When it comes to a steak that truly sizzles with flavor, flat iron steak is one of the best cuts you can bring to the grill, and this recipe proves it.
With a bold tequila-lime marinade, a touch of honeyed sweetness, and a rich, buttery reduction, this dish strikes the perfect balance between rustic charm and refined flavor.
Flat iron steak is a budget-friendly option, but it requires a little technique to make it taste its best. After plenty of testing (and taste-testing), I have cracked the code, and I am happy to share it with you.
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My go-to method? A simple fork. Piercing the steak all over allows the marinade to penetrate deep into the meat, tenderizing from the inside out. With honey (a natural tenderizer), zesty lime juice, and a splash of tequila, the flavors soak in beautifully and do more than just soften; they shine.
I have made this steak countless times, and every bite still surprises me with its depth, brightness, and balance. Whether you’re grilling for a backyard gathering or indulging in a solo dinner worth celebrating, this one’s a showstopper.
In this Article
- What is Flat Iron Steak?
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- How to cook flat iron steak
- Pro Tips
- Steak Temperature
- What dishes can you enjoy with this flat iron steak recipe?
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this flat iron recipe, you may want to try my other recipes.
- VIDEO: COOK ALONG WITH ME
- Flat Iron Steak
What is Flat Iron Steak?
Also known as top blade steak, it is a cut of beef taken from the cow’s chuck, specifically the top blade roast.
It is known for its marbling, rich beef flavor, and tenderness. It is perfect for grilling, and since it is a budget-friendly cut of meat, it is often the choice for steak lovers.
Why you will love this recipe
Easy to prepare – The marinade takes no time to prepare, and you can let the meat rest in it all day in the refrigerator if you wish. Once you’re ready to enjoy it, the only things left to do are to make the sauce and cook the meat.
Affordable – Compared to the filet mignon or ribeye, flat iron is often a more budget-friendly option.
It makes great leftovers – use your imagination to create quesadillas or tacos, or chop it up to make a fun omelette with mushrooms and chopped parsley.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Tequila – gives your meat an amazing flavor and works beautifully with lime, honey, and cilantro. Do not skip or substitute, as it is the star of this dish. The alcohol will evaporate, leaving you with a great amount of flavor.
Lime juice – flavors and tenderizes your meat and adds a layer of flavor.
Honey – tenderizes meat while adding flavor. I use honey in all my marinades, as it does not change the taste of the meat but allows it to add a touch of caramelization while you sear it.
Brown sugar – melts with the lime juice and adds a touch of sweetness to the marinade.
Flat Iron steak – It is usually sold in pound to a pound and a half pieces. Ask your butchers to guide you according to the number of guests enjoying this dinner. Remove any extra fat filaments.
Garlic clove – Only use fresh garlic with this recipe, as the natural oils are untouched and beautifully released into the marinated steak and sauce.
Cilantro – the partner in crime with lime and tequila, releases a rich layer of flavor. Chop the stems as well, as they still contain all the natural oils of cilantro.
Granulated Sugar – When combined with the marinade, the sugar creates this amazing caramelization, adding a sweetness to the sauce that balances the sour, pungent flavors of the lime and tequila.
Unsalted butter – always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.
Salt and pepper – are your seasoning for this recipe. Be generous when seasoning the meat.
Equipment Needed
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Grill pan or grill grates
Turning tongs
I have had mine since the early '90s, and I will not trade it for anything in this world. It is easy to use, and since the grooves are slightly spaced, it cooks to perfection. It is a must-have when you do not have an outside grill.
How to cook flat iron steak
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Start by creating the marinade by adding the tequila, lime juice, honey, brown sugar, chopped garlic, and cilantro to a glass container or large resealable bag. Mix well.
- Season your flat iron steaks generously with salt and pepper.
- Marinate the steaks in the fridge for at least a couple of hours, turning occasionally to coat the meat fully.
- Remove the meat from the container and place the tequila-lime mixture in a small heavy-bottom pan. Add the granulated sugar, salt, and pepper and cook over medium-high heat to reduce by a third. Depending on your pan, I suggest a wider pan for faster cooking. It will take about 10 to 15 minutes.
- Once reduced, lower the heat and add the butter, swirling it around to melt.
- Preheat the grill or a hot skillet.
- Once hot, place steak on the preheated grill and give it a quick sear.
- Cook all sides of the steak with the help of cooking tongs.
- Once you have reached the perfect doneness, remove from the heat and let it rest for a couple of minutes.
- Slice and serve with the sauce alongside.
Pro Tips
- Piercing the steak all over with a fork allows the marinade to penetrate deep into the meat, tenderizing it from the inside out.
- The longer it marinates, the more the flavor will be infused into your meat.
Steak Temperature
An instant meat thermometer is the best way to get a true reading. To record the temperature, insert the metal probe into the center of each stake and check.
The below is a guideline. Do remember that your steak temperature will rise by 2 to 6 degrees after having rested for a couple of minutes; therefore, it is always best to take your steak out earlier rather than later, or it will be overcooked if you like your steak medium rare as I do.
Rare: 118F / 48C
Medium Rare: 125F / 52C
Medium: 136F / 58C
For Medium Well: 143F / 62C
Well Done: 154F / 68C
What dishes can you enjoy with this flat iron steak recipe?
Simplicity is best, as this perfect steak is so rich in flavor that you do not want too many flavors to diminish it.
Throughout the years, I have served gratin dauphinois and French peas. Simple and balanced.
Butter rice is another combination, a favorite of my son, as the rice soaks up the marinade, leaving nothing behind. Cilantro lime rice is also amazing with it.
Of course, the French in me will always have a butter lettuce with vinaigrette. I cannot help myself.
Storing and Reheating
Store: If you are lucky enough to have leftovers, place them in an airtight container in the refrigerator for a couple of days.
Reheat: Bring them back to room temperature and give them a quick sear over medium-high heat to warm them up. They can also be reheated in the oven. Cover your container and add a couple of tablespoons of water or a dollop of butter.
Frequently Asked Questions
Is flat iron a good cut of steak?
Yes, it is considered a good and versatile cut of beef. Although it is a great cut, it is slightly tougher than other cuts, such as filet mignon. However, with proper cooking and cutting it against the grain, it will turn out delicious.
What is another name for a flat iron steak?
Also known as top blade steak, blade filet, or shoulder blade steak.
What is the closest thing to flat iron steak?
Due to their similarities, it can be replaced with skirt, flank, and hanger. However, it is not recommended to cook it past medium-rare, as it becomes tough and less enjoyable to eat.
What is the best cooking method for flat iron steak?
This cut of meat is quite versatile, and it can be used for grilling, pan-searing, sous-vide, and the reverse sear method.
What is the USDA meat temperature guideline?
The USDA recommends using a food thermometer to ensure that the meat is cooked to a safe minimum internal temperature. For beef, pork, lamb, chops, roasts, and veal, the recommended temperature is 145F with a 3-minute resting time. Poultry should reach 165F.
If you enjoy this flat iron recipe, you may want to try my other recipes.
Marinated and Stuffed Filet Mignons with Merlot Habanero Sauce
VIDEO: COOK ALONG WITH ME
Flat Iron Steak
Ingredients
- 1 cup tequila
- ⅓ cup lime juice, (2 large limes)
- 5 tablespoons honey
- 1 tablespoon brown sugar
- 2 pounds flat iron steak, cut in hanf and fork-poked all over
- 4 garlic cloves, peeled and minced
- 1 tablespoon fresh cilantro, cleaned and chopped, stems too
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter
- salt and pepper
Instructions
- In a wide glass pan, mix the following ingredients: tequila, lime juice, honey, brown sugar, chopped garlic cloves, and cilantro. Blend well.
- Salt and pepper the meat, then add it to the marinade. Refrigerate for a couple of hours, turning occasionally.
- Remove the meat from the glass pan and place the tequila-lime mixture in a small, heavy-bottom pan.
- Add the two tablespoons sugar, salt, and pepper. Cook over medium heat until reduced by a third. 10 to 15 minutes.
- Add the butter to the reduced marinade and swirl over medium heat.
- Prepare the grill or heat a grill pan to high heat. Place the meat on the grill and cook until desired doneness is reached.
- Serve sauce over the sliced meat.
Notes
- Piercing the steak all over with a fork allows the marinade to penetrate deep into the meat, tenderizing it from the inside out.
- The longer it marinates, the more the flavor will be infused into your meat.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners, Sunday Night Dinner
- Cuisine: American
- Type: Affordable Gourmet, Videos
Did you make this?
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Debra Swafford
what type limes to use for this recipe?
Giangi Townsend
HI Debra, we use key limes, unfortunately not the little one, but more of a medium size/