Go Back
Sliced seared steak topped with garlic and green onions, like the result of this flat iron steak recipe
Chef Emma

Marinated Flat Iron Steak

Flat iron steaks marinated in olive oil, soy sauce, balsamic, Dijon, garlic and rosemary, then seared in a hot skillet and sliced against the grain.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Marinating and resting 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 flat iron steaks about 1 1/2 lb / 680 g total, 1 inch thick
  • 3 tbsp olive oil 45 ml
  • 2 tbsp soy sauce 30 ml
  • 1 tbsp balsamic vinegar 15 ml
  • 1 tbsp Dijon mustard
  • 3 cloves garlic grated
  • 1 tsp fresh rosemary finely chopped, or 1/2 tsp dried
  • 1/2 tsp black pepper
  • 1/2 tsp Diamond Crystal kosher salt just before cooking
  • 1 tbsp neutral oil 15 ml, for searing

Equipment

  • Cast-iron or heavy skillet
  • Instant-read thermometer
  • Zip-top bag or shallow dish

Method
 

  1. Whisk the olive oil, soy sauce, balsamic, Dijon, garlic, rosemary and pepper. Coat the steaks and marinate in the refrigerator 30 minutes to 8 hours.
  2. Remove the steaks 20 minutes before cooking, discard the used marinade, pat dry and sprinkle with the salt.
  3. Heat a heavy skillet over medium-high heat 3 to 4 minutes, then add the neutral oil.
  4. Sear the steaks 4 to 5 minutes without moving, flip, and cook 3 to 5 minutes more.
  5. Remove at 125 to 130°F (52 to 54°C) for medium-rare or 135 to 140°F (57 to 60°C) for medium. USDA recommends 145°F (63°C) plus a 3-minute rest.
  6. Rest 5 minutes, then slice 1/2 inch thick against the grain.

Notes

Broiler: 4 inches from the heat, 4 to 6 minutes per side. Grill: high heat, 4 to 5 minutes per side. Never reuse raw marinade as a sauce unless it is boiled first. Calories are an estimate per serving from USDA FoodData Central values for grilled shoulder top blade steak plus part of the marinade and searing oil. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.