Flat Iron Steak Marinade (Printable version)
Flat iron steak infused with a savory blend of balsamic, garlic, and spices for optimal tenderness and flavor.
# What You'll Need:
→ Marinade
01 - 1/4 cup olive oil
02 - 1/4 cup soy sauce (use gluten-free if preferred)
03 - 2 tablespoons balsamic vinegar
04 - 2 tablespoons Worcestershire sauce
05 - 2 tablespoons honey or brown sugar
06 - 3 garlic cloves, minced
07 - 1 tablespoon Dijon mustard
08 - 1 teaspoon freshly ground black pepper
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon kosher salt
→ Steak
11 - 1.5 pounds flat iron steak
# How to Prepare:
01 - Whisk olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, honey, minced garlic, Dijon mustard, black pepper, smoked paprika, and kosher salt together in a mixing bowl until fully blended.
02 - Transfer the flat iron steak into a resealable plastic bag or shallow dish, then coat evenly with marinade.
03 - Seal the bag or cover the dish and refrigerate for a minimum of 2 hours and up to 8 hours, turning the steak occasionally to ensure an even marinade.
04 - Remove steak from refrigeration 30 minutes prior to cooking, discarding excess marinade.
05 - Heat grill or skillet over high heat until hot.
06 - Grill or sear steak for 4 to 5 minutes per side to achieve medium-rare, or cook to preferred doneness.
07 - Allow steak to rest for 5 minutes, then slice against the grain before serving.
# Expert advice:
01 -
- Relies on everyday pantry ingredients for the marinade
- Brings restaurant flavor to an affordable steak cut
- Perfect for grilling or indoor skillet cooking
- Ingredients are flexible for gluten free and allergy friendly needs
- Super simple method but with results that taste anything but basic
02 -
- Flat iron steak is one of the most tender budget cuts when marinated
- This recipe is naturally gluten free if you swap in gluten free soy sauce
- Marinade works for other cuts like skirt or flank steak
03 -
- Do not shortcut the marinating time The longer it sits the more flavor you get
- Always rest the steak before slicing This is what keeps it outrageously juicy
- When slicing locate the grain and cut perpendicular for ultimate tenderness