Marinated Grilled Flat Iron

Marinated Grilled Flat Iron isn’t all that uncommon for grill and pit masters but to the casual home chef it might be a bit unfamiliar, so let’s familiarize ourselves with it!
Flat iron steak, also known as top blade steak, is a cut of beef that comes from the shoulder area of the cow. It is taken from a specific muscle called the “top blade” or “infraspinatus” muscle, which is part of the chuck primal cut. The flat iron steak is named for its shape, which is flat and rectangular, resembling an old-fashioned metal flat iron.
This cut gained popularity because it offers a good combination of tenderness and flavor. It is known for its marbling, which contributes to its juiciness and rich taste. While it was once considered an underutilized or less desirable cut, the flat iron steak has become more popular in recent years as chefs and home cooks have discovered its excellent qualities.
When preparing flat iron steak, it is often best to cook it to no more than medium doneness to maintain its tenderness and flavor. Grilling, pan-searing, or broiling are common methods for cooking flat iron steak. Like other cuts of beef, it can benefit from being marinated or seasoned before cooking to enhance its taste.
To make the marinade for flat iron steak you need two main ingredients which are salt and acid. Marinating your steak will not only add flavor but it will break down the muscle fibers so that the steak is more tender. To make the marinade in this recipe, add juice and zest of two whole lemons, ground cumin, oregano, crushed garlic cloves, juice and zest of two limes, olive oil, and a generous coating of salt and pepper. Make sure the flat iron steak is submerged or completely coated with these ingredients. Stores sell bags to marinate in but if you use a non-reactive container that is the same size as the beef usually that will do the job just as well.
Flat iron is a nice cut of beef that does benefit from at least a couple hours of marinating but marinating overnight or for 24 hours will really make that marinade stand out. If you save a little bit of the marinade before placing the flat iron in it, it is an excellent topping/sauce to drizzle on the steak before serving.
It’s time to fire up the grill! Propane is efficient and easy but charcoal always has a better flavor. If you are using a charcoal grill use a charcoal chimney to light your coals. Matchlight and lighter fluid can be toxic if not used properly and it is best to avoid it whenever possible. Once your coals are white hot, pour them into one half of the grill so that you have one really hot side for searing, and one side that can be used to cook over indirect heat like an oven when the lid is on.
Grill your marinated flat iron over high heat until you have a very good sear on each side and the internal temperature of the steak is between 127-132 degrees Fahrenheit for a medium rare-medium.
Let the meat rest for 10-15 minutes to allow the muscle fibers to relax and redistribute the juices throughout the rest of the meat. If you slice/cut beef too soon the juices will pour out and the meat will be dry.
Slice the Marinated Grilled Flat Iron across the grain, into thin 1/4″ slices to maximize the tenderness. Slicing too thick might make the flat iron seem chewy.
Pour a bit of the reserved marinade (please make sure it never touched any raw beef) and a pinch of coarse salt over top of the Marinated Grilled Flat Iron slices and serve!
Enjoy your Marinated Grilled Flat Iron recipe! It will become a memorable option for years to come.