cheese crumbles
– 2 tbsp unsalted butter
– 3 garlic cloves, smashed
– 2 sprigs fresh rosemary

Instructions

1. Pat the flat iron steak completely dry with paper towels.
2. Generously season both sides with coarse kosher salt and freshly cracked black pepper.
3. Heat a cast-iron skillet over high heat for 3 minutes until smoking hot.
4. Add high-smoke-point avocado oil and swirl to coat the skillet.
5. Place the steak in the skillet and sear undisturbed for 4 minutes.
6. Flip the steak using tongs and sear the other side for 4 minutes.
7. Reduce heat to medium and add unsalted butter, smashed garlic cloves, and fresh rosemary sprigs.
8. Tilt the skillet and baste the steak continuously with the foaming butter for 2 minutes.
9. Check the internal temperature with a meat thermometer—remove at 130°F for medium-rare.
10. Transfer the steak to a cutting board and let it rest for 8 minutes.
11. Slice the steak thinly against the grain at a 45-degree angle.
12. Sprinkle creamy blue cheese crumbles evenly over the sliced steak while still warm.

Creamy blue cheese melts slightly into the rested steak, creating pockets of tangy richness against the juicy, pepper-crusted beef. Serve over crispy roasted potatoes or stuff into warm tortillas for next-level steak tacos—the bold flavors stand up to any creative pairing.

Asian-Inspired Soy Ginger Flat Iron Steak

Tired of boring steak nights? Transform that flat iron cut into a flavor bomb with this Asian-inspired marinade. Get ready for juicy, tender perfection that’ll make your taste buds dance.

Ingredients

– 1.5 lbs flat iron steak
– 1/2 cup soy sauce
– 3 tbsp freshly grated ginger
– 2 tbsp toasted sesame oil
– 4 cloves garlic, finely minced
– 2 tbsp brown sugar
– 1 tbsp rice vinegar
– 1 tsp crushed red pepper flakes
– 2 tbsp vegetable oil
– 2 sliced green onions
– 1 tbsp toasted sesame seeds

Instructions

1. Combine 1/2 cup soy sauce, 3 tbsp freshly grated ginger, 2 tbsp toasted sesame oil, 4 cloves finely minced garlic, 2 tbsp brown sugar, 1 tbsp rice vinegar, and 1 tsp crushed red pepper flakes in a large bowl.
2. Place 1.5 lbs flat iron steak in the marinade, turning to coat completely.
3. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
4. Remove steak from refrigerator 30 minutes before cooking to bring to room temperature.
5. Heat 2 tbsp vegetable oil in a cast-iron skillet over medium-high heat until shimmering.
6. Pat the steak dry with paper towels to ensure proper searing.
7. Place steak in the hot skillet and cook for 4-5 minutes without moving to develop a deep brown crust.
8. Flip the steak using tongs and cook for another 4-5 minutes for medium-rare (130°F internal temperature).
9. Transfer steak to a cutting board and let rest for 8-10 minutes to redistribute juices.
10. Slice thinly against the grain for maximum tenderness.
11. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds.

Nothing beats the tender, melt-in-your-mouth texture of this perfectly marinated steak. The savory soy-ginger marinade creates an incredible caramelized crust while keeping the interior juicy and flavorful. Serve it over steamed rice with quick-pickled vegetables for an unforgettable weeknight dinner that feels restaurant-worthy.

Flat Iron Steak Tacos with Avocado Salsa

Toss your taco Tuesday routine with these flavor-packed flat iron steak tacos. They’re juicy, fast, and loaded with zesty avocado salsa—perfect for weeknights or weekend feasts.

Ingredients

• 1.5 lbs well-marbled flat iron steak
• 2 tbsp smoky chili powder
• 1 tsp coarse kosher salt
• 1 tbsp freshly squeezed lime juice
• 2 tbsp rich extra virgin olive oil
• 8 small corn tortillas
• 2 ripe Hass avocados
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro leaves
• 1 jalapeño, seeds removed and finely diced
• 2 tbsp tangy lime juice
• 1/4 tsp flaky sea salt

Instructions

1. Pat the 1.5 lbs well-marbled flat iron steak completely dry with paper towels.
2. Rub the steak evenly with 2 tbsp smoky chili powder and 1 tsp coarse kosher salt.
3. Drizzle 1 tbsp freshly squeezed lime juice over the seasoned steak.
4. Heat 2 tbsp rich extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the steak for 5–6 minutes per side until a deep brown crust forms and internal temperature reaches 130°F for medium-rare.
6. Transfer the steak to a cutting board and let it rest for 8 minutes—this keeps the juices locked in.
7. While the steak rests, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
8. In a medium bowl, mash 2 ripe Hass avocados with a fork until slightly chunky.
9. Fold in 1/4 cup finely chopped red onion, 1/4 cup fresh cilantro leaves, 1 finely diced jalapeño, 2 tbsp tangy lime juice, and 1/4 tsp flaky sea salt.
10. Thinly slice the rested steak against the grain for maximum tenderness.
11. Fill each warm tortilla with sliced steak and top generously with avocado salsa.

Juicy, tender steak meets creamy, bright salsa in every bite. The contrast of smoky char and fresh lime makes these tacos unforgettable. Serve them with extra lime wedges and a cold Mexican lager for the ultimate fiesta.

Smoky Paprika Flat Iron Steak

You’re about to make the juiciest, most flavor-packed steak of your life. Fire up that skillet and let’s get smoky.

Ingredients

• 1.5 lbs flat iron steak
• 2 tbsp smoked paprika
• 1 tbsp coarse kosher salt
• 1 tsp freshly cracked black pepper
• 3 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice
• 2 tbsp unsalted butter
• 2 sprigs fresh rosemary

Instructions

1. Pat the flat iron steak completely dry with paper towels.
2. Rub the steak evenly with smoked paprika, coarse kosher salt, and freshly cracked black pepper.
3. Let the steak rest at room temperature for 30 minutes.
4. Heat a cast-iron skillet over medium-high heat until it’s smoking hot.
5. Pour rich extra virgin olive oil into the hot skillet and swirl to coat.
6. Place the steak in the skillet and sear for 4 minutes without moving it.
7. Flip the steak using tongs and sear the other side for another 4 minutes.
8. Add minced garlic, unsalted butter, and fresh rosemary sprigs to the skillet.
9. Tilt the skillet and baste the steak continuously with the melted butter for 2 minutes.
10. Remove the steak from the skillet and let it rest on a cutting board for 8 minutes.
11. Drizzle fresh lemon juice over the rested steak just before slicing.
12. Slice the steak against the grain into ½-inch thick strips.

The crust is crackly with smoke, while the interior stays rosy and tender. Serve it sliced over a crisp arugula salad or stuffed into warm tortillas with pickled onions for a next-level taco night.

Flat Iron Steak with Red Wine Reduction

Make your weeknight dinner unforgettable with this restaurant-quality steak. Master the perfect sear and create a glossy red wine reduction that elevates every bite.

Ingredients

• 1 ½ pounds well-marbled flat iron steak
• 2 tablespoons rich extra virgin olive oil
• 4 cloves aromatic garlic, smashed
• 3 sprigs fresh rosemary
• ½ cup dry red wine
• 1 cup rich beef stock
• 2 tablespoons cold unsalted butter
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Pat your well-marbled flat iron steak completely dry with paper towels.
2. Season both sides generously with coarse sea salt and freshly cracked black pepper.
3. Heat rich extra virgin olive oil in a heavy skillet over medium-high heat until shimmering.
4. Sear the steak for 5 minutes without moving to develop a deep brown crust.
5. Flip the steak and add aromatic garlic and fresh rosemary to the skillet.
6. Cook for another 5 minutes, basting continuously with the flavored oil.
7. Remove steak to a cutting board and let rest for 10 minutes—this keeps juices inside.
8. Pour off excess oil from the skillet, leaving about 1 tablespoon behind.
9. Add dry red wine to the hot skillet, scraping up all the browned bits with a wooden spoon.
10. Simmer the wine for 2 minutes until reduced by half and no longer smelling alcoholic.
11. Pour in rich beef stock and simmer for 5 minutes until the sauce coats the back of a spoon.
12. Remove skillet from heat and whisk in cold unsalted butter until the sauce becomes glossy.
13. Slice the rested steak against the grain into ½-inch thick strips.
14. Arrange sliced steak on plates and drizzle with the glossy red wine reduction.

You’ll love the contrast between the crusty, juicy steak and the silky, tangy sauce. Yes, this pairs beautifully with creamy mashed potatoes or crisp roasted vegetables. Transform leftovers into steak sandwiches with caramelized onions for tomorrow’s lunch.

Honey Sriracha Flat Iron Steak

Craving something spicy, sweet, and seriously satisfying? This honey sriracha flat iron steak delivers bold flavor in minutes. Get ready for that perfect char and sticky glaze.

Ingredients

– 1.5 lbs well-marbled flat iron steak
– 1/4 cup raw, unfiltered honey
– 3 tbsp vibrant sriracha sauce
– 2 tbsp rich soy sauce
– 2 tbsp freshly squeezed lime juice
– 2 cloves aromatic garlic, minced
– 1 tbsp finely grated fresh ginger
– 1 tsp toasted sesame oil
– 1/2 tsp coarse kosher salt
– 1/4 tsp freshly cracked black pepper
– 2 tbsp thinly sliced fresh scallions
– 1 tsp toasted sesame seeds

Instructions

1. Pat the flat iron steak completely dry with paper towels.
2. Season both sides of the steak evenly with coarse kosher salt and freshly cracked black pepper.
3. Whisk together raw unfiltered honey, vibrant sriracha sauce, rich soy sauce, freshly squeezed lime juice, minced aromatic garlic, finely grated fresh ginger, and toasted sesame oil in a small bowl.
4. Reserve half of the honey sriracha mixture in a separate bowl for glazing later.
5. Heat a large cast-iron skillet over medium-high heat until smoking hot, about 3-4 minutes.
6. Place the seasoned steak in the hot skillet and sear for 4-5 minutes without moving it.
7. Flip the steak and cook for another 4-5 minutes for medium-rare (130°F internal temperature).
8. Brush the reserved honey sriracha glaze generously over the top of the steak during the last 2 minutes of cooking.
9. Transfer the steak to a cutting board and let it rest for 8-10 minutes to allow juices to redistribute.
10. Slice the steak thinly against the grain for maximum tenderness.
11. Drizzle any remaining glaze from the skillet over the sliced steak.
12. Garnish with thinly sliced fresh scallions and toasted sesame seeds.

Keep that skillet screaming hot for a proper crust—don’t crowd the pan. Letting the steak rest is non-negotiable for juicy results. Slice against the grain to transform this affordable cut into butter-knife tender perfection. The sticky-sweet glaze caramelizes into a glossy coat with subtle heat that builds with each bite. Serve it over fluffy jasmine rice to soak up every drop of that spicy honey sauce, or slice it thin for next-level steak tacos.

Flat Iron Steak and Mushroom Skewers

Sizzle up your weeknight dinner game with these fire-kissed skewers. Marinated flat iron steak meets earthy mushrooms in perfect harmony. Get ready for flavor explosions in every single bite.

Ingredients

– 1.5 lbs premium flat iron steak, cut into 1-inch cubes
– 16 oz cremini mushrooms, cleaned and stems trimmed
– ¼ cup robust extra virgin olive oil
– 3 tbsp bold Worcestershire sauce
– 4 cloves fresh garlic, finely minced
– 1 tbsp aromatic smoked paprika
– 2 tsp coarse kosher salt
– 1 tsp freshly cracked black pepper
– 2 tbsp vibrant fresh parsley, chopped

Instructions

1. Combine ¼ cup robust extra virgin olive oil, 3 tbsp bold Worcestershire sauce, 4 cloves fresh garlic, 1 tbsp aromatic smoked paprika, 2 tsp coarse kosher salt, and 1 tsp freshly cracked black pepper in a large bowl.
2. Add 1.5 lbs premium flat iron steak cubes to the marinade, tossing thoroughly to coat every piece.
3. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes to tenderize the steak.
4. Thread marinated steak cubes and 16 oz cremini mushrooms alternately onto metal skewers, leaving ¼-inch space between pieces.
5. Preheat your grill to 450°F, creating perfect searing conditions.
6. Place skewers on the hot grill grates and cook for 4 minutes without moving them to develop grill marks.
7. Flip skewers using tongs and cook for another 4 minutes for medium-rare doneness.
8. Check internal temperature with a meat thermometer—it should read 135°F for perfect medium-rare.
9. Transfer skewers to a clean platter and let rest for 5 minutes to redistribute juices.
10. Sprinkle finished skewers with 2 tbsp vibrant fresh parsley just before serving.

The tender steak practically melts against the meaty mushrooms, creating incredible textural contrast. That smoky paprika marinade caramelizes into a gorgeous crust that’ll have everyone reaching for seconds. Serve these skewers over creamy polenta or stuff them into warm tortillas for next-level steak tacos.

Cajun-Spiced Flat Iron Steak

Whip up this flavor-packed Cajun-spiced flat iron steak in under 30 minutes. Sear that juicy cut to perfection with bold spices that’ll make your taste buds dance. Get ready for a restaurant-quality meal that’ll become your weeknight hero.

Ingredients

• 1.5 lbs well-marbled flat iron steak
• 2 tbsp vibrant smoked paprika
• 1 tbsp aromatic garlic powder
• 1 tbsp earthy dried oregano
• 2 tsp fiery cayenne pepper
• 1 tsp coarse kosher salt
• 1 tsp freshly cracked black pepper
• 2 tbsp rich extra virgin olive oil
• 2 tbsp creamy unsalted butter
• 3 cloves fragrant fresh garlic, smashed
• 2 sprigs woody fresh thyme

Instructions

1. Pat the flat iron steak completely dry with paper towels.
2. Combine smoked paprika, garlic powder, dried oregano, cayenne pepper, kosher salt, and black pepper in a small bowl.
3. Rub the spice mixture evenly over both sides of the steak, pressing gently to adhere.
4. Let the seasoned steak rest at room temperature for 20 minutes.
5. Heat a cast-iron skillet over medium-high heat until smoking hot.
6. Add olive oil and swirl to coat the bottom of the skillet.
7. Place the steak in the skillet and sear for 4 minutes without moving.
8. Flip the steak using tongs and sear the other side for 4 minutes.
9. Reduce heat to medium and add butter, smashed garlic, and thyme sprigs.
10. Tilt the skillet and baste the steak continuously with the butter mixture for 2 minutes.
11. Check internal temperature with an instant-read thermometer—remove at 130°F for medium-rare.
12. Transfer the steak to a cutting board and let rest for 8 minutes.
13. Slice the steak against the grain into ½-inch thick strips.

Fantastic crust gives way to tender, juicy perfection with every bite. That Cajun spice blend creates layers of smoky heat that meld beautifully with the rich butter baste. Serve sliced over creamy grits or stuff into warm tortillas with pickled onions for next-level tacos.

Flat Iron Steak Salad with Arugula and Parmesan

Bold flavors collide in this steak salad that’s perfect for weeknights or entertaining. Sear juicy flat iron steak, then toss with peppery arugula and sharp Parmesan for a meal that feels fancy but comes together fast. Get ready to impress without the stress.

Ingredients

– 1 lb high-quality flat iron steak
– 6 cups fresh baby arugula
– ½ cup shaved Parmesan cheese
– 3 tbsp rich extra virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 2 cloves aromatic garlic, minced
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper

Instructions

1. Pat the flat iron steak completely dry with paper towels.
2. Rub the steak evenly with 1 tablespoon of olive oil.
3. Season both sides generously with kosher salt and freshly cracked black pepper.
4. Preheat a cast-iron skillet over high heat for 3 minutes until smoking hot.
5. Place the steak in the skillet and sear for 4 minutes without moving.
6. Flip the steak using tongs and cook for another 4 minutes for medium-rare (130°F internal temperature).
7. Transfer the steak to a cutting board and let rest for 8 minutes—this keeps the juices inside.
8. While the steak rests, whisk together remaining olive oil, lemon juice, and minced garlic in a large bowl.
9. Add the baby arugula to the bowl and toss gently to coat with the dressing.
10. Thinly slice the rested steak against the grain for maximum tenderness.
11. Arrange the dressed arugula on a platter and top with the sliced steak.
12. Finish with shaved Parmesan cheese scattered over the top.

Every bite delivers crisp peppery greens against the rich, juicy steak, while the sharp Parmesan adds a salty punch. Try serving it with crusty bread to soak up the garlic-lemon dressing, or add cherry tomatoes for a burst of sweetness.

Flat Iron Steak Sandwich with Caramelized Onions

Just when you thought steak sandwiches couldn’t get better—this game-changer arrives. Juicy flat iron steak meets sweet caramelized onions between toasted ciabatta. Get ready to level up your lunch game forever.

Ingredients

– 1.5 lbs premium flat iron steak
– 2 large sweet yellow onions, thinly sliced
– 4 soft ciabatta rolls, split
– 3 tbsp rich extra virgin olive oil
– 2 tbsp creamy Dijon mustard
– 4 slices sharp provolone cheese
– 2 tbsp salted butter, softened
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper

Instructions

1. Pat the flat iron steak completely dry with paper towels.
2. Rub the steak evenly with 1 tablespoon of olive oil.
3. Season both sides generously with coarse kosher salt and freshly cracked black pepper.
4. Heat a large cast-iron skillet over medium-high heat until smoking hot.
5. Sear the steak for 4 minutes without moving to develop a deep brown crust.
6. Flip the steak and cook for another 4 minutes for medium-rare (internal temperature 130°F).
7. Transfer the steak to a cutting board and let rest for 8 minutes—this keeps the juices inside.
8. While the steak rests, heat the remaining 2 tablespoons of olive oil in the same skillet over medium heat.
9. Add the thinly sliced onions and cook for 15 minutes, stirring occasionally.
10. Continue cooking the onions for another 10 minutes until they turn deep golden brown and sweet.
11. Spread the softened butter evenly on the cut sides of the ciabatta rolls.
12. Toast the rolls butter-side down in a separate skillet over medium heat for 2 minutes until golden.
13. Thinly slice the rested steak against the grain—this ensures maximum tenderness.
14. Spread ½ tablespoon of creamy Dijon mustard on the bottom half of each toasted roll.
15. Layer the sliced steak evenly over the mustard.
16. Top the steak with the caramelized onions.
17. Place one slice of sharp provolone cheese over the onions on each sandwich.
18. Close the sandwiches with the top halves of the toasted rolls.
19. Return the assembled sandwiches to the skillet over low heat for 1 minute to melt the cheese.
20. Press down gently on each sandwich with a spatula before serving.

What makes this sandwich unforgettable is the contrast between the tender, juicy steak and the sweet, silky onions. The sharp provolone cuts through the richness while the crispy ciabatta holds everything together perfectly. Try serving it with crispy sweet potato fries for the ultimate comfort meal.

Flat Iron Steak with Herb Compound Butter

Y’all need this steak in your life. Sear that beautiful flat iron to perfection, then melt over a generous slab of herb-packed compound butter. Watch it transform your Tuesday dinner into a restaurant-worthy feast.

Ingredients

– 1.5 lbs flat iron steak
– 3 tbsp coarse kosher salt
– 2 tbsp freshly cracked black pepper
– 2 tbsp high-smoke-point avocado oil
– 1/2 cup softened unsalted butter
– 2 tbsp freshly chopped rosemary
– 3 cloves finely minced garlic
– 1 tbsp vibrant lemon zest
– 1 tsp flaky sea salt

Instructions

1. Pat the 1.5 lbs flat iron steak completely dry with paper towels.
2. Rub all surfaces with 3 tbsp coarse kosher salt and 2 tbsp freshly cracked black pepper.
3. Let the steak rest at room temperature for 30 minutes to ensure even cooking.
4. Meanwhile, combine 1/2 cup softened unsalted butter, 2 tbsp freshly chopped rosemary, 3 cloves finely minced garlic, 1 tbsp vibrant lemon zest, and 1 tsp flaky sea salt in a small bowl.
5. Spoon the herb butter onto plastic wrap and roll into a tight log.
6. Chill the butter log in the freezer for 15 minutes until firm.
7. Preheat a cast-iron skillet over high heat until smoking hot, about 5 minutes.
8. Add 2 tbsp high-smoke-point avocado oil to the heated skillet.
9. Carefully place the seasoned steak in the center of the skillet.
10. Sear undisturbed for 4 minutes to develop a deep brown crust.
11. Flip the steak using tongs and cook for another 4 minutes for medium-rare (internal temperature 130°F).
12. Transfer the steak to a cutting board and let rest for 8 minutes to redistribute juices.
13. Slice the steak against the grain into 1/2-inch thick strips.
14. Top the sliced steak with 3-4 slices of the chilled herb compound butter.

Now watch that herb butter melt into every crevice, creating the most luxurious sauce. The tender, medium-rare steak pairs perfectly with crispy roasted potatoes or a simple arugula salad. Next-level steakhouse vibes achieved right in your kitchen.

Flat Iron Steak Fajitas with Peppers and Onions

A sizzling skillet of perfectly seared steak and vibrant veggies that’ll have your whole crew gathering around the kitchen. Grab your tortillas and get ready for flavor fireworks—this flat iron steak fajita situation is about to become your new weeknight hero.

Ingredients

– 1.5 lbs flat iron steak, sliced against the grain into thin strips
– 2 large bell peppers (red and yellow), sliced into colorful strips
– 1 large yellow onion, thinly sliced into half-moons
– 3 cloves garlic, freshly minced
– 2 tbsp extra virgin olive oil, divided
– 1 tbsp chili powder with smoky notes
– 1 tsp ground cumin, freshly toasted
– 1 tsp smoked paprika for depth
– 1/2 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper
– 8 small flour tortillas, warmed
– Fresh lime wedges for bright acidity
– Creamy avocado slices for cooling contrast
– Fresh cilantro leaves for herbal freshness

Instructions

1. Pat the steak strips completely dry with paper towels to ensure proper searing.
2. In a large bowl, combine chili powder, cumin, smoked paprika, sea salt, and black pepper to create your seasoning blend.
3. Toss the steak strips thoroughly with the seasoning mixture until evenly coated.
4. Heat 1 tablespoon of extra virgin olive oil in a large cast-iron skillet over high heat until shimmering hot, about 2 minutes.
5. Add the seasoned steak strips in a single layer, working in batches if necessary to avoid overcrowding.
6. Sear the steak for 2-3 minutes per side until deeply browned and reaching 130°F internal temperature for medium-rare.
7. Transfer the cooked steak to a clean plate and tent loosely with foil to rest.
8. Reduce the skillet heat to medium-high and add the remaining 1 tablespoon of olive oil.
9. Add the sliced bell peppers and onions, spreading them evenly across the hot skillet.
10. Cook the vegetables for 6-8 minutes, stirring occasionally, until softened with charred edges.
11. Add the freshly minced garlic to the skillet and cook for 30 seconds until fragrant.
12. Return the rested steak and any accumulated juices back to the skillet with the vegetables.
13. Toss everything together for 1 minute to combine flavors and reheat the steak.
14. Warm the flour tortillas in a dry skillet for 30 seconds per side or until pliable.
15. Serve the fajita mixture immediately with warm tortillas, lime wedges, avocado slices, and fresh cilantro.

Crisp-tender peppers and onions mingle with juicy, perfectly seared steak in every bite. The smoky seasoning creates a beautiful crust on the meat while keeping the interior tender and flavorful. Serve these fajitas family-style with all the fixings for a build-your-own experience that turns dinner into an interactive feast.

Flat Iron Steak with Roasted Garlic Mash

Zesty doesn’t even begin to describe this flavor bomb. Sear that perfect flat iron steak until crusty and juicy. Smash those roasted garlic cloves into creamy, dreamy potatoes for the ultimate comfort mash.

Ingredients

– 1.5 lbs premium flat iron steak
– 4 large russet potatoes, peeled and cubed
– 8 cloves fresh garlic, unpeeled
– 1/2 cup heavy cream, warmed
– 4 tbsp unsalted butter, divided
– 2 tbsp robust extra virgin olive oil
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 cup fresh chives, finely chopped

Instructions

1. Preheat your oven to 400°F.
2. Place unpeeled garlic cloves on a small baking sheet.
3. Roast garlic for 20 minutes until soft and golden brown.
4. Place cubed potatoes in a large pot of cold salted water.
5. Bring potatoes to a rolling boil over high heat.
6. Reduce heat to medium and simmer potatoes for 15 minutes until fork-tender.
7. Drain potatoes completely in a colander.
8. Return potatoes to the warm pot over low heat for 1 minute to evaporate excess moisture.
9. Squeeze roasted garlic from their skins into the potatoes.
10. Add 3 tablespoons butter and warmed heavy cream to the potatoes.
11. Mash vigorously until smooth and creamy.
12. Stir in chopped fresh chives until just combined.
13. Season steak generously with kosher salt and freshly cracked black pepper on both sides.
14. Heat a cast-iron skillet over high heat for 3 minutes until smoking hot.
15. Add olive oil to the hot skillet and swirl to coat.
16. Place steak in the skillet and sear for 4 minutes without moving.
17. Flip steak and cook for another 4 minutes for medium-rare.
18. Add remaining 1 tablespoon butter to the skillet and baste the steak for 30 seconds.
19. Transfer steak to a cutting board and let rest for 5 minutes.
20. Slice steak against the grain into 1/2-inch thick strips.

Let that buttery steak juice mingle with the garlicky mash. The crusty exterior gives way to tender, pink perfection against the velvety potatoes. Serve it family-style with a simple arugula salad for the ultimate weeknight flex.

Flat Iron Steak and Asparagus Stir-Fry

A perfectly seared flat iron steak meets crisp-tender asparagus in this lightning-fast stir-fry that’s about to become your weeknight hero. Grab your wok—dinner’s ready in 15 minutes flat.

Ingredients

– 1 pound premium flat iron steak, thinly sliced against the grain
– 1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
– 3 tablespoons rich toasted sesame oil
– 4 cloves aromatic garlic, finely minced
– 1 tablespoon freshly grated ginger
– ¼ cup savory soy sauce
– 2 tablespoons sweet honey
– 1 tablespoon tangy rice vinegar
– 1 teaspoon spicy red pepper flakes
– 2 tablespoons sliced green onions for garnish
– 1 tablespoon toasted sesame seeds

Instructions

1. Pat the thinly sliced flat iron steak completely dry with paper towels.
2. Heat 2 tablespoons of toasted sesame oil in a large wok over high heat until shimmering, about 1 minute.
3. Add the steak slices in a single layer—don’t overcrowd—and sear for 90 seconds per side until deeply browned.
4. Transfer the seared steak to a clean plate, leaving any drippings in the wok.
5. Add the remaining 1 tablespoon of sesame oil to the hot wok.
6. Toss in the asparagus pieces and stir-fry for 3 minutes until bright green but still crisp.
7. Push the asparagus to the sides of the wok, creating a well in the center.
8. Add the minced garlic and grated ginger to the center and sauté for 30 seconds until fragrant.
9. Combine the soy sauce, honey, rice vinegar, and red pepper flakes in a small bowl, then pour over the asparagus.
10. Return the seared steak and any accumulated juices to the wok.
11. Toss everything together vigorously for 1 minute until the sauce glazes the ingredients.
12. Remove from heat and immediately garnish with sliced green onions and toasted sesame seeds.

Keep this stir-fry vibrant by serving it straight from the wok—the contrast between the juicy, medium-rare steak and the snappy asparagus is pure texture heaven. Drizzle any remaining glossy sauce over steamed jasmine rice for that restaurant-quality finish at home.

Flat Iron Steak with Chimichurri Sauce

Grab your skillet because this flat iron steak with chimichurri is about to become your new weeknight hero. Sear that juicy cut to perfection, then drown it in vibrant green sauce that packs serious flavor punch. Get ready for restaurant-quality results in under 30 minutes flat.

Ingredients

– 1.5 lb flat iron steak
– 2 tbsp extra virgin olive oil
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– 2 cups fresh parsley leaves
– ½ cup fresh cilantro leaves
– 4 garlic cloves
– ¼ cup red wine vinegar
– ½ cup rich extra virgin olive oil
– 1 tsp crushed red pepper flakes
– ½ tsp flaky sea salt

Instructions

1. Pat the flat iron steak completely dry with paper towels.
2. Rub 2 tablespoons of extra virgin olive oil evenly over both sides of the steak.
3. Season both sides generously with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper.
4. Preheat a cast-iron skillet over high heat for 5 minutes until smoking hot.
5. Place the steak in the hot skillet and sear for 4 minutes without moving it.
6. Flip the steak using tongs and cook for another 4 minutes for medium-rare.
7. Check the internal temperature with a meat thermometer—it should read 130°F for medium-rare.
8. Transfer the steak to a cutting board and let it rest for 10 minutes.
9. While the steak rests, combine 2 cups fresh parsley leaves and ½ cup fresh cilantro leaves in a food processor.
10. Add 4 peeled garlic cloves to the food processor.
11. Pulse the herbs and garlic until finely chopped, about 10 quick pulses.
12. Transfer the herb mixture to a small bowl.
13. Whisk in ¼ cup red wine vinegar until well combined.
14. Slowly drizzle in ½ cup rich extra virgin olive oil while whisking constantly.
15. Stir in 1 teaspoon crushed red pepper flakes and ½ teaspoon flaky sea salt.
16. Slice the rested steak against the grain into ½-inch thick slices.
17. Arrange the sliced steak on a platter and spoon the chimichurri sauce generously over the top. The tender, juicy steak with its perfect sear crust pairs magically with the bright, herbaceous chimichurri. Serve it over crispy roasted potatoes or stuff it into warm tortillas for next-level steak tacos that’ll have everyone begging for seconds.

Summary

From quick weeknight dinners to impressive weekend feasts, these 18 flat iron steak recipes offer endless grilling inspiration. We hope you’ve found some new favorites to fire up your grill! Don’t forget to share your cooking results in the comments below and pin your top picks to Pinterest for easy reference. Happy grilling!