Flat iron steak is from the upper portion of the top blade roast. Its triangular shape is like an old clothing iron…so, flat iron! It’s uniform thickness, nice marbling and rich flavor make it perfect for grilling.
- 2 one-pound flat iron steaks
- 3 Tbsp finely chopped green onions
- 3 cloves garlic, chopped
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp soy sauce
- 1 Tbsp Dijon mustard
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- 1 tsp salt
- ½ tsp black pepper
- Whisk marinade ingredients together in a bowl. Place with steaks in an extra-large resealable plastic or Stasher bag. Squeeze out excess air and seal the bag. Knead with your hands to distribute ingredients evenly and completely coat steaks. Marinate in the refrigerator for 1 hour.
- Preheat grill to medium-high heat (about 400°) and lightly oil grate.
- Remove steaks from refrigerator and let sit at room temperature for 10 minutes. Then, remove steaks from
bag and discard marinade.
- Cook steaks 5-7 minutes per side until they reach an internal temperature
of 130° for medium rare.
- Remove steaks to a plate and allow to rest 5-10 minutes. Slice against the natural grain running through the steak to ensure maximum tenderness.