Flat Iron Steak

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Delicious grilled Flat Iron Steak with an easy sun-dried tomato sauce. Today I’m sharing how to grill this steak, along with the option to make a simple grilled zucchini-and-corn salad to serve alongside.

Other great side dishes to serve alongside this steak: cucumber salad, panzanella salad, fruit salad.

Image of grilled Flat Iron Steak with the zucchini/corn salad on the side.

Typically less-popular cuts of steak have become more and more popular on restaurant menus and in grocery stores. These cuts include 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 chimichurri sauce.

While hanger steak is one of my favorites, it’s still hard 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).

QUICK TIP

What are the most popular cuts of steak? Ribeye takes the number one spot, followed by New York Strip, Beef Tenderloin, T-Bone Steak, Flank Steak and Top Sirloin.

Image of the raw Flat Iron Steak on a cutting board.

Image of the grilled corn, zucchini, and lemon that go on the side salad with the Flat Iron Steak.

How to grill Flat Iron Steak

  1. Preheat the grill to medium-high, about 400-450 degrees F.
  2. Pat the steaks dry with a paper towel and then rub the steaks with olive oil. Season beef 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.
  3. Grill the steaks for 4-7 minutes per side until they reach the internal temperature desired (more on this below).
  4. Allow the steak to rest for 5-10 minutes, and then slice it thinly against the grain.

Process shot-- Image of the corn-and-zucchini salad in a bowl, about to be mixed.

Steak temperatures

The best way to ensure your meat is perfectly cooked is by using a meat thermometer. If you cook steaks often, you can likely tell when they’re 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 when cooked beyond 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 depends on the steak’s thickness, your grill, and the actual temperature of your grill.**

Pull the steaks off about 5 degrees below where you want them– the steaks will “cook” those last 5 degrees from carryover heat as they rest. 

Image of the grilled corn-and-zucchini salad, mixed together in a bowl.

Serve this flat iron steak alongside

Today’s recipe is sharing how elevate a grilled Flat Iron Steak into an entire meal worthy of company, yet also simple enough for a weeknight dinner.

Since the steaks are on the grill anyway, 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 sauce lover, you may even want to double it. 

A few other sides that would pair well are these roasted Brussels sprouts, cooked couscous (tossed with some lemon juice), or this Italian salad.

Image of the sun-dried tomato sauce in the food processor.

Quick tips

  • For the sun-dried tomato sauce, use 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.

Up-close image of grilled Flat Iron Steak with the grilled corn-and-zucchini salad on the side.

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Flat Iron Steak

5 from 7 votes
Delicious grilled Flat Iron Steak with an easy sun-dried tomato sauce. Today I'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!
Print Recipe

Flat Iron Steak

5 from 7 votes
Delicious grilled Flat Iron Steak with an easy sun-dried tomato sauce. Today I'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!
Course Dinner, Main Course
Cuisine American
Keyword flat iron steak
Prep Time 25 minutes
Cook Time 12 minutes
Resting Meat 10 minutes
Total Time 47 minutes
Servings 4 servings
Calories 299kcal
Cost $15.71

Ingredients

Steak

  • 2 (1 pound each) flat iron steaks
  • Olive oil, fine sea salt, freshly cracked pepper

Sun-dried tomato sauce

  • 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)

Corn & Zucchini Salad

  • 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
  • Parmesan cheese Freshly shaved
  • 3-4 tablespoons fresh basil

Instructions

  • 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!

Nutrition Facts

Calories: 299kcal | Carbohydrates: 9g | Protein: 2g | Fat: 30g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 42mg | Potassium: 349mg | Fiber: 2g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 43mg | Calcium: 23mg | Iron: 1mg

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11 Comments

  1. 5 stars
    Definately a keeper and the epitome of summer. Will make again. Loved the sauce!

    p.s. your name is not on the print sheet. I like to save and write down my “will do again” recipes. But I found it!

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