Grilled Flat Iron Steak
An affordable cut, tender, flavorful flat iron steaks are amazing on the grill, especially with a pat of compound Parmesan butter.
Servings: 4 People
Equipment
Ingredients
- 2 tablespoons unsalted butter (softened)
- 1 tablespoon finely grated Parmesan
- 1 small garlic clove (minced)
- Kosher salt and freshly ground black pepper (to taste)
- 4 (1-inch thick) flat iron steaks (about 6 to 8 ounces each)
Instructions
- Preheat the grill to medium-high. Carefully oil the grill rack.
- In a small bowl, combine the butter, Parmesan, minced garlic, salt, and pepper until well blended.
- Season the steaks generously with salt and pepper on both sides. Grill the steaks, turning once about halfway through the cooking time for simple grill marks on each side. Or, turn the steaks every two minutes or so three times so that you achieve cross-hatch grill marks (turn the steaks 90 degrees as you flip them) until the steaks are done to your liking. This should take about 7 to 9 minutes total for rare (120 F internal temperature), 8 to 10 minutes for medium-rare (125 F internal temperature), and 9 to 11 minutes for medium (130 F internal temperature).
- Remove the steaks from the grill to a cutting board or serving plates. Place a dollop of the Parmesan butter on top and let it melt as the steaks rest for a few minutes before cutting into them. You can also serve the steaks whole or sliced.
Notes
As with all meat, make sure to let the steaks rest for a bit after you remove them from the grill to let them finish cooking in their own heat and to let the juices get reabsorbed into the beef. Let these steaks sit for 5 minutes before cutting into them.
Nutrition
Calories: 497kcal | Carbohydrates: 0.4g | Protein: 48g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 353mg | Potassium: 780mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 186IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 6mg