Oven-Broiled Flat Iron Steak - Healthy Recipes Blog (2024)

Ingredients

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Flat iron steak: Find it next to the other affordable cuts in the grocery store's meat department, or ask your butcher for it. I usually get it at Kroger supermarket.
• Olive oil: You can also use melted ghee or butter.
• To season: Kosher salt, black pepper, garlic powder, and smoked paprika.

This is such an easy recipe. It takes 20 minutes from start to finish! The detailed instructions for making it are listed in the recipe card below. Here's an overview of the steps:

Remove the steak from its packaging and place it on a cutting board. Blot it dry with paper towels. Coat the steak with olive oil and season it on both sides with spices.

Place the steak on a rimmed, foil-lined baking sheet. Broil it 6 inches from the broiling element (not directly below) for 6 minutes. Carefully turn the steak to the other side. Broil until it's medium-rare, about 6 more minutes.

Transfer the cooked steak to a clean cutting board. Let it rest for five minutes, loosely covered with foil, then slice and serve.

Expert Tips

Cook to Medium-Rare

The best way to ensure the steak is tender is to cook it to medium-rare. Overcooking will make it tough. See the photo below - I took it while slicing the steak. It's medium-rare, and it's perfect! However, it should be noted that the CDC recommends cooking whole cuts of beef to 145°F (medium) with a 3-minute rest period.

Make Four Steaks at a Time

If your steaks are not too big, you can fit four of them on a single baking sheet and broil them together, as shown in the photo below. I often do this, as it generates lots of tasty leftovers that my family can enjoy for several days.

What cut is flat iron steak?

This cut comes from the shoulder of the cow, also called the chuck. That's why it's a bit tough and needs to be cooked quickly, although it's not as tough as other cheap cuts. This is also why it's so deliciously fatty. The chuck is a marvelously fatty cut!

What is the best way to cook this steak?

This cut needs to be cooked quickly to medium-rare. It can be rapidly pan-fried over high heat, grilled, or broiled in the oven. My favorite method is broiling.

Do you need to marinate the steak before cooking?

What marinade would you suggest for this steak?

If you'd like to marinate the steak, mix the olive oil, garlic powder, smoked paprika, and 2 tablespoons of apple cider vinegar.
Place the steak in a resealable bag and pour the marinade into the bag. Use your hands to ensure the steak is well coated.
Seal the bag, removing as much air as possible, place it on a plate in the fridge, and marinate the steak for 2 hours.
Remove the steak to a plate. Season it with kosher salt and black pepper, then proceed with broiling it.

Is this a good steak?

Serving Suggestions

Hey, it's a steak - you can serve it with anything that usually goes with beef, which is most vegetables! A few specific suggestions:

• Like other thin cuts of beef, this steak is excellent as a salad topping. Try it over this arugula salad, for example.
• Steamed vegetables pair well with steak. I often serve it with steamed asparagus, steamed broccoli, or steamed carrots.
• Serve it with a salad, like broccoli salad or asparagus salad. This makes for an easy meal - prep the salad beforehand, quickly cook the steak, and serve.
• It also goes well with roasted vegetables such as roasted fennel, roasted asparagus, roasted green beans, and roasted cauliflower, as shown in this photo:

Speaking of cauliflower, I also like to serve it with mashed cauliflower, as shown in the image below. It's a delightful combination!

Storing Leftovers

The leftovers keep well in the fridge, in an airtight container, for 3-4 days. In fact, since the leftovers are so good, I often make at least two of these steaks at a time to ensure I have plenty of them.

I'm not usually a fan of reheating steak. It can dry it out, taking it from medium-rare to medium-well. So I usually enjoy the leftovers cold for my lunches with sriracha mayo, quick pickles or pickled red onions, and fresh-cut veggies.

Having said that, if you're careful, you can reheat the leftovers gently and keep them medium-rare. To do so, place them on a microwave-safe plate, cover them with another microwave-safe plate, and microwave them just until reheated. I start with 30 seconds and continue in 30-second intervals, as needed, flipping the slices after the first interval.

Here are two photos that show the cold leftovers and the gently reheated ones. Both are excellent!

See Also

This Classic Grilled Cheese Sandwich Recipe Is Endlessly Adaptable

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Oven-Broiled Flat Iron Steak

Boasting an intensely beefy flavor, flat iron steak is surprisingly tender. You can pan-fry or grill it, but broiling is my favorite preparation method.

Servings: 4 servings

Calories: 433kcal

Nutrition per Serving

Serving: 6ounces | Calories: 433kcal | Carbohydrates: 1g | Protein: 43g | Fat: 27g | Saturated Fat: 9g | Sodium: 729mg | Fiber: 1g | Sugar: 1g