Absolute Best Marinated Flat Iron

This juicy marinated flat iron steak turns out perfectly tender every single time thanks to a sweet smoky garlicky marinade. It grills up in ten minutes and soaks up all the flavors while you relax. I have been making this for backyard cookouts and easy weeknight dinners for years and it never disappoints.

I made this first for a big family BBQ and now my friends specifically request it for summer get-togethers. The leftovers are worth fighting over in my house.

Ingredients

• Flat iron steak: two pounds gives lots of flavor and stays juicy when grilled. Look for a steak with even thickness and good marbling for best results
• Olive oil: helps carry that marinade deep into the meat. Choose extra virgin for richness
• Low sodium soy sauce: gives savory depth without overpowering. Taste before choosing regular or low sodium so it is not too salty
• Red wine vinegar: adds tang and softens the steak for tenderness. I love using a decent bottle for best flavor
• Worcestershire sauce: boosts the umami. Go for real Worcestershire instead of cheap imitations if possible
• Brown sugar: balances out acid and helps get a deep golden crust. Make sure it is soft and fresh for easy mixing
• Garlic: fresh minced cloves add loads of flavor. Pick big firm heads with tight skins
• Red pepper flakes: give a gentle kick. Adjust more or less for spice preference
• Steak seasoning: a mix of salt pepper and spices amps up the beefy taste. I like the Kinders blend but use whatever favorite you have on hand
• Smoked paprika: brings in smoky notes even before the steak hits the grill. Spanish smoked paprika if you can find it is amazing here

Step-by-Step Instructions

Prepare the Steak:

Pat the steak dry with paper towels to help the marinade cling better. Trim off any large visible fat so it cooks evenly. Pound the steak lightly with a meat mallet to break up tough fibers which makes it unbelievably tender.

Make the Marinade:

Whisk olive oil soy sauce vinegar Worcestershire brown sugar garlic red pepper flakes steak seasoning and smoked paprika in a bowl until the sugar dissolves and everything smells amazing.

Marinate the Steak:

Place steak in a large zip-top bag or shallow dish. Pour marinade over making sure every surface gets coated. Seal well and gently shake the bag or turn the steak over so it is fully covered. Chill in the fridge for at least four hours or overnight if you have time flipping it once or twice for even marinating.

Preheat the Grill:

Bring the steak to room temperature for thirty to sixty minutes for even cooking. Heat your grill or cast iron grill pan to high. Brush the grill grates with oil to prevent sticking.

Grill the Steak:

Remove steak from marinade and let excess drip off. Lay it on the hot grill close the lid and cook for five minutes. Flip with tongs and cook another five minutes for medium rare adjusting time if you like it more or less done.

Rest and Slice:

Transfer steak to a cutting board and let it rest for ten minutes to keep juices in. Use a sharp serrated knife to cut thin slices across the grain. Pour any resting juices right over the top.

Serve:

Arrange slices on a platter and bring to the table with your choice of potatoes green salad grilled veggies or even garlic bread.

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My favorite part of this recipe is the rich aroma when the steak hits the hot grill the smoked paprika and garlic fill the air and it always brings back memories of my dad standing by the grill telling stories while the whole family waited impatiently for dinner.

Storage Tips

Let leftovers cool completely then wrap tightly or store in an airtight container in the fridge for up to three days. For longer storage slice the cooked steak and freeze in a zip-top bag with as much air squeezed out as possible. Thaw overnight in the fridge and reheat gently in a skillet to avoid drying out.

Ingredient Substitutions

If you cannot find flat iron steak skirt steak flank steak or hanger steak all work beautifully with this marinade. Coconut aminos can swap in for soy sauce if you are gluten free. Red wine vinegar can be replaced with apple cider vinegar in a pinch though the flavor will be slightly different.

Serving Suggestions

Pile slices on toasted rolls for an easy steak sandwich or layer over crisp greens for a hearty salad. It is also fantastic next to simple grilled corn or classic mashed potatoes. For gatherings I love setting out garlic bread and passing pitchers of icy lemonade.

Cultural Context

Flat iron steak has become a favorite for home cooks because it delivers steakhouse flavor without the hefty price. Originally cut from the shoulder it was not always easy to find outside of butcher shops but now many grocery stores carry it. This marinade style pulls from classic American backyard BBQ traditions where big flavors and easy prep rule.

Recipe FAQs

→ How long should flat iron steak marinate?

For optimal flavor and tenderness, marinate the steak at least 4 hours, and up to 24 hours in the refrigerator.

→ What is the best way to cook flat iron steak?

Grilling on high heat for 5 minutes per side results in a juicy, medium-rare steak. Oven broiling works well, too.

→ How do I keep flat iron steak tender?

Using a meat mallet tenderizes fibers. Avoid overcooking and let the steak rest after grilling to keep juices locked in.

→ What should I serve with marinated flat iron steak?

Pair with roasted or mashed potatoes, grilled vegetables, green salad, or garlic bread for a complete meal.

→ Can I use a different cut for this marinade?

Yes, this marinade works well with skirt steak, flank steak, or sirloin if flat iron is unavailable.

→ How do I achieve the perfect doneness?

Use a meat thermometer. For medium-rare, aim for 135°F. Let rest before slicing to reach ideal doneness.