Easy Extra Crispy Chicken Thighs Recipe

These crispy chicken thighs are an easy chicken dinner that the whole family will love! The best part about this juicy chicken is that it can be served with a variety of side dishes like creamy mashed potatoes, green beans, potato salad, any root vegetable, or Brussels sprouts. This recipe comes together quickly and it is made from simple ingredients. Getting dinner on the table has never been easier!

extra crispy chicken thighs on a plate with herb salad

Why You’ll Love These Crispy Chicken Thighs

This chicken thigh recipe is one of those easy dinners you’ll make again and again. Once you master how to make crispy chicken thighs, you can serve them with a lot of different sauces, condiments, or relishes. After they are done you can drizzle them with a vinaigrette, buffalo sauce, prepared salsa, salsa verde, etc. 

 

You can make as many chicken thighs as will fit in your skillet WITHOUT CROWDING. CROWDING prevents browning and crispy skin. 

 

You can dress these up with the herb salad listed below, my new favorite! You can also serve these with my Ginger-Lime Spritzer and my Flourless Chocolate Brownie Cookies for an all-around satisfying meal.

Ingredient Notes

recipe ingredients on a white surface

Crispy Chicken Thighs

  • skin-on bone-in chicken thighs: The star of the show! Cook as many as will fit in a single layer in your skillet.
  • sea salt: You can also use kosher salt if you prefer.
  • freshly ground black pepper 

Herb Salad

  • fresh herbs: Mint, parsley, dill, basil, cilantro, oregano, and/or chives.
  • lemon juice: Fresh (preferred) or bottled.
  • unrefined extra virgin olive oil
  • red Fresno chili: These peppers are considered a mild-hot so omit them from this salad if you aren’t a fan of spicy.
  • Shallot: You can use a red onion if you prefer.
  • sea salt and black pepper to taste

 

For exact ingredient amounts, see the full recipe card below. 

How to Make Crispy Chicken Thighs

chicken thighs in a cast iron skillet

Step 1: Pat the chicken dry with paper towels and season the pieces with salt as soon as you get home from the market, if possible. When you are ready to cook the chicken thighs, pat dry again with a paper towel and allow them to sit at room temperature for about 30 minutes to take off some of the chill. Place chicken thighs in a cold stainless steel pan or cast-iron pan (or another large skillet), skin-side down.

chicken in a skillet with browned crispy skin

Step 2: Turn the heat to medium heat and cook them without moving them for about 15 to 30 minutes, depending on the size of the pieces, until the skin is perfectly golden brown.  You can use a splatter guard to prevent your stove from getting messy. Reduce the heat if the skin begins to burn before it gets evenly golden brown.

 

Step 3: Turn the thighs over and continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Alternatively, after flipping the chicken, you can finish them in your oven at 375 degrees F for 15 minutes or until the meat reaches an internal temperature of 165 degrees.

herb salad ingredients on a cutting board

Step 4: In the meantime, toss the herbs, shallot, and chili pepper with half of the lemon juice and all of the olive oil in a small bowl. Plate the chicken and drizzle with the other half lemon juice and top with the herb salad plus a pinch of salt and pepper.

chicken thighs and herb salad on a white plate

Expert Tips

  • If you enjoy extra crispy skin, you can leave the chicken uncovered in the fridge overnight to help dry out the skin before cooking. 
  • You can bake these chicken thighs in an air fryer if you prefer.
  • Chicken should reach an internal temperature of 165 degrees F before consuming. I’ve found that using an instant-read thermometer is the best way to check internal temperature. Insert the meat thermometer into the thickest part of the thigh for the most accurate reading. 

What to Serve with Crispy Chicken Thighs

Serve these crispy chicken thighs with a yummy Collard Greens Salad, some Roasted Fall Vegetables, or with my Easy Pasta al Limone recipe

Storage Tips

Store leftover chicken thighs in an airtight container in the refrigerator for 3-4 days. 

 

Reheat in the oven at 350 degrees F for about 15 minutes. If you prefer, you can microwave the chicken thighs until they are heated through, but keep in mind that the skin will not become crispy again by microwaving them. If you want to get them crispy, use an air fryer (for 5-10 minutes) or the oven. 

 

You can freeze chicken thighs for up to 3 months. Let the chicken thighs cool completely, then store in a freezer-safe container or freezer bag and freeze. Thaw overnight in the refrigerator and reheat in the oven or air fryer. 

chicken in skillet and on a plate next to an herb salad

Recipe FAQs

Can I add other spices to this recipe?

  • You can add whatever spices you like to make this recipe perfect for you and your family!

 

Can I cook these chicken thighs in an air fryer?

  • Yes! If using an air fryer preheat it to 375 degrees F and cook for about 18 minutes.

 

Do I need to remove the chicken skin before cooking?

  • Do not remove the skin before cooking. The skin adds flavor and helps keep the meat moist. This is also what makes them super crispy!

 

Why do I need to pat the chicken dry before cooking?

  • Patting the chicken thighs before cooking makes the chicken crispier.

 

How can I prevent my chicken thighs from being dry?

  • Chicken thighs are a dark meat, which is difficult to overcook. Cooking these until they reach an internal temperature of 165 will result in delicious, juicy, and moist chicken thighs.

 

Can I use boneless skinless chicken thighs instead of skin-on-bone-in chicken thighs?

  • You can, however, the bone-in skin-on chicken thighs tend to be juicier and more flavorful- not to mention crispier! 

 

More Chicken Recipes

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

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!

 

Easy Extra Crispy Chicken Thighs Recipe

Pamela
These crispy chicken thighs are an easy chicken dinner that the whole family will love! The best part about this juicy chicken is that it can be served with a variety of side dishes like creamy mashed potatoes, green beans, potato salad, any root vegetable, or Brussels sprouts. This recipe comes together quickly and it is made from simple ingredients. Getting dinner on the table has never been easier!

Ingredients
  

  • Bone-in skin-on chicken thighs cook as many as will fit it one layer in your skillet
  • Sea salt figure ¾ teaspoon per pound of chicken
  • Freshly ground black pepper to taste
  • 2-3 cups of fresh herbs leaves and tender stems: mint, parsley, dill, basil, cilantro, oregano, and/or chives
  • Juice of 1 lemon
  • 2-3 Tablespoons unrefined olive oil just eyeball it
  • Red fresno chili sliced thinly (use as much or as little as you like)
  • 1 medium shallot very thinly sliced
  • Sea salt and black pepper to taste

Instructions
 

  • Pat the chicken dry with paper towels and season the pieces with salt as soon as you get home from the market, if possible. When you are ready to cook them, pat dry again and allow them to sit at room temperature for about 30 minutes to take off some of the chill. Add them to a cold cast iron skillet, skin side down.
  • Turn the heat to medium and cook them without moving them for about 15 to 30 minutes, depending on the size of the pieces, until the skin is perfectly golden brown. You can use a splatter guard to prevent your stove from getting messy. Reduce the heat if the skin begins to burn before it gets evenly golden brown.
  • Turn the thighs over and continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Alternatively, after flipping the chicken, you can finish them in a 375 degree F oven for 15 minutes or until the meat reaches 165 degrees.
  • In the meantime, toss the herbs, shallot and chili pepper with half of the lemon juice and all of the olive oil. Plate the chicken and drizzle with the other half lemon juice and top with the herb salad plus a pinch of salt and pepper.

Notes

  • If you enjoy crispy skin, you can leave the chicken uncovered in the fridge overnight to help dry out the skin before cooking. 
  • You can bake these chicken thighs in an air fryer if you prefer.
  • Chicken should reach an internal temperature of 165 degrees F before consuming. I’ve found that using an instant-read thermometer is the best way to check internal temperature. Insert the thermometer into the thickest part of the thigh for the most accurate reading.
  • Serve these crispy chicken thighs with a yummy Collard Greens Salad, some Roasted Fall Vegetables, or with my Easy Pasta al Limone recipe.
  • Store leftover chicken thighs in an airtight container in the refrigerator for 3 - 4 days.
  • Reheat in the oven at 350 degrees F for about 15 minutes. If you prefer, you can microwave the chicken thighs until they are heated through, but keep in mind that the skin will not become crispy again by microwaving them. If you want to get them crispy, use an air fryer or the oven.
  • You can freeze chicken thighs for up to 3 months. Let the chicken thighs cool completely, then store in a freezer-safe container or freezer bag and freeze. Thaw overnight in the refrigerator and reheat in the oven or air fryer.  
Tried this recipe?Let us know how it was!

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Easy Skillet Tamale Pie Recipe (Gluten-Free Option)

a tamale pie in a skillet

This savory Tamale Pie Recipe mimics traditional tamales in casserole (or pie) form! Featuring a meaty filling with beans, corn, chiles, aromatics, and enchilada sauce topped with a cheesy, fluffy cornbread crust. This easy recipe is comfort food at its absolute finest– and perfect for busy weeknights!

 

What is Tamale Pie?

Tamale pie casserole is a comforting casserole dish that features all the flavors of traditional tamales in pie form. It has a savory filling made from seasoned ground beef, chicken, or pork, combined with onions, garlic, seasonings, broth, and tomato or enchilada sauce. It’s then topped with a cornbread or masa (corn dough) batter and baked until the topping is golden and firm, creating a layered dish with a soft, flavorful base and a slightly crunchy, cornbread-like top.

This easy recipe is a great way to enjoy tamale flavors without the hard work of wrapping tamales in corn husks.

 

Why You’ll Love This Easy Tamale Pie Recipe

This dish is kind of like a tamale – but without all the work – and a chili-enchilada mash-up!  This Tamale Pie Recipe is the perfect dish to serve for Halloween night, for game days, or for a crowd on any night.  

It is so flexible too (see the notes on the bottom to make it vegan) and so easy. It reheats well and freezes well too. Just serve with a salad or a non-starchy vegetable and you have a complete meal!

For more, try these Mexican-inspired recipes: Mexican Lasagna Recipe, Make Black Beans from Scratch, Mexican Cobb Salad, or Restaurant Style Spanish Rice

 

Ingredient Notes

Base

  • extra-virgin olive oil
  • meat of choice: You can do ground chicken, lean ground beef, ground turkey, or ground pork. 
  • sea salt 
  • freshly ground black pepper 
  • yellow onion or red onion
  • poblano pepper
  • jalapeño
  • garlic cloves
  • chili powder 
  • ground cumin 
  • small can of red enchilada sauce
  • chicken stock or vegetable stock
  • cooked beans of choice (black beans, pinto beans, etc.)
  • and/or fresh corn or frozen corn kernels 

Cornbread Topping

  • masa harina 
  • all-purpose flour: Or a good gluten-free flour blend, like King Arthur or Bob’s Red Mill.
  • aluminum-free baking powder 
  • sea salt 
  • freshly ground black pepper 
  • large egg + egg white 
  • whole milk or plain, unsweetened soy milk
  • chicken broth or vegetable stock 
  • shredded cheddar cheese: You could also do Monterey Jack or another favorite shredded cheese. 
  • sliced pickled or regular jalapeños   
  • Optional: Hot sauce and sour cream or plain Greek yogurt, for serving 

Step-by-Step Instructions

  1. Prepare the chili: Preheat the oven to 425 degrees F. In a 12-inch cast iron skillet (or another large skillet that is oven-safe), heat the olive oil until it simmers. Add the ground meat and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until just starting to brown but not cooked through- about 5 minutes.
  2. Add the onions, poblanos, jalapeños, garlic, and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the meat is cooked through- 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the beans and/or corn kernels and remove from heat.  
  3. Meanwhile, prepare the cornbread mixture: In a large bowl, whisk the masa harina with the flour, baking powder, salt, and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and whisk the batter until smooth. Fold in 1/4 cup of the cheese.  
  4. Dollop the cornbread batter over the chili meat mixture and gently spread it into an even layer. It will seem like a very thin layer of cornbread, but it will rise in the oven. Scatter the pickled or regular jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen and lightly golden brown, 25 to 30 minutes. Remove from the oven and let it sit for 5 minutes before serving. Serve with hot sauce and sour cream.

Expert Tips

  • Masa is the traditional dough used to make corn tortillas. It’s made from dried corn that has been nixtamalized, which is a process in which dried corn kernels are soaked and cooked in an alkaline solution to loosen the hulls and make the corn softer for grinding. Masa harina, on the other hand, is a flour that is made from dried masa dough. Masa harina is commonly used to make corn tortillas, too, but it’s also used to make tamales, tamal de cazuela, pupusas and arepas.
  • Make it vegan: swap ground vegan protein for meat like Beyond Meat or cooked lentils. Swap flax egg (2 Tablespoons flax meal + 6 Tablespoons warm water) for egg in the batter. Use vegan cheese or omit it. Serve with dairy-free sour cream or avocado.
  • For best results, I encourage you to use a cast-iron skillet so you only need one pan for this meal. If you don’t have an oven-safe skillet, you can transfer the meat mixture to a baking dish and top with the cornbread batter, then bake. 

Serving & Storage Tips

You can serve this delicious tamale pie recipe with any of your favorite toppings like hot sauce, sour cream or plain Greek yogurt, black olives, additional cheese or green chiles, and more! 

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the microwave and serve with desired toppings. 

To freeze, let the casserole cool completely, then store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve! 

More Easy Casserole Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

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!

  

Tamale Pie Recipe

This savory Tamale Pie Recipe mimics traditional tamales in casserole (or pie) form! Featuring a meaty filling with beans, corn, chiles, aromatics, and enchilada sauce topped with a cheesy, fluffy cornbread crust. This easy recipe is comfort food at its absolute finest– and perfect for busy weeknights!

 

Base

  • 2 Tablespoons unrefined extra-virgin olive oil
  • 1 1/2 pounds ground meat of choice (chicken, turkey, or pork)
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 1 medium yellow or red onion (finely chopped)
  • 1 poblano pepper (stemmed, seeded and chopped)
  • 1 jalapeño (stemmed, seeded and minced)
  • 3 garlic cloves (minced)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • One 10-ounce can red enchilada sauce
  • 1 cup chicken stock or vegetable stock
  • 1 cup cooked beans of choice and/or fresh or frozen corn kernels

Cornbread Topping

  • Heaping ¾ cup masa harina
  • 1/2 cup all-purpose flour or a good GF flour blend (like King Arthur or Bob’s Red Mill)
  • 1 Tablespoon aluminum-free baking powder
  • 3/4 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 large egg + 1 egg white
  • ½ cup whole milk or plain (unsweetened soy milk)
  • ½ cup chicken or vegetable stock
  • ½ cup shredded cheddar (divided or vegan cheese or omit)
  • ½ cup sliced pickled or regular jalapeños
  • Optional: Hot sauce and sour cream or plain Greek yogurt (for serving)
  1. Prepare the chili: Preheat the oven to 425 F degrees. In a 12-inch cast-iron skillet, heat the olive oil until it shimmers. Add the ground meat and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until just starting to brown but not cooked through, about 5 minutes.
  2. Add the onions, poblanos, jalapeños, garlic and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the meat is cooked through, 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the beans and/or corn kernels and remove from heat.
  3. Meanwhile, prepare the cornbread: In a medium bowl, whisk the masa harina with the flour, baking powder, salt and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and whisk the batter until smooth. Fold in 1/4 cup of the cheese.
  4. Dollop the cornbread batter over the chili and gently spread into an even layer. It will seem like a very thin layer of cornbread, but it will rise in the oven. Scatter the pickled or regular jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen, 25 to 30 minutes. Remove from the oven and let it sit for 5 minutes before serving. Serve with hot sauce and sour cream.

Expert Tips

  • Masa is the traditional dough used to make corn tortillas. It’s made from dried corn that has been nixtamalized, which is a process in which dried corn kernels are soaked and cooked in an alkaline solution to loosen the hulls and make the corn softer for grinding. Masa harina, on the other hand, is a flour that is made from dried masa dough. Masa harina is commonly used to make corn tortillas, too, but it’s also used to make tamales, tamal de cazuela, pupusas and arepas.
  • Make it vegan: swap ground vegan protein for meat like Beyond Meat or cooked lentils. Swap flax egg (2 Tablespoons flax meal + 4 Tablespoons warm water) for egg in the batter. Use vegan cheese or omit it. Serve with dairy-free sour cream or avocado.
  • For best results, I encourage you to use a cast-iron skillet so you only need one pan for this meal. If you don’t have an oven-safe skillet, you can transfer the meat mixture to a baking dish and top with the cornbread batter, then bake.

 

Serving & Storage Tips

You can serve this delicious tamale pie with any of your favorite toppings like hot sauce, sour cream or plain Greek yogurt, black olives, additional cheese or green chiles, and more!

 

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the microwave and serve with desired toppings.

 

To freeze, let the casserole cool completely, then store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve!

 

This post may contain affiliate links

 

Easy Salmoriglio Sauce Recipe (with Grilled Seafood)

This simple and delicious Salmoriglio Sauce recipe comes together quickly with simple ingredients and makes a bright, tangy, and flavorful accompaniment to shrimp, fish, seafood, veggies, and other grilled meats. 

 

halibut smothered in salmoriglio sauce

What is Salmoriglio?

Salmoriglio is a traditional Italian sauce originating from Southern Italy, specifically Sicily and Calabria. It is typically used as a marinade and is a versatile condiment for grilled meat, fish, and seafood. 

 

The sauce is made with simple, fresh ingredients, including olive oil, lemon juice, garlic, herbs like fresh oregano or parsley, and salt and pepper. Today we’re using dried oregano in our version of the seasoning mixture. 

 

The ingredients are mixed together to form a smooth, vibrant sauce. Then it’s brushed onto the seafood or fish fillets during grilling, with additional sauce served on the side. It’s fresh, tangy and delicious!

 

What Makes This Recipe Great

When it comes to seafood, I believe simple is best. And I also love a sauce that can go with different types of seafood or even other animal proteins and plant proteins too (think chicken salmoriglio, tofu, and more!).  

 

Salmoriglio (pronounced sal-mor-EE-yo) sauce is flavorful, easy, and fresh. Like many “classic” Italian dishes and recipes, there are variations on this and I always encourage you to use what you’ve got or make adjustments based on your preferences. 

 

I like this sauce with shrimp and different kinds of fish like swordfish (I know – very high in mercury and I eat it once a year), halibut, calamari steaks, or branzino.  Reach out to me if you select a protein and you don’t know the cooking time.

 

Ingredient Notes

recipe ingredients on a white surface

  • garlic cloves
  • fresh lemon juice: Plus wedges for serving
  • dried oregano, preferably Sicilian
  • crushed red pepper
  • unrefined cold-pressed extra virgin olive oil
  • sea salt or kosher salt and black pepper
  • optional: Finely chopped fresh herbs like parsley, thyme, or mint
  • wild shrimp or thick fish filets

 

Step-by-Step Instructions

numbered step by step instructions showing how to make this recipe

  1. Stir together garlic, lemon juice, oregano, and red pepper flakes in a small bowl or a glass jar. Let it sit for at least 10 minutes and up to 2 hours. Just before serving, add fresh herbs, if you’re using them; stir to combine. Gradually add oil, stirring to combine; season with a little salt and pepper.
  2. Skewer shrimp if grilling.
  3. Heat grill to medium. Lightly brush grates with oil. Very lightly brush shrimp/fish with olive oil and season with salt and pepper.  Grill until char marks appear, then turn and cook 2 to 4 minutes more. (Or cook in a grill basket brushed with oil.) Transfer to a serving dish, top with salmoriglio sauce, and serve with lemon wedges, if desired.

 

an overhead shot of fish topped with salmoriglio sauce

Expert Tips

  • You can also add chopped capers to the sauce if you like.
  • Double the sauce if you want to serve this over both seafood and warm vegetables like broccoli, green beans, zucchini, or another favorite veggie.
  • To use this delicious olive oil sauce for vegans, it is outstanding mixed with some cooked white beans and served over warm grilled vegetables like zucchini, eggplant, sweet bell peppers, onions, and/or asparagus.

 

Serving & Storage Tips

Use this salmoriglio sauce as both a grilling marinade and as a condiment on the side. It goes so well with grilled meats, fish, seafood, and warm veggies. You can also soak it up with crusty bread to serve alongside your meal. 

 

If you have leftover sauce, store it in an airtight container in the fridge for up to a week. Give it a good stir or shake and use it accordingly. 

 

fish with salmoriglio sauce next to roasted veggies on a white plate

More Italian Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

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!

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Get the Recipe

 

Seafood with Salmoriglio Sauce

Pamela
This simple and delicious Salmoriglio Sauce recipe comes together quickly with simple ingredients and makes a bright, tangy, and flavorful accompaniment to shrimp, fish, seafood, veggies, and other grilled meats.
Servings 4

Ingredients
  

  • 1 large clove garlic minced
  • 2 Tablespoons fresh lemon juice plus wedges for serving
  • 2 teaspoons dried oregano preferably Sicilian
  • A big pinch of crushed red pepper
  • ¼ cup unrefined cold-pressed extra-virgin olive oil plus more for seafood and the grill
  • Sea salt and freshly ground pepper
  • Optional: 1 to 2 Tablespoons finely chopped fresh herbs like parsley thyme or mint
  • 1 ½ pounds of large wild shrimp peeled and deveined or 4 thick fish filets (each 6 ounces and 1-inch thick)

Instructions
 

  • Stir together garlic, lemon juice, oregano, and red pepper flakes in a small bowl or a glass jar. Let it sit for at least 10 minutes and up to 2 hours. Just before serving, add fresh herbs, if you’re using them; stir to combine. Gradually add oil, stirring to combine; season with salt and pepper.
  • Skewer shrimp if grilling.
  • Heat grill to medium. Lightly brush grates with oil. Very lightly brush shrimp/fish with olive oil and season with salt and pepper. Grill until char marks appear, then turn and cook 2 to 4 minutes more. (Or cook in a grill basket brushed with oil.) Transfer to a serving platter, top with salmoriglio sauce, and serve with lemon wedges, if desired.

Notes

Expert Tips
You can also add chopped capers to the sauce if you like.
Double the sauce if you want to serve this over both seafood and warm vegetables like broccoli, green beans, zucchini, or another favorite veggie.
To use this delicious olive oil sauce for vegans, it is outstanding mixed with some cooked white beans and served over warm grilled vegetables like zucchini, eggplant, sweet bell peppers, onions, and/or asparagus.
Serving & Storage Tips
Use this salmoriglio sauce as both a grilling marinade and as a condiment on the side. It goes so well with grilled meats, fish, seafood, and warm veggies. You can also soak it up with crusty bread to serve alongside your meal.
If you have leftover sauce, store it in an airtight container in the fridge for up to a week. Give it a good stir or shake and use it accordingly.
Tried this recipe?Let us know how it was!

 

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! 

 

flat iron steak sliced and covered in corn salsa

 

 

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

 

marinade recipe ingredients

 

    • 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

 

steak covered in marinade in a glass dish

 

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. 

 

grilled flat iron steak recipe sliced on a cutting board

 

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.

 

grilled corn and onions on a baking sheet

 

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.

 

a hand slicing corn off the cob

 

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.

 

a bowl of corn salsa with flat iron steak on a platter in the background

 

Expert Tips

    • 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
      • 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
  • 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. 

 

a flat iron steak recipe cooked and sliced on a white platter with corn salsa on top

 

More Grilling Recipes

Chicken Kabobs with Green Goddess Tzatziki Dressing

Charred Eggplant Salad Recipe

Grilled Summer Chicken Salad

Thai (Grass-Fed) Steak Salad Recipe

Grilled Blooming Onions

 

If you give this flat iron steak recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

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

Pamela
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! 
Servings 4 -6

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

Expert Tips
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
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
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.
Tried this recipe?Let us know how it was!

 

 

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