This Lime Marinated Flat Iron Steak has maximum flavor and is quite tender. The steak is first marinated in lime juice, olive oil, garlic, and salt, then grilled to perfection.
What is a Flat Iron Steak?
The flat iron steak comes from underneath the shoulders of the cow, and there are only four per animal. Even though it is considered a chuck cut, it is the second most tender piece of meat on the animal.
The flat iron steak is more flavorful and tender, and is a top value for your money. Cost wise, it should run about half the cost of tenderloin. If you can't find a flat iron steak (you may have to ask your butcher), a flank steak is a great second choice.
This steak is perfect for backyard barbecues or a casual dinner party with friends. Serve with some Sauteed Spinach & Onions or roasted Brussels Sprouts and Sweet Potatoes. So easy and delicious!
Why you will love this recipe
Flat iron steak is a relatively inexpensive cut of beef that is prized for its flavor and tenderness.
The steak can be marinated ahead of time, then grilled to perfection in just minutes. So easy and delicious, you'll have this table ready in about 30 minutes!
Jump to:
Ingredients
- Flat Iron steak (you can also substitute a Flank steak or London Broil also)
- Lime juice
- Soy sauce
- Green scallions
- Fresh ginger
- Red Pepper flakes
- Salt to taste
- Pepper to taste
- Vegetable oil for grill or pan
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to cook Flat Iron steak
This recipe shows you how to prepare a Lime Marinated Flat Iron Steak for maximum flavor. The steak is first marinated in lime juice, olive oil, garlic, and salt, then grilled to perfection.
Marinate the steak
This step can be done the night before, or up to 20 minutes prior to grilling. The flexibility here makes this steak recipe super easy for busy cooks.
- Score the top of the steak with criss cross hatch cuts about ¼" deep. This lets the marinade into the beef.
- Add the steak and the marinade ingredients into a zip seal bag and refrigerate for at least 20 minutes.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Sear & Grill the steak
- When ready to cook, remove the steak from the bag of marinade. Shake excess liquid off so the liquid does not interfere with the searing. You can even use paper towels and dry it more. You can pat it dryer with some paper towels also.
- Place the marinated steak in a very hot cast iron grill pan, or on your outdoor grill.
- Cook each side for about 4 -5 minutes. Test for the level of rareness you prefer.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving suggestions
If you have leftovers, they would be perfect for making our Grilled Steak Salad with Feta. For an easy side our Instant Pot Corn on the Cob is perfect, or toss some ears on the grill about 30 minutes before you grill your steaks. Another great side dish is our Air Fryer Frozen Coconut Shrimp!
And since you are in grilling mode, don't forget the S'mores! We have an easy Air Fry S'mores recipe that can't be beat also. Low fuss and no mess!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions
If the Flat Iron steak is not available where you live, try looking for shoulder top blade steaks, or petite steak. Another good choice is the flank steak or even a London broil. Be sure to not over cook, so your steak stays tender.
Variations
The sky is the limit when it comes to variations for your marinade. Here are a few combinations that work well together:
- Ginger Sesame Steak - fresh ginger, sesame oil, and soy sauce with some honey will give this steak an Asian flair.
- Chipotle BBQ Steak - Want some heat? Omit the soy sauce and ginger. Mix the marinade with ½ teaspoon of ground chipotle powder, extra garlic, and about 1 cup of your favorite barbeque sauce.
- Rosemary Garlic Steak - Cut some fresh rosemary and bruise it. Crush some cloves of garlic. Omit the soy sauce and ginger. Marinate your steak with the fresh rosemary and crushed garlic with some wine to replace the soy.
- Flat Iron Steak Fajitas - After grilling and slicing your steak, serve with sauteed onions, garlic, and bell peppers on flour tortillas.
- Flat Iron Steak Salad with Feta - Take our Grilled Steak Salad with Feta, and use it to make your own version!
Equipment
This heavy duty cast iron grill skillet will sear your steak and drain any liquid away from the meat, allowing it to grill instead of saute.
Top Tips
- Press out the excess air in the zip lock bag so the meat is covered in the marinade completely. If you have sous vide or vacuum bags, even better!
- Use a skillet that allows any juice and marinade liquids to drain away from your steak. You will get a better sear this way.
- Fresh ginger gets moldy in the refrigerator quickly. Or it shrivels up and drys out. My mom taught me the BEST ginger tip ever! Buy it fresh, and cut it into 2 inch chunks. Pop it in a freezer bag and freeze it! When a recipe calls for fresh grated or minced ginger, take it out and grate or mince it frozen. You will be amazed how much easier it is to grate or mince!
Frequently asked questions
A flat iron steak is cut from the shoulder area of the cow and a flank steak is cut from the belly muscle. Both steaks are flavorful and tender (when seasoned and not cooked beyond medium), but the flank steak is leaner than the flat iron.
Depending on thickness of the steak, it will vary. Start with 4 to 5 minutes on each side for a medium rare to slightly less than rare level. If you like your stead medium pink, than after checking at the 4 to 5 minutes, continue to 6 minutes.
Yes, set your sous vide cooker to to 135 degrees F for a medium rare steak, and cook for 2 ½ hours.
The flat iron steak is cut from the shoulder of the cow, and the flank steak is from the belly muscle of the cow. Both are tender when cooked no more than medium rare, but the flat iron steak is more flavorful. The flank steak is a little leaner.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
Be sure to follow us on our social media accounts.
📖 Recipe
Lime Marinated Flat Iron Steak
Equipment
Ingredients
- ⅓ cups lime juice (about 4 fresh limes, squeezed)
- 2 tablespoon soy sauce
- 2 green onions, sliced (about ⅓ cup)
- 2 tablespoon grated fresh ginger (see ginger tip in notes)
- ½ teaspoon red pepper flakes
- 1 - 2 lbs flat iron steak
- 1 - 2 tablespoon vegetable oil (for the grill pan or grill grates)
- 1 teaspoon salt to taste
- ½ teaspoon cracked pepper to taste
Instructions
- Combine the lime juice, soy sauce, sliced green onions, fresh ginger, and red pepper flakes in a zip lock or other resealable plastic bag.⅓ cups lime juice, 2 tablespoon soy sauce, 2 green onions, sliced, 2 tablespoon grated fresh ginger, ½ teaspoon red pepper flakes, 1 teaspoon salt to taste, ½ teaspoon cracked pepper to taste
- Score the flat iron steak on both sides with cross hatch cuts about ¼" deep. Add the steak to the zip lock and press out excess air. Pop into a bowl or shallow pan and refrigerate for at least 20 minutes. You can prepare the steak and marinate up to 24 hours.1 - 2 lbs flat iron steak
- Heat your skillet with the tablespoon or two of oil (2 if your skillet is larger). If using a grill with grates, lightly oil them.1 - 2 tablespoon vegetable oil
- Remove the steak from the marinade and let the excess marinade drip off. Pat dry with paper towels. Place the steak on the cast iron skillet grill, or your outside grill. Cook for about 4 - 5 minutes on each side for rare, or about 6 minutes on each side for a pink medium, depending on how thick the steak is.
- Remove the steak when the cooked to the degree of rareness you prefer and season with salt and pepper. Let the steak rest for 10 minutes before slicing across the grain. Serve while still hot.1 teaspoon salt to taste, ½ teaspoon cracked pepper to taste
Notes
- Fresh ginger gets moldy in the refrigerator quickly. Or it shrivels up and drys out. My mom taught me the BEST ginger tip ever! Buy it fresh, and cut it into 2 inch chunks. Pop it in a freezer bag and freeze it! When a recipe calls for fresh grated or minced ginger, take it out and grate or mince it frozen. You will be amazed how much easier it is to grate or mince!
Nutrition
Like this recipe? Be sure to share it, pin it, or add it to your collection!
Leave a Reply