Unleash the full potential of your grill with this exceptional Grilled Flat Iron Steak Recipe, elegantly paired with a bright and simple sun-dried tomato sauce. This guide will walk you through the precise steps to achieve a perfectly grilled, tender steak, alongside an easy-to-prepare, refreshing zucchini and corn salad that completes this delightful meal.
Looking for more amazing side dishes to complement your steak? Explore our favorites: crisp cucumber salad, a classic panzanella salad, or a vibrant sweet fruit salad.
Elevate Your Grilling: The Best Flat Iron Steak Recipe
Once considered a hidden gem, less popular cuts of steak have steadily gained prominence on both restaurant menus and in home kitchens. Cuts like skirt, flank, hanger, and especially flat iron, offer incredible flavor and tenderness when cooked correctly, often at a more approachable price point than prime cuts. During my early restaurant days, a hanger steak with chimichurri was a consistent crowd-pleaser, showcasing the delicious potential of these alternative options.
While hanger steak remains a personal favorite, its availability can be sporadic in many grocery stores. This is where the versatile flat iron steak truly shines, becoming my reliable go-to for its consistent quality and superb taste. It delivers a rich, beefy flavor and a remarkably tender texture, rivalling more expensive cuts, making it perfect for everything from quick weeknight dinners to special occasions. I’ve even incorporated it into dishes like these delicious steak fajitas, proving its adaptability and appeal.
What makes flat iron steak so special? It’s cut from the shoulder (specifically the top blade roast) and is known for its uniform thickness and excellent marbling, which contributes significantly to its rich flavor and juiciness. Unlike some other tougher cuts, the flat iron is naturally tender, making it an ideal choice for grilling. When you learn how to properly prepare and grill a flat iron steak, you’ll unlock a world of gourmet flavors right in your backyard.
Essential Ingredients for Your Flat Iron Steak Dinner
Crafting this incredible grilled flat iron steak with sun-dried tomato sauce and a vibrant zucchini-corn salad requires a few key ingredients. Here’s a detailed look at what you’ll need and why each component is vital for a truly unforgettable meal:
- Flat Iron Steak: The star of our dish. For optimal results, choose two 1-pound flat iron steaks that are roughly uniform in thickness. Before grilling, always pat the steak thoroughly dry with paper towels. This crucial step removes surface moisture, allowing for a superior sear and a beautiful, caramelized crust. Season generously with kosher salt and freshly ground black pepper on all sides to enhance its natural beefy flavor.
- Olive Oil: A high-quality olive oil serves multiple purposes. It helps the seasoning adhere to the steak, prevents sticking on the grill, and contributes to a crispy, golden-brown exterior. A light coating is all that’s needed to prepare your steak for the intense heat of the grill.
- Sun-Dried Tomato Sauce: This vibrant sauce provides a burst of tangy, savory flavor that perfectly complements the rich steak. You’ll need oil-packed sun-dried tomatoes (preferably herb-infused for extra depth), fresh garlic, fresh lemon juice for brightness, and additional olive oil. When blending, gradually incorporate the oil to create a smooth, emulsified, and velvety texture that clings beautifully to the sliced steak.
- Corn and Zucchini Salad: This refreshing side offers a delightful contrast in texture and taste.
- Sweet Corn: Opt for fresh, sweet corn on the cob (about 2 ears or 14 ounces). Grilling the corn brings out its natural sweetness and imparts a smoky char, adding a wonderful depth of flavor.
- Zucchini: Two small zucchini (about 14 ounces) are ideal. Halve them lengthwise before grilling to achieve tender-crisp texture and appealing grill marks.
- Fresh Lemon: One large lemon is used for both the salad and the sauce, providing essential acidity and freshness. Grilling lemon halves intensifies their flavor, adding a smoky, bright note when squeezed over the finished dish.
- Cherry Tomatoes: A cup of halved or quartered cherry tomatoes adds a juicy, sweet, and slightly acidic counterpoint to the grilled vegetables.
- Parmesan Cheese: Freshly shaved Parmesan cheese introduces a salty, umami richness that ties the salad together.
- Fresh Basil: Generous amounts of fresh basil, torn or cut into ribbons, provide an aromatic, herbaceous finish to the salad.
Mastering the Grill: How to Cook This Flat Iron Steak Recipe
Achieving a perfectly grilled flat iron steak is simpler than you might think, especially when you follow these clear, step-by-step instructions. The key lies in proper preparation, consistent heat, and respecting the resting period.
- Prepare Your Grill for Optimal Searing: Begin by preheating your grill to medium-high heat, aiming for a temperature between 400-450°F (200-230°C). While the grill heats, prepare your flat iron steaks. Pat them thoroughly dry with paper towels to ensure any surface moisture is removed – this is crucial for a beautiful, crispy sear. Lightly coat both sides of each steak with olive oil, then sprinkle generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it forms the foundation of the steak’s flavor.
- Grill to Perfection: Once your grill is hot and clean, place the seasoned flat iron steaks directly over the heat. Grill each side for approximately 4-7 minutes, depending on the thickness of your steak and your desired level of doneness. For medium-rare, which is often recommended for flat iron steak to maintain its tenderness, aim for the shorter end of this range. Use a meat thermometer to accurately check the internal temperature, which is the most reliable way to achieve your preferred doneness.
- Rest and Slice for Maximum Tenderness: After grilling, transfer the steaks to a clean cutting board and loosely tent them with aluminum foil. Allow them to rest for 5-10 minutes. This resting period is critical; it allows the juices within the steak to redistribute evenly throughout the meat, resulting in a more tender and flavorful bite. Finally, using a sharp knife, slice the steak thinly against the grain. Cutting against the grain shortens the muscle fibers, making each slice exceptionally tender and easy to chew.
Quick Tip: Why Flat Iron Steak?
The flat iron steak, expertly carved from the upper top blade roast, stands out as an exceptional choice for grilling. Its inherent uniform thickness ensures rapid and even cooking, making it a dream for perfectly consistent results on the grill. With its remarkable marbling, it promises a rich, deep flavor and succulent texture, rivalling more premium cuts. Moreover, it offers an appealingly affordable alternative to pricier options like filet mignon or rib-eye. For quick, even cooking, always select 1-pound steaks.
Achieving Perfect Doneness: Your Steak Temperature Guide
To ensure your flat iron steak is cooked exactly to your liking, a reliable meat thermometer is your best friend. Relying on visual cues or the “poke test” can be inconsistent; a thermometer provides precise accuracy every time. For the most tender and juicy results, especially with a flat iron cut, we highly recommend aiming for medium-rare.
Here’s a comprehensive guide to internal steak temperatures for various levels of doneness:
- Rare: 120-125°F (49-52°C) – A cool red center.
- Medium Rare: 130-135°F (54-57°C) – A warm red center. This is often considered the ideal for flat iron steak, offering maximum tenderness and juiciness. (Approx. 4-5 minutes per side on a hot grill).
- Medium: 135-140°F (57-60°C) – A warm pink center. (Approx. 5-7 minutes per side).
- Medium Well: 145-150°F (63-66°C) – A slightly pink center. (Approx. 8-10 minutes per side).
- Well Done: 150-160°F (66-71°C) – Little to no pink. While achievable, cooking flat iron to well-done may sacrifice some tenderness.
Remember, the steak’s internal temperature will continue to rise by a few degrees (carryover cooking) after it’s removed from the grill, especially during the resting period. Always remove your steak from the heat a few degrees below your target temperature.
Expert Quick Tips for Grilling Success
To ensure your grilled flat iron steak and accompanying sauce and salad are nothing short of spectacular, keep these expert tips in mind:
- Selecting Your Sun-Dried Tomato Sauce Ingredients: For a truly exceptional sauce, prioritize oil-packed, herb-infused sun-dried tomatoes. These varieties come packed with pre-infused flavors, adding an extra layer of complexity and aroma to your sauce that dry-packed tomatoes simply can’t match. Their richness is essential for the depth of flavor in the sauce.
- The Essential Steak Rest: After your flat iron steak comes off the grill, it’s paramount to let it rest under a loose tent of foil for 5-10 minutes. This isn’t just a suggestion; it’s a critical step that allows the muscle fibers to relax and the internal juices to redistribute throughout the steak. Skipping this step means all those delicious juices will run out when you cut into it, leaving you with a drier, less flavorful piece of meat. Patience here is rewarded with incredibly juicy and tender results.
- Master the Art of Cutting Against the Grain: Once rested, slice your steak thinly and always against the grain. The “grain” refers to the direction of the muscle fibers in the meat. Cutting perpendicular to these fibers shortens them significantly, making the steak much easier to chew and creating a noticeably more tender texture. This technique is especially important for cuts like flat iron to maximize its natural tenderness. For a visual guide, consider searching for videos on how to cut meat against the grain.
- Season Generously and Taste: Never skimp on the seasoning! Salt and freshly ground black pepper are fundamental to enhancing the natural flavors of the beef and the vegetables. Season generously before grilling, and remember to taste your sun-dried tomato sauce and corn-zucchini salad before serving. Adjust the salt, pepper, or other seasonings as needed to ensure every component of your meal is perfectly balanced and flavorful.
More Delicious Grilled Dinners to Explore:
Dinner
Pineapple Chicken And Rice Bowl
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Irresistible Grilled Chicken Marinade
Dinner
Classic Hamburger Recipe
Salads With Meat
Refreshing Grilled Steak Salad Recipe
Grilled Flat Iron Steak with Sun-Dried Tomato Sauce
Equipment
- Grill
- Small blender or food processor
Ingredients
- 2 (1 pound each) flat iron steaks
- Olive oil
- Salt and pepper
- 2 cloves garlic
- 1/2 cup oil-packed sun-dried tomatoes gently packed to measure
- 1 large lemon
- 1/2 cup oil (use all oil from tomato container, fill remainder with olive oil)
- 2 ears sweet corn (approx. 14 ounces, shucked)
- 2 small zucchini (approx. 14 ounces, stems removed and halved horizontally)
- 1 large lemon
- 1 cup cherry tomatoes (halved or quartered)
- Parmesan cheese (Freshly shaved, to taste)
- 3 to 4 tablespoons fresh basil (ripped or cut into ribbons)
Instructions
- Preheat your grill to medium-high heat (400–450°F / 200-230°C). Shuck the corn and remove stems from zucchinis, halving them lengthwise. Halve or quarter cherry tomatoes based on their size. Halve both lemons; juice one lemon to yield about 1/4 cup juice and set aside the other two lemon halves for grilling. Rub or brush the corn and zucchini with olive oil, then season liberally with salt and pepper (approximately 1 to 1.5 tablespoons oil and 0.5 teaspoon salt and pepper).
Corn and Zucchini Salad
- Clean the preheated grill thoroughly with a grill brush. Generously oil the grill grates (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grates). Place the seasoned corn and zucchini on the grill. Cook zucchini for about 2–3 minutes per side, or until lightly charred and crisp-tender. Cook the corn, rotating every 2–3 minutes for a total of 4 rotations, until charred, bright yellow, and crisp-tender, approximately 10–12 minutes total. Grill the lemon halves flesh side down for 2–3 minutes until charred.
- Transfer the grilled vegetables to a cutting board and let cool slightly. Carefully slice the corn kernels off the cob and place them in a large bowl. Cut the zucchini into thin half-moons and add to the bowl with the corn. Incorporate the cherry tomatoes, freshly shaved Parmesan (to taste), and fresh basil (torn or cut into ribbons). Squeeze the juice from half of the grilled lemon (about 2 tablespoons) over the salad and drizzle with 1–2 tablespoons of additional olive oil. Toss everything gently, taste, and adjust seasonings by adding more salt, pepper, or oil if desired.
Steak
- While the vegetables and lemon are grilling, pat the flat iron steaks completely dry with paper towels. Rub each steak with approximately 1/2 tablespoon of olive oil. Season both sides generously with salt and pepper (about 1/2 teaspoon salt per steak). Place the seasoned steaks on the fully heated grill. Cook until charred and medium-rare (or to your preferred doneness; medium-rare is highly recommended) – this typically takes about 4–5 minutes per side. For precise results, use a food thermometer to check internal temperatures (refer to the “Steak Temperatures” section above). Once cooked, transfer the steaks to a plate, loosely tent with foil, and let rest for about 5–10 minutes. Finally, move to a cutting board and slice as thinly as possible against the grain to ensure maximum tenderness.
Sun-Dried Tomato Sauce
- While the steaks are grilling, finely mince the garlic and coarsely chop the sun-dried tomatoes. Add the minced garlic and chopped tomatoes to a small blender or food processor. Pour in the 1/4 cup lemon juice and add salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper). Pulse the mixture until the ingredients are well chopped. Slowly drizzle in the oil (use all the oil from the sun-dried tomatoes container and fill up the remaining amount for 1/2 cup with regular olive oil) while pulsing until the sauce is emulsified and a chunky, vibrant consistency has formed. Taste and adjust seasoning as needed.
- To serve, arrange the thinly sliced flat iron steak on plates (half a steak per plate). Divide the grilled corn and zucchini salad evenly among the plates. Spoon the flavorful sun-dried tomato sauce generously over the sliced steaks. Garnish the dish with additional freshly shaved Parmesan. Cut the remaining grilled lemon half into wedges and add one wedge to each plate. Squeeze lemon juice over your plate and savor this incredible meal!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.