grilled flat iron steak
March 23, 2017

Black & Blue Grilled Flat Iron Steak

Grilled Flat Iron Steak is cut from the Chuck (shoulder) area of the cow and are perfect for fast grilling over hot coals. They’re an inexpensive cut which is great for the budget, but these steaks can be tough if you over cook them.

You want to take flat irons to the rare to medium rare temperature range and get them off the heat. Prepared this way they are tender and juicy!

grilled flat iron steak

First I use a marinade to impart some flavor into the grilled flat iron steak. Balsamic Vinegar enhances the flavor of beef and I’m pairing it with a little soy sauce, garlic, shallot and a little brown sugar to balance it out.

Flat Iron Steak Balsamic Marinade:

  • ¼ cup Balsamic Vinegar
  • ¼ cup Soy Sauce
  • ¼ cup Olive Oil
  • 2 Tablespoons Shallot finely chopped
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Garlic minced
  • ½ teaspoon Red Pepper Flakes
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper

Combine the balsamic vinegar, soy sauce, brown sugar, shallot, garlic, red pepper, salt, and pepper in a small bowl. Whisk in the Olive Oil and use as a marinade for beef.

grilled flat iron steak

The steak needs to marinate for 4 hours, just drop it into a ziplock bag and pour the marinade over. Squeeze the air out and place the bag in the refrigerator.

Today I’m firing up my Kong Grill to sear this steak. The cook is fast and you need a hot bed of coals. Of course you can use any grill you want but I do recommend a set of grill grates because they help regulate the high temperature and reduce flare-ups (plus they give steaks a professional look).

grilled flat iron steak

Take the flat iron out of the marinade and let it come up to room temperature for about 15 minutes. Once the grill gets up to 400⁰, it’s time to cook. Place the flat iron on the grill grates and set a timer for 3 minutes. When it goes off, turn the steak 45⁰ (don’t flip). Give it another 3 minutes then flip to opposite side and repeat.

grilled flat iron steak

The target internal temperature for me is 125⁰; it will be a perfect medium rare at this temp. The total cook time is about 12 minutes and I use my Thermapen to verify the internal temp.

grilled flat iron steak

All it needs now is a short rest 5-10 minutes will do the trick. At this point I also top it with a compound butter. I mix crumbled blue cheese with softened butter to create a delicious topping for this flat iron.

Creamy Blue Cheese Butter:

  • 1 stick Butter softened
  • 2oz Blue Cheese crumbles
  • 1 Tablespoon Shallot finely chopped
  • ½ Tablespoon Garlic minced
  • 1 teaspoon Killer Hogs Steak Rub

In a small bowl combine butter, blue cheese, shallot, garlic, and steak seasoning. Mix until smooth and use as topping for steaks. Can be stored covered in refrigerator for 1 week.

grilled flat iron steak

When serving the flat iron, be sure to slice across the grain. Serve it along with grilled vegetables or your favorite potato and enjoy!

Grilled Flat Iron Steak

Grilled Flat Iron Steak

Ingredients

  • 2lb Flat Iron Steak
  • ¼ cup Balsamic Vinegar
  • ¼ cup Soy Sauce
  • ¼ cup Olive Oil
  • 1 Tablespoons Shallot finely chopped
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoons Garlic minced
  • ½ teaspoon Red Pepper Flakes
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
    Creamy Blue Cheese Butter
  • 1 stick Butter softened
  • 2oz Blue Cheese crumbles
  • 1 Tablespoon Shallot finely chopped
  • ½ Tablespoon Garlic minced
  • 1 teaspoon Killer Hogs Steak & Chop Rub
  • In a small bowl combine butter, blue cheese, shallot, garlic, and steak seasoning. Mix until smooth and use as topping for steaks. Can be stored covered in refrigerator for 1 week.

Instructions

  1. First make the marinade by combining the balsamic vinegar, soy sauce, brown sugar, 2 Tablespoons of shallot, 1 Tablespoon garlic, red pepper, salt, and pepper in a small bowl. Whisk in the Olive Oil.
  2. Place Flat Iron Steak in a ziplock bag and pour marinade over the steak. Store in fridge for at least 3- 4 hours.
  3. Remove Flat Iron Steak from marinade and allow it to come up to room temp for 15-20 minutes while you prepare the grill.
  4. Get your grill ready for direct cooking and hold the temps around 400-500 degrees.
  5. Place the Flat Iron Steak directly on the grate and cook for 3 minutes. After 3 minutes, rotate the steak 45⁰ (don’t flip). Cook for an additional 3 minutes.
  6. After 6 total minutes of cooking time, flip the flat iron steak over and cook for 3 minutes.
  7. After 9 total minutes of cooking time, rotate the steak 45⁰ (don’t flip). Cook for an additional 3 minutes (or until the steak reaches 125 internal).
  8. Top the Grilled Flat Iron Steak with the Blue Cheese Butter and allow it to rest (and the butter to melt down into the meat) for 10 minutes.
  9. Slice the Grilled Flat Iron Steak against the grain, serve and enjoy!
http://howtobbqright.com/2017/03/23/grilled-flat-iron-steak/

Malcom Reed
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2 Comments

  1. Stevenson says:

    Oh… I so want to try this, looks delicious!!!
    Thanks Malcom Reed

  2. Fran says:

    I’ve been marinating and grilling London Broils for since I don’t remember, but that Blue Cheese Butter is the icing on the cake. With recipes like this we may never eat out again!

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I'm Malcom Reed and these are my methods and techniques for mouth-watering, slow-smoked BBQ. Recipes, videos, detailed procedures and BBQ tips.

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