THE RECIPE JOURNAL · Main Course
Grilled Flat Iron Beef
This simple recipe brings out the rich, juicy flavors of tender beef with just a quick sear on the grill. Perfect for a weeknight dinner or a weekend barbecue, it’s sure to satisfy your craving for something hearty and delicious.
FROM THE KITCHEN • Grilled Flat Iron Beef
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Take the steaks out of the fridge and let them sit at room temperature for about 30 minutes. While they’re resting, get your grill going on high heat and give the grates a light oiling so nothing sticks. Also, preheat your oven to 400°F (200°C).
02
Step 2
In a small bowl, mix together the olive oil, pepper, salt, garlic powder, onion powder, cayenne, brown sugar, and lemon juice. Use this to rub one side of each steak evenly with the flavorful blend.
03
Step 3
Place the steaks on the hot grill with the seasoned side facing up and let them cook for about 2 minutes. Flip them over and sear the seasoned side for another 2 minutes.
04
Step 4
Once they’re nicely seared, pop the steaks into the preheated oven, keeping the seasoned side up. Bake them for 8 to 10 minutes if you like your steak medium-well.
05
Step 5
When they’re done, take them out and let them rest for 3 to 4 minutes so the juices settle. Then, slice and enjoy!
Why you’ll love it
This cut of beef is tender and full of rich flavor, making it perfect for grilling. It cooks quickly and stays juicy, giving you a delicious meal without much fuss. Plus, it’s a great choice for both casual dinners and special occasions.
How to serve
Serve sliced against the grain for maximum tenderness. It pairs wonderfully with grilled vegetables, a fresh salad, or roasted potatoes. A simple chimichurri or garlic butter sauce can add an extra layer of flavor.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to avoid drying out the meat. For longer storage, wrap tightly and freeze for up to two months.
