Orange Jalapeno Flat Iron Steak
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Orange Jalapeno Flat Iron Steak features tender juicy steak that’s been marinated and basted with a naturally sweet, spicy, and sticky sauce. This simple marinade for beef, pork, and chicken is easy to make but packs in a ton of flavor!
Marinate your protein, steak in this case, in the morning for a fantastic, quick weeknight meal that will impress everybody. It’s good served with a side of mango salsa or tacos and nachos.
This is an excerpt from my orginal post written January 16, 2013. My son Ryder was 7 at the time.
Having kids is a never ending supply of entertainment. For instance, Ryder comes in from school and says, “Mommie, my teacher asked me today what you do….I told her you have a blog.”
I’m thinking ‘cool, that’s great!’
“Yeah, I told her you have a blog, because I didn’t want to tell her all you do is help me with homework and make me food”
Well that’s just great! Yep, Ryder, that’s all I do…..
Since all I do is help tutor and make food, I made my carnivore boys this flat iron steak.
Orange Jalapeno Flat Iron Steak
The marinade for this steak contains bright, fresh flavors. You can change the flavors by substituting lemon or limes for the orange. All are very good!
If you’re not a fan of jalapenos, try less spicy poblano peppers.
Are you out of apple cider vinegar? Use white wine vinegar or rice wine vinegar instead. You can also leave out the vinegar and double the orange juice.
- freshly squeezed and zest orange
- jalapenos
- cilantro
- salt
- pepper
- apple cider vinegar
- garlic
- olive oil
What is Flat Iron Steak?
The flat iron cut of beef is also knows as the top blade steak or the shoulder top blade steak. It’s cut with the grain from the shoulder (called the chuck). It’s affordable but tender and well-marbled.
Important steak reminders regardless of the cut!
Flat Iron Steak is cut with the grain of the muscle. After you cook it, cut it into slices against the grain (or fibers) to cut the meat fibers. This way, you’ll have a more tender cut when chewing.
When the meat is room temperature it cooks more evenly. Usually leaving it out on the counter for 30 to 40 minutes is ample time for it to come to room temperature.
Letting steak or any protein rest before cutting into it allows the juices to absorb into the steak leaving it flavorful and moist.
| Steak Doneness | Internal Temperature | Center Color |
|---|---|---|
| Rare | 120-130 degrees F | Red |
| Medium Rare | 130-135degrees F | Pink |
| Medium | 135-145 degrees F | Some pink |
| Well | 145-155 degrees F | Sliver of light pink |
| Well Done | 155-165 degrees F | Mostly brown/gray |
| Too far | 165+ degrees F | brown throughout |
I started making flat iron steak for steak tacos. But now I use a variety of different marinades, grill it and serve it with traditional steak sides and salads. I love it with Romaine Toss, Famous Potato Salad or Muenster Mac and Cheese!
Encore dish – Use leftover steak the second night in a steak sandwich or soft tacos paired with grilled peppers and onions. Steak Sandwich or Steak Escape Steak Sandwich.
Another wildly favorite steak of ours is pan seared filet mignon.
Here are some more marinated recipes that you may enjoy
I updated this post from an earlier version dated January 16, 2013. I made new photos and simplified the recipe instructions.
Orange Jalapeno Flat Iron Steak
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Ingredients
- 1.5 to 2 pound flat iron steak
- 2 cloves garlic clove minced
- 1 medium jalapeno pepper diced
- 2 Tablespoons fresh cilantro fresh, chopped
- 1 medium orange zested and juiced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon apple cider vinegar
- ¼ cup olive oil
Instructions
- Combine all marinate ingredients in a zip-top bag. (The mixture will be more of a paste than a traditional marinade.) Place steak in bag rubbing marinade mixture over steak. Close securely and set in refrigerator from 1 to 4 hours.
- Remove steak from refrigerator and allow to sit at room temperature for 30 to 40 minutes before grilling. Preheat grill to medium-high. (If your grill doesn't have a thermometer, an easy test would be to hold your hand 4 to 5 inches over the grate. You will only be able to hold your hand there for 2 to 3 seconds at this temperature.) Grilling time will depend on the thickness of the steak and how well done you like it.
- Place steak on the grill at an angle. Rotate a quarter turn after 2 to 3 minutes depending on the degree of doneness that you prefer. Cook another 2 to 3 minutes at this angle before flipping to the other side. Again cook for 2 to 3 minutes, rotate a quarter turn, and cook another 2 to 3 minutes. Usually, the second side requires less grill time so watch it carefully. Using an instant-read thermometer is the most accurate method for assuring you get the degree of doneness that you prefer.
- Remove from grill and let steak rest for 5 to 10 minutes before slicing.the
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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