Flat iron steak is the second-most tender steak cut available. It is known for its rich, beefy taste. It’s well-marbled, extremely flavorful, and perfect for grilling. Similar cuts to the flat iron steak are the butler steak in the UK or the oyster blade steak found in New Zealand and Australia. Book steak, shoulder top blade steak, and petite steak are just a few other cuts found in various regions around the world that seem to resemble the flat iron steak.
Even though I served this grilled steak with rice and black beans but it would be epic for steak tacos and you can utilize the leftovers in so many ways from soups and salads to sandwiches given anyone leaves anything for leftovers!
We love to cook our beef medium-rare, but you can adjust the cooking time to your desired doneness. A meat thermometer is a great way to ensure that your steak comes out perfectly every time. Check recipe note for instructions.
It’s time to grill some Lime Marinated Flat Iron Steak
Scrumptious Grilled Lime Marinated Flat Iron Steak
A simple and delicious citrus marinade for tender and juicy flat iron steak. A melt in your mouth Flat Iron Steak marinated and grilled to perfection. This marination is simple yet work wonders for this cut of meat.
What you'll need...
What you'll need to do...
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Combine the lime juice, soy sauce, green onions, ginger and red pepper flakes in a resealable plastic bag.
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Lightly score steak in a cross-hatch manner on both sides.
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Add the steak to a Ziplock bag and press out all the air and seal. Place the bag in a dish to protect against leakage. Marinate for at least 30 minutes or overnight in the refrigerator. Be sure and squeeze out as much of the extra air when you seal up the meat to marinade.
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Heat an outdoor grill, contact grill, or indoor grill pan to medium high. Lightly oil pan or grill grates.
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Remove the steak from the marinade and let the excess marinade drip off. Pat dry with a paper towel. Season to taste with salt and pepper. Place the steak on the grill; cover and cook, turning once until the meat has reached the desired doneness, 6-8 minutes (depending on thickness of steak) for medium rare. Let the steak rest for 10 minutes before slicing thin across the grain. Serve with Cuban Style Black Beans and Rice if desired. Enjoy!
Note
Tip: For rare, temperature should be 120°F to 125°F, around three minutes per side; medium rare is 135°F, three to four minutes per side; medium, 140°F, four to five minutes per side; medium well, 150°F, five to six minutes per side; and well-done, 160°F to 175°F, six to seven minutes per side.
*Shopping tip: If you do not see flat iron steak in the beef section at your local grocery store, be sure and ask the butcher if they can cut it for you. I have done this many times and they are always happy to accommodate special requests.
