Delicious grilled flat iron steak with an easy sun-dried tomato sauce. Today I’m sharing how to grill a flat iron steak along with the option to make a simple grilled zucchini and corn salad to serve alongside the steak.
Formerly less popular cuts of steak have continued to become more and more popular on restaurant menus and in grocery stores. Some of those cuts are skirt, flank, hanger, and flat iron! When I worked at a restaurant through high school and college, one of our most popular recipes was a hanger steak with chimmichuri.
While hanger steak is one of my favorites, its still a bit harder to find in grocery stores. And in place of hanger steak, flat iron steak has become my go-to (I recently used in these steak fajitas and this fideo).
How to grill a flat iron steak
- Preheat the grill for medium-high heat cooking, about 400-450 degrees F.
- Pat the steaks dry with paper towel and then rub the steaks with olive oil. Season generously with fine sea salt and freshly cracked pepper. I do this by holding my hand about 5-6 inches above the steak and sprinkling to cover all the surface area. Flip and season the other side.
- Grill the steaks for 4-7 minutes per side until they reach the internal temperature desired (more on this below)
- Allow the steak to rest for 5-10 minutes then slice it thin against the grain.
The best way to ensure your meat is perfectly cooked to your liking is by using a meat thermometer. If you cook steaks often, you can likely tell when its done by gently pressing on the meat, but I still like knowing for sure with a thermometer.
When cooking flat iron steak it’s really best at medium rare, and loses flavor and texture cooked above medium. Of course, to each their own though 🙂 Below are the temperatures for cooking steak to your personal preference.
- Rare: 120-125 degrees F
- Medium-Rare: 135 degrees F (about 4-5 minutes on one side and another 3-5 minutes on the other side)
- Medium: 140 degrees F (about 5-7 minutes on one side and another 3-5 minutes on the other side)
- Medium-Well: 150 degrees F (about 8-10 minutes on one side and another 3-5 minutes on the other side)
- Well-Done: 160-175 degrees F.
**Time of course depends on the steak’s thickness, your grill, and actual temperature of your grill**
Pull the steaks off about 5 degrees below where you want them cooked too — the steaks will “cook” those last 5 degrees from carryover heat as they rest.
Serve this flat iron steak alongside
Today’s recipe is sharing how to take your grilled flat iron steak and elevate it into an entire meal worthy of company yet simple enough for a weeknight dinner.
Since the steaks are on the grill anyways, it’s easy to whip up this grilled corn and zucchini salad (I first shared this combo with this Greek chicken and we’ve been obsessed with it!) The corn, zucchini, and lemon can be grilled at the same time as the steaks. While everything is on the grill, it’s the perfect time to whip together an easy sun dried tomato sauce.
This sauce is incredible! So easy, so tasty, and the perfect complement to the veggies and steak. If you’re a huge sauce lover, you may even want to double it. 🙂
- For the sun dried tomato sauce, grab the tomatoes packed in oil with herbs (visual). These tomatoes add a delicious flavor to the sauce while using fewer overall ingredients.
- Rest the flat iron steaks, covered with foil, off the grill for 5-10 minutes. This allows the juices to redistribute. Once the steak has rested, be sure to cut it against the grain for maximum tenderness. Here’s a guide for cutting against the grain.
- Don’t underestimate salt and pepper: every component in this meal relies on the salt and pepper. Don’t be afraid to add more salt! Add slowly, but do add it. Taste often and adjust accordingly.
More delicious grilled dinners
- Pineapple Chicken
- Chicken Marinade reader favorite
- 4-Ingredient Sweet Honey Garlic Shrimp
- Burger Recipe with the best sauce
- Peruvian Chicken
Delicious grilled flat iron steak with an easy sun-dried tomato sauce. Today I'm sharing how to grill a flat iron steak along with the option to make an easy grilled zucchini and corn salad to serve alongside the steak.
- 2 (1 pound each) flat iron steaks
- Olive oil, fine sea salt, freshly cracked pepper
- 2 cloves garlic
- 1/2 cup sundried tomatoes (packed in oil and herbs), gently packed to measure
- 1/4 cup freshly squeezed lemon juice (~1 large lemon)
- 1/2 cup oil (I use all the oil from the tomatoes container and then use extra virgin olive oil for the rest of the 1/2 cup)
- 2 ears (14 ounces) sweet corn, shucked
- 2 small (14 ounces) zucchini, stems removed and halved horizontally
- 1 large lemon
- 1 cup cherry tomatoes, halved or quartered
- Freshly shaved Parmesan cheese
- 3-4 tablespoons fresh basil
PREPARE INGREDIENTS: Preheat grill to medium-high heat (400-450 degrees F.) Shuck corns. Cut off stems and halve zucchinis lengthwise. Halve or quarter cherry tomatoes depending on their size. Halve both lemons; juice 1 of the lemons to get 1/4 cup juice and set the other two halves of lemon aside to grill. Rub or brush (with a pastry brush) corn and zucchini all over with olive oil. Then season all over 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 fully 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). Now add corn and zucchini. Cook zucchinis 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 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 bowl with 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 all over with olive oil (about 1/2 tablespoon per steak). Season generously (or to taste) with salt and pepper. I add about 1/2 teaspoon fine sea salt per steak. Make sure to season both sides. Add steaks to 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 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 prep 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). 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 dish with additional parmesan. Cut the remaining half of the grilled lemon into wedges and add one wedge to plate. Squeeze lemon over before enjoying!