SIX MINUTE FLAT IRON STEAK
This post may contain affiliate links that won’t change your price but will share some commission.
Six Minute Flat Iron Steak is a simple steak recipe that’s marinated in a mix of garlic, soy, and ginger that results in a flavorful marinade that amps up the flavor of this steak.
HOW TO COOK SIX MINUTE FLAT IRON STEAK
This delicious and nutritious home-cooked steak recipe does not require hours of prepping and cooking. However, it will still is full of flavor, tenderness and juicy. Using a few simple ingredients and a little bit of time, you can make restaurant quality steak every night of the week. Let’s get started cooking!
For those in search of an easy weeknight meal, six minute flat iron steak is the perfect solution. This grilled steak is simple to prepare yet packed with flavor.
To begin, marinate the steak for three to six hours. Then heat a cast-iron grill skillet over medium heat. Once the skillet is hot, add a few tablespoons of olive oil and place the steak in the skillet. Cook the steak for three minutes per side, or until it reaches an internal temperature of 145 degrees Fahrenheit. Once cooked, remove the steak from the skillet and let it rest for five minutes before serving.
Flat Iron Steak Tips
Flat iron steak is a tender cut of meat with a bit of marbling for flavor. It’s perfect for marinating. As well, it’s less expensive than some of the other steaks.
It’s best to let the meat come to room temperature before you throw it on the grill. Therefore, if your marinating time is about 30 minutes then you can marinate the steak on the countertop then it can go straight on the grill with it.
However, if you plan on a longer marinating time, you’ll need to refrigerate it and then leave it on the countertop long enough to warm up a little. Usually, 30 minutes is enough time.
You can cook this steak on a hot charcoal grill or gas burner. Cook it for 3 minutes per side (More or less depending on the cut of steak, how thick it is, and how well-done you want it). Check the steak for doneness and if it needs more time cook for a few more minutes.
It’s always a good idea to let the steak rest for a few minutes before you cut it so that you don’t lose all the juices.
I sprinkled the steak with fresh, chopped cilantro, but you can omit this if you don’t love cilantro.
With the right seasonings and cooking techniques, this steak is sure to wow your family and friends.
I like to cook once and eat twice. It’s my Encore Meals method. This leftover steak makes a great Encore Meal when you use it to make my Steak Sandwich.
WHAT DO I SERVE THIS WITH?
You may also enjoy these recipes
- Bourbon Honey Steak Tips
- Venison backstrap recipe
- Hamburger Steak with Onions and Brown Gravy Recipe
- Oven Baked Stuffed Flank Steak
- Steak Stuffed Jalapenos
- PIMENTO CHEESE BUTTERMILK CORNBREAD
- Meat the best: Top 5 steaks perfect for grilling
- Orange Jalapeno Flat Iron Steak
- GRILLED STEAK WITH RED WINE SAUCE
I updated this post from an earlier version dated October 15, 2017. I made new photos and simplified the recipe instructions.
Six Minute Flat Iron Steak
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 1 – 2 pound flat iron steak
In a zip top freezer bag combine:
- 1 Tablespoon garlic clove fresh
- 2 Tablespoons low sodium soy sauce
- 1 Tablespoon olive oil
- 1 Tablespoon lime juice fresh
- 1 teaspoon fresh ginger minced
- ½ teaspoon jalapeno pepper diced
- 2 tablespoons fresh cilantro fresh, chopped
Instructions
- Add all the ingredients except the steak to a zip-top freeze bag. Squeeze the bag to combine. Place the steak in the bag and close it. Refrigerate for 30 minutes to 6 hours.
- Heat grill to high or about 450℉. Remove the steak from the refrigerator while the grill or grill pan is heating.
- Grill steak for 3 minutes on each side for medium-rare. Allow the steak to rest for 5 minutes before cutting into it and serving.
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.
Hi! I have everything I need to make this except cilantro, and really, I don’t care for cilantro at all. Can I omit it? Is there another herb that would be a good substitute?
Thanks!
Yes, absolutely, leave out the cilantro if you don’t like it. You could do 1/4 to 1/2 teaspoon dried cumin if you like it and it’ll still have a Tex-Mex flavor. Otherwise, rosemary, thyme, or dill are options.
WHAT a wonderful recipe. I am making it again tonight. I made it last week and had a leftover sandwich the next day. OMG, i have never liked a recipe more. Will try more of your recipes.
oh Yay!! So happy you liked it!
This looks so good, Paula! Pinned this for a Sunday dinner! Thank you so much for sharing this at All my Bloggy Friends last week. I can't wait to see what you share tomorrow! 🙂