Grilled Flat Iron Steak Recipe (with Simple Marinade)
Uncover your outdoor grill because it’s grilling season and this Flat Iron Steak Recipe is the perfect way to kick off summer. Tender steak bathed in a simple marinade overnight, then grilled and topped with charred tomato corn salsa. Delicious, restaurant-worthy steak made right at home!
What is Flat Iron Steak?
Flat iron steak, also known as butler’s steak, top blade steak, or oyster blade steak is a cut of meat taken from the shoulder area of the cow. The name comes from its shape, which resembles an old-fashioned metal flat iron.
This cut of steak is flavorful, tender, and well-marbled, making it a popular choice for grilling, pan-searing, or broiling. It’s best cooked to medium-rare or medium doneness to maintain its tenderness, though you can cook it to your individual preference and still have a tasty steak.
Why You’ll Love This Flat Iron Steak Recipe
I will come clean and just say I do not actually like the taste or texture of beef, so I do not eat it. And only one of my kids likes beef, so I never make it. And I acknowledge that cattle are harming the environment, so I don’t teach beef recipes more than once a year. I also don’t like to yuck on anyone’s yum, and I think that high-quality animal products in moderation can be part of a healthful diet. And this Flat Iron Steak Recipe is one that should be on the rotation when you’re craving beef!
I have noticed over the past decade that my friends and family are eating fewer animal products and in smaller quantities. A few ounces of protein, but with more non-starchy vegetables, seems to be a trend in my community. While this trend is healthy and more sustainable, I think having recipes in your back pocket is always a good thing. I’ve also included vegetarian, plant-based alternatives so you can enjoy the delicious marinade and the corn salsa without the beef.
As always, I am here to help you home cooks tailor recipes to the way YOU want to eat! I have tasted this grilled steak recipe and it truly has delicious flavor and is a crowd-pleaser!
Recipe Highlights
- The steak marinade tenderizes the meat and provides so much flavor.
- It’s really easy!
- It’s flexible and the marinade can be used on different cuts of meat.
- The salsa is delicious on its own with chips or on grilled portobello mushrooms (see notes in recipe), a cauliflower steak, grilled or roasted tofu, fish, or another delicious steak!
Ingredient Notes
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- Shoyu: is a high-quality soy sauce. It helps tenderize meats when used in marinades. Use GF tamari or coconut aminos if needed.
- Lime juice: I like to use freshly squeezed lime juice. You’ll need about 2 limes for this recipe.
- Olive oil: use an unrefined oil for the best flavor.
- Worcestershire sauce: many Worcestershire sauces have anchovies in the ingredients. Look for a vegan one if you are allergic to anchovies.
- Cane sugar: you only need a little bit in the marinade. Feel free to use maple sugar in its place or omit it, but it does help caramelize the steak beautifully.
- Cumin: adds a nice earthy flavor to the marinade.
- Chili powder: provides a smidge of heat. Try using smoked paprika if you want the smokiness without the heat.
- Garlic cloves: I always keep a jar of peeled garlic (I do it myself) in the fridge to use throughout the week. Trust me. It’s a game-changer!
- Flat iron steak: I prefer very tender beef and flat-iron cooks quickly and is very tender. If you can’t find 100% grass-fed and grass-finished flat-iron, I would opt for a flank steak or hanger steak.
- Corn: it’s summer! I love fresh sweet corn in the summer. Almost all sweet corn is non-GMO and has carotenoids and lots of fiber.
- Red onion: I enjoy the color and tang of red onions. You always have options including shallots or green onions.
- Cherry tomatoes: I like that the cherry or grape tomatoes keep their structure and don’t dilute the salsa, but use whatever tastes great.
- Cilantro: I know you’re out there, cilantro-haters. Just omit it if you don’t like it.
- Basil: is one of the only herbs that likes to be stored at room temp (snip the bottoms and place in a jar with a little water.) One of these days I’m going to plant some in a pot on my patio.
- Maple syrup: optional, but does enhance the sweetness of the corn and tomatoes.
- Kosher salt & black pepper to taste.
Step-by-Step Instructions
Step 1 In a dish large enough to hold the steak (or resealable plastic bag), whisk together the shoyu, lime juice, oil, Worcestershire, sugar, cumin, chili powder, and garlic until well combined. Poke a few holes with a fork on one side of the steak. This will help penetrate the steak with the marinade. Toss the steak in the marinade, turning to coat. Cover and refrigerate for 4 hours or up to overnight.
Step 2 Preheat a grill to medium-high heat and grease your grill grates if necessary.
Step 3 Place steaks on the hot grill and grill for 5-6 minutes on each side for medium-rare or longer for your preferred level of doneness. Use an instant-read thermometer if needed. (See notes for a temperature guide). Transfer the steak to a cutting board, cover with foil, and let the steak rest for 5 minutes at room temperature before slicing the steak against the grain into thin strips.
Step 4 Place the corn on the grill (I don’t put anything on it) and cook until the kernels begin to char, rotating occasionally. You may hear the corn pop a bit. Transfer corn to a cutting board and set aside.
Step 5 Lightly brush the onion slices with oil. Grill the onions on both sides to get some char marks, about 2 to 3 minutes on each side. Transfer the onion to a cutting board.
Step 6 Cut the corn off the cob and place it in a medium bowl. Chop the onion and add to the corn. Stir in the tomatoes, cilantro, and basil.
Step 7 Add the garlic, lime zest, lime juice, maple syrup, oil, salt, and pepper and mix well. Taste for seasoning. Serve corn salsa over steak or assemble corn on a platter and serve steak over it.
Expert Tips
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- Use a meat thermometer to check the internal temperature of the steak (see the chart below for guidance.). Allow the steak to rest before slicing to allow the juices to redistribute:
- Steak Doneness Guide
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- Extra Rare or “Blue” 115 – 120 degrees F
- Rare 125 – 130 degrees F
- Medium-Rare 130 – 140 degrees F
- Medium 140 – 150 degrees F
- Medium-Well 150 – 155 degrees F
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- Grilling protein creates carcinogens, so I prefer cuts that cook quickly thereby exposing the meat to the grill for less time and therefore fewer carcinogens are created.
- For a plant-based option: Swap the steak for 6 portobello mushroom caps, wiped clean with a damp paper towel, gills removed with a spoon and halved. Marinate for 10-15 minutes at room temp or in the refrigerator up to overnight. Preheat your grill or grill pan to high. Remove the mushrooms from the marinade and sear for 5 minutes, until you get nice char marks. Then, turn over and sear another 5 minutes or until lightly charred on the other side. Cut into strips and serve as you would grilled steak!
Substitutions
- Steak: grilled portobello mushrooms, cauliflower steak, or grilled or roasted tofu, or fish!
- Cilantro: use mint or omit
- Corn: black beans or diced grilled or roasted zucchini
Serving & Storage Tips
Serve this steak with the corn salsa and additional sides like baked potatoes, a side salad, or another roasted veggie. Alternatively, you can serve the steak as fajitas, tacos, stir fry, salads, and more!
Store leftovers of this flat iron steak recipe and corn salsa in separate airtight containers for up to 3-4 days. Reheat the steak and serve topped with the chilled corn salsa.
More Grilling Recipes
Chicken Kabobs with Green Goddess Tzatziki Dressing
Thai (Grass-Fed) Steak Salad Recipe
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For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Get the Recipe
Grilled Steak with Tomato-Corn Salsa
Ingredients
- 3 Tablespoons shoyu tamari or coconut aminos
- 3 Tablespoons freshly squeezed lime juice about 2 limes
- 3 Tablespoons unrefined olive oil or avocado oil
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon cane sugar
- 1 teaspoon ground cumin
- 1 1/2 teaspoons chili powder
- 3 cloves garlic minced
- 2 pounds flat iron steak my preference or hanger steak or flank steak*
- ___________________
- Corn Salsa:
- 3 ears corn shucked
- 1/2 red onion sliced
- Unrefined cold-pressed extra-virgin olive oil or avocado oil for brushing onions
- 1 pint cherry or grape tomatoes halved
- 1/4 cup fresh cilantro and tender stems chopped
- 1/4 cup fresh basil leaves chopped
- 2 cloves garlic minced
- Zest and juice of 1 lime
- 1 teaspoon pure maple syrup or raw honey optional, but I've made it without and it enhances the sweetness of the corn and tomatoes
- 1/4 cup unrefined cold-pressed extra-virgin olive oil
- 1/2 teaspoon sea salt
- Freshly ground black pepper
Instructions
- In a dish large enough to hold the steak, whisk together the shoyu, lime juice, oil, worcestershire, sugar, cumin, chili powder, and garlic until well combined. Poke a few holes with a fork on one side of the steak. This will help penetrate the steak with the marinade. Toss the steak in the marinade, turning to coat. Cover and refrigerate for 4 hours or up to overnight.
- Preheat a grill to medium-high heat.
- Grill the steak for 5 to 6 minutes on each side for medium-rare. See notes for a temperature guide. Transfer the steak to a cutting board, cover with foil and allow to rest for 5 minutes before slicing the steak against the grain.
- Place the corn on the grill and cook until the kernels begin to char, rotating occasionally. You may hear the corn pop a bit. Transfer corn to a cutting board and set aside.
- Lightly coat the onion slices with oil. Grill the onions on both sides to get some char marks, about 2 to 3 minutes on each side. Transfer onion to cutting board.
- Cut the corn off the cob and place in a medium bowl. Chop the onion and add to the corn. Stir in the tomatoes, cilantro and basil. Add the garlic, lime zest, lime juice, maple syrup, oil, salt and pepper and mix well. Taste for seasoning. Serve corn salsa over steak or assemble corn on a platter and serve steak over it.
Notes
Rare 125 - 130 degrees F
Medium-Rare 130 - 140 degrees F
Medium 140 - 150 degrees F
Medium-Well 150 - 155 degrees F Grilling protein creates carcinogens, so I prefer cuts that cook quickly thereby exposing the meat to the grill for less time and therefore fewer carcinogens are created. For a plant-based option: Swap the steak for 6 portobello mushroom caps, wiped clean with a damp paper towel, gills removed with a spoon and halved. Marinate for 10-15 minutes at room temp or in the refrigerator up to overnight. Preheat your grill or grill pan to high. Remove the mushrooms from the marinade and sear for 5 minutes, until you get nice char marks. Turn over and sear another 5 minutes or until lightly charred on the other side. Cut into strips and serve as you would grilled steak! Substitutions Steak: grilled portobello mushrooms, cauliflower steak, or grilled or roasted tofu, or fish! Cilantro: use mint or omit Corn: black beans or diced grilled or roasted zucchini Serving & Storage Tips Serve this steak with the corn salsa and additional sides like baked potatoes, a side salad, or another roasted veggie. Alternatively, you can serve the steak as fajitas, tacos, stir fry, salads, and more! Store leftover flat iron steak and corn salsa in separate airtight containers for up to 3-4 days. Reheat the steak and serve topped with the chilled corn salsa.