Herby Grilled Flat Iron Steak Recipe
If you want to most tender, savory, flavorful flat iron steak you've ever tasted, then you simply must marinate it for hours, and ideally even overnight. If you're okay with enjoying a steak that's almost the tenderest, most savory, and delicious you've ever prepared and you only have 20 minutes until dinner, well you're in luck thanks to this recipe put together by chef and recipe developer Kate Shungu of Gift of Hospitality. Rather than slowly marinating a raw piece of meat, Shungu will have you quickly marinating a fully cooked and ready-to-eat steak, and yes, this unique method works like a charm! "It's faster than a traditional marinade," Shungu explains of the post-marinade method, "but just as flavorful."
In fact, the only hard part of this recipe will be figuring out what side dishes you can make as quickly as the steak that will properly pair with its excellent flavor. Fortunately, you're already in the right place to find all sorts of recipes for those. Maybe classic mashed potatoes? They would certainly pair well with the herby nature of the steak, and no, by the way, the recipe is not named for a guy nicknamed "Herby," — it's actually about the herbs, which in this case is parsley. "A flat iron steak is a tender cut of beef with a rich, beefy flavor," Shungu explains. "It's great for grilling, and pairs really nicely with fresh herbs like parsley."
Gather your ingredients for herby grilled flat iron steak
For this quick, easy, and tasty recipe, you'll need two flat iron steaks. Additionally, you'll need salt and pepper to season the meat, vegetable oil for prepping the grill, minced garlic, capers (drained), lemon juice, olive oil, and freshly chopped parsley.
Prep and grill the steaks
To start off, preheat the grill to a medium-high heat. As it heats, pat the steaks dry with paper towels, and then season the meat with salt and pepper. Next, pour the vegetable oil onto a paper towel and use tongs to (carefully!) rub the grates of the grill with the oil. Then grill steaks for 4 to 5 minutes on one side, then flip them and continue cooking to your desired doneness (about 2 to 5 minutes more for a medium to medium-well finish).
"Take care not to overbook the flat iron steak," Shungu says. "Check it every few minutes on the grill, and use a meat thermometer if you're not accustomed to checking for doneness by pressing on the meat with your fingertip."
Mix up the marinade
As the steak cooks, whisk together the garlic, capers, lemon juice, and olive oil to create the post-marinade. You should do this in a large, flat bowl that can accommodate the steaks. Once the meat has cooked, remove the steaks from the grill and place them in the post-marinade. Turn to them to coat them, and then let the meat sit for 5 minutes.
Slice the steak, then top with more marinade
Remove the steaks from the marinade and place them on a cutting board. Slice the steaks thinly, against the grain, meaning cut from the shorter side. Then stir the parsley into the marinade, transfer the steaks to a serving platter, and top the meat with more of the marinade. Serve immediately and enjoy! And if you need more ideas for the sides, Shungu says, "I love serving this dish with roasted potatoes and grilled asparagus. It's also really nice for a light dinner with a leafy green salad."
- 2 (6-ounce) flat iron steaks
- salt, to taste
- pepper, to taste
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1 tablespoon capers, drained
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- ¼ cup fresh chopped parsley
- Preheat the grill to medium-high heat.
- Pat the steaks dry with paper towels, and season with salt and pepper.
- Pour the vegetable oil onto a paper towel and use tongs to rub the grates of the grill with the oil.
- Grill steaks for 4 to 5 minutes, then flip and continue cooking to your desired doneness.
- As the steak cooks, get a shallow bowl and whisk together the garlic, capers, lemon juice, and olive oil to create the post-marinade.
- Remove the steaks from the grill and place them in the post-marinade. Turn to coat and let sit for 5 minutes.
- Remove the steaks and place them on a cutting board. Slice the steaks thinly against the grain (from the shorter side).
- Stir the parsley into the post marinade. Transfer the steaks to a serving platter, and top with rest of the marinade, and serve immediately.
| Calories per Serving | 410 |
| Total Fat | 32.1 g |
| Saturated Fat | 7.1 g |
| Trans Fat | 0.5 g |
| Cholesterol | 98.3 mg |
| Total Carbohydrates | 2.1 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 0.3 g |
| Sodium | 493.4 mg |
| Protein | 29.5 g |
