Lightly oil the outside of the steak with olive oil and then season the steaks generously on both sides with salt and black pepper.Pat the steak as dry as possible with paper towels and let them sit at room temperature for about 15-20 minutes. Remove the flat iron steaks from the refrigerator and remove them from the marinade.Preheat your grill to high heat (any gas grill or charcoal grill will work for this recipe).Remove the steak from the marinade and discard the excess marinade to prepare it for grilling.Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours for maximum flavor.Pour the marinade over the steak, making sure it is evenly coated.Place the flat iron steak in a resealable bag or a shallow dish.Prepare your marinade of choice (like the Montreal steak marinade recipe) in a mixing bowl and set it aside.I also love making a red wine marinade or using balsamic vinegar and lemon juice with fresh herbs to add flavor. Other marinades will work great here as long as there is a combination of fat and acidity. Plastic Bag or Container (for marinating)įor this recipe, I like to stick to my Montreal Steak Marinade recipe which uses a combination of extra virgin olive oil, soy sauce, Worcestershire sauce, and a variety of seasonings like salt, black pepper, fresh minced garlic, coriander, onion powder, paprika, and thyme.However, flat iron steak generally has less fat marbling than these other cuts, which can make it a slightly leaner and healthier option.

Some people also compare flat iron steak to ribeye steak or New York strip steak in terms of its tenderness and beefy flavor. When purchasing this cut, the most common steak to compare it to would be flank steak or skirt steak based on the amount of fat and shape of the cut.

Slow roasted flat iron steak