flat iron steak

A Thai steak salad recipe with a Thai-inspired peanut dressing and sesame marinated steak tossed with crunchy cruciferous vegetables, and refreshing herbs.

Thai Steak Salad Recipe

Trifecta flat-iron steak, 1/2" cubed

lime juice

sesame oil

garlic,

Thai chili pepper, minced or serrano pepper

avocado oil

mint, chopped

Zucchini Noodles

slaw mix

cashews

recipe Thai peanut sauce

cilantro,

mint

Mix all ingredients for the marinade together in a small bowl then toss with cubbed steak and set aside for 4-5 minutes.

To prepare Thai Peanut dressing, mix all ingredients together in a medium bowl, and adjust with water if too thick.

Toss zucchini, slaw mix, and salad dressing together.

To cook steak, heat a skillet over medium-high heat, add oil and saute for 2-3 minutes until lightly browned and heated through. Remove from pan and plate with salad.

Top salad with toasted cashews and additional fresh herbs.

Ever wonder why your skirt steak isn't as tender as the one from your favorite Tex-Mex restaurant? Find out why and get the recipe for the best carne asada ever!

Best Carne Asada

soy sauce

lime limes

vegetable oil

sugar

cumin

ancho chili powder

flat iron steak (see note)

In a dish large enough to hold the steak, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic.

Using a fork, poke holes about an inch apart all over the steak on one side only. Place the steak in the marinade and turn to coat evenly (it doesn't matter which side is up). Cover and refrigerate for at least 4 hours and up to 8 hours, turning the steak at least once. 

Lightly oil the grill grates and preheat the grill to high. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Slice thinly against the grain and serve.

<strong>Note:</strong> You may need to buy 2 separate flat iron steaks to get 2 pounds. Even if you're able to find one large steak, it's best to cut it in half into two smaller steaks -- they will cook faster and you'll have more surface area to char on the grill (we fight over the charred end pieces!). 

Tender flat iron steak broiled and topped with a rich Asian-style brown sauce.

Broiled Asian-Style Flat Iron Steak

ginger

garlic cloves,

dry Sherry

soy sauce (use gluten-free if needed)

tomato paste

brown sugar

water

Asian/toasted sesame oil

unsalted butter

(1.75-2 pound) Flat Iron Steak

salt

black pepper

Preheat the broiler and set an oven rack in the top position.

Heat the oil in a small saucepan over medium heat. Add the ginger and cook until softened and fragrant, a few minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the dry Sherry, soy sauce, tomato paste, brown sugar and water; bring to a boil, then turn the heat down and simmer gently until just slightly thickened, 8-10 minutes. Add the sesame oil and butter and stir until the butter is melted. Set aside.

Season the steak on both sides with salt and pepper and place on a broiler pan (or rack on top of a baking sheet). Broil the steak to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer the steak to a cutting board; cover with foil and let rest for 10 minutes to let the juices settle (don't rush this step or the juices will gush out of the steak when you cut it). Cut the steak into thin slices across the grain and serve with the sauce. 

Ever wonder why your skirt steak isn't as tender as the one from your favorite Tex-Mex restaurant? Find out why and get the recipe for the best carne asada, perfect for fajitas, tacos, burritos, nachos and more.

Carne Asada

Delicious grilled Flat Iron Steak with an easy sun-dried tomato sauce. Today I&#039;m sharing how to grill Flat Iron Steak along with the option to make a simple grilled zucchini-and-corn salad. This is the best summer recipe!

Flat Iron Steak

(1 pound each) flat iron steaks

Olive oil, fine sea salt, freshly cracked pepper

garlic

tomatoes

lemon juice ((~1 large lemon))

(14 ounces) sweet corn (shucked)

(14 ounces) zucchini (stems removed and halved horizontally)

lemon

cherry tomatoes (halved

Parmesan cheese (Freshly shaved)

basil

PREPARE INGREDIENTS: Preheat grill to medium-high heat (400-450 degrees F.) Shuck corn. Remove stems and halve zucchinis lengthwise. Halve or quarter cherry tomatoes, depending on their size. Halve both lemons; juice one of the lemons to get 1/4 cup juice and set the other two lemon halves aside to grill. Rub or brush (with a pastry brush) corn and zucchini with olive oil. Season liberally with salt and pepper (I add about 1 to 1/2 tablespoons oil and about 1/2 teaspoon salt and pepper).

CORN ZUCCHINI SALAD: Prepare the preheated grill by cleaning with a grill brush. Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Add corn and zucchini. Cook zucchini about 2-3 minutes, flip and cook another 2-3 minutes or until lightly charred and crisp-tender. Cook the corn, rotating about every 2-3 minutes (a total of 4 rotations) until charred, bright yellow, and crisp-tender about 10-12 minutes total. Grill lemon halves flesh side down for 2-3 minutes or until charred. Transfer vegetables to a cutting board to cool slightly. Slice corn off the cob and add to a large bowl. Cut zucchini into thin half moons and add to the bowl with the corn. Add in the cherry tomatoes, Parmesan cheese (to taste), and fresh basil (rip or cut into ribbons). Add in the juice from one half of the grilled lemon (about 2 tablespoons) and some additional olive oil (about 1 to 2 tablespoons). Toss and taste, adjust seasonings by adding any additional salt, pepper, or oil.

COOK STEAKS: While vegetables and lemon are grilling, pat steaks dry with paper towel and rub with olive oil (about 1/2 tablespoon per steak). Season both sides generously (or to taste) with salt and pepper (I add about 1/2 teaspoon fine sea salt per steak). Add steaks to the fully heated grill and cook until charred and medium rare (or to temperature preference, medium rare highly recommend) about 4-5 minutes per side. (For 1-pound steaks, medium rare generally takes 4 minutes per side); use a food thermometer for precision (see temperatures in post). Transfer steaks to a plate to rest for about 5-10 minutes, tented with foil. Transfer to a cutting board and cut across the grain as thinly as possible (this makes sure the meat is tender!)

SAUCE: While steaks grill, finely mince garlic and coarsely chop the sundried tomatoes. Add garlic and tomatoes to a small blender or food processor. Add in the 1/4 cup lemon juice and salt and pepper (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper) and pulse until ingredients are chopped. Slowly drizzle in the oil (I use all the oil from the sundried tomatoes container and fill up the rest of the 1/2 cup with regular oil) and pulse until emulsified and a chunky sauce has formed. Taste and adjust seasoning.

ASSEMBLE: Add thinly sliced steak to plates (1/2 steak per plate). Divide the corn-and-zucchini salad among the plates. Spoon the sauce evenly on the steaks. Garnish the dish with additional Parmesan. Cut the remaining half of the grilled lemon into wedges and add one wedge to each plate. Squeeze lemon over before enjoying!

Flat iron steaks are marinated with red wine vinegar and fresh rosemary for a tender and delicious flavor, then grilled until well browned on the outside, but tender in the middle.

Marinated and Grilled Flat Iron Steak

flat iron steaks ((1.5lbs total)*)

olive oil

soy sauce (or Tamari for gluten-free**)

tbsp red wine vinegar

garlic (pressed

rosemary

½ tsp black pepper

Combine everything except the flat iron steak (the olive oil, soy sauce, red wine vinegar, garlic, rosemary, and black pepper) in a gallon-sized ziptop plastic bag. Shake or swish the bag to combine.

Place the flat iron steak in the bag of marinade and squeeze out as much air as possible before closing the bag tightly. Squeezing out the air ensures that the beef is sufficiently coated in the marinade.

Marinate the meat ideally for 4 hours*** and up to 1 day ahead.

Preheat a gas grill on high for at least 10 minutes, heating all burners.

Remove the meat from the marinade, then place in the center of the grill. Close the lid, and cook for 90 seconds.

Check that there are grill marks underneath, then pivot the meat 90 degrees (I do this to an untouched part of the grill grates so I get the best possible sear on the beef), and again close the lid and cook for 90 more seconds.

Flip the steaks over. Close the lid, and cook for 90 seconds.

Pivot the meat 90 degrees to get grill marks going the other way again, close the lid, and cook for another 90 seconds.

Because this cut of beef is so thin, there&#39;s a good chance it&#39;s already done. Check internal temperature with a thermometer. I aim for between 125F and 130F, but you may cook to your desired level of doneness, repeating these 90 second intervals with the lid closed. Just remember that the meat will rise another 5 degrees or so while resting because of carryover cooking.

Remove the steaks to a wire rack or tray and let rest for at least 5 minutes before slicing and serving. Enjoy!

Tender strips of steak with crisp broccoli in a rich brown sauce, beef with broccoli is a weeknight favorite.

Beef and Broccoli

Shaoxing wine (Chinese rice wine) or dry sherry

cornstarch

oyster sauce

chicken broth

scallions,

ginger (see note)

bite-size broccoli florets, broccoli crowns

Rice,

Combine the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the Shaoxing wine (or dry sherry) in a bowl and toss to coat. Let marinate for 30 minutes at room temperature or 1 hour in the refrigerator.

Meanwhile, combine the remaining 3 tablespoons of soy sauce with the cornstarch and stir with a fork until the cornstarch is dissolved. Add the remaining 3 tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside. 

Combine the scallion whites, garlic and ginger in a bowl and set aside.

When you're ready to cook, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for 30 seconds, then add the water. Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel–lined plate. 

Wipe any excess water out of the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beef, so that it is in a single layer, and cook without moving until the beef is well seared, about 1&frac12; minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate. 

Add another tablespoon of oil to the pan and heat until smoking. Add the remaining beef and cook without moving until the beef is well seared, about 1&frac12; minutes. Add the scallion whites, garlic and ginger mixture and cook, stirring constantly with the beef, for about 30 seconds. 

Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens. Bring to boil and cook, tossing and stirring constantly until the sauce is lightly thickened, about 45 seconds. Transfer to a serving platter and serve with rice.

Note: Check out easy guidance on how to peel, grate, and chop fresh ginger <a href="https://www.onceuponachef.com/how-to/how-to-peel-and-grate-ginger.html" target="_blank" rel="noopener">here</a>.

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Top 7 flat iron steak recipes from across the web

The most viewed flat iron steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Steak Salad Recipe

Best Carne Asada

Broiled Asian-Style Flat Iron Steak

Carne Asada

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Marinated and Grilled Flat Iron Ste...

Beef and Broccoli

The most viewed flat iron steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine