I am a huge fan of Flat Iron Steaks.  What is a flat iron steak anyway?  A flat iron steak is a relatively new cut of steak from the shoulder of a cow. It was discovered like all good discoveries, by researchers studying undervalued cuts of beef.  Yep, penny pushers trying to find a way to stretch a cow to make more money.  However, this discovery created the second most tender cut of beef right after the tenderloin.  The best part, these steaks are rather inexpensive compared to porterhouses, t-bones and NY strips.  You can usually pick up a single 18-22 oz steak for around $10. Since this is a rather tender cut of meat you do not have to do too much to it.  However, I used a little all-purpose marinade to spice up this steak.  It was a monsoon outside too, so I decided to prepare them in my oven’s broiler. Broiling is a simple and effective method that anyone with a stove can do.  The perfect way to make those steaks in your apartment when you do not have a grill.

Marinated and Broiled Flat Iron Steak

  • 1-2 flat iron steaks (18-22 oz each)
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 2 tbs rice wine vinegar
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1/2 tsp black pepper, ground
  • 1/2 tsp freshly grated ginger

The Marinade

In a 1 gallon zip-top bag add the marinade ingredients.  Seal the bag and shake the ingredients together.  Add the steaks, remove the air and marinate for at least 1 hour in the refrigerator.

Marinate the steaks

Remove the steaks from the fridge and let sit for 20-30 minutes at room temperature before cooking.

How to Broil

Set your oven rack to about 6 inches from the heating element.  Preheat your broiler to high.

Remove the steaks from the marinade and place onto a broiler pan.

Place the steaks onto a broiler pan

Place the steaks into the oven and cook for about 6-8 minutes on each side or until your desired doneness.

In the broiler

I discovered that the broiling process can get a little smokey.  If you do not have a good hood over your stove, then like me, you may have to run and crack a window.  It will be fine, the steaks will come out great.

Rested and sliced to perfection

Lift the steaks from the broiler pan and let them rest for a couple of minutes on a cutting board.  Slice and serve.

This marinade was delicious.  I use it a lot for chicken and pork chops but it was perfect for steak. Broiling worked out perfect.  You get that great sear that you love from grilled food, without having to go outside in the middle of a monsoon.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.


  1. David Francis Reply

    Great post! I love-love-love the flat iron and was 'forced' to broil one while at a vacation home – this is a very forgiving cut of meat and it works great in the broiler. It also works great on the grill, the griddle, the cast iron pan and even the smoker – though you have to watch out for too much smoke.

    I just found your blog today – from a link on "Nibble Me This" on the sidebar – after browsing through some of your work, I have bookmarked your site and look forward to learning from you. WELL DONE!!!

    • Thanks for reading David! You are correct, the flat iron is quite the forgiving steak. You can cook it using any method and end up with a great meal.

    • The flank is a great cut Chris. Unfortunately, it is hard for me to find good flank steaks by my house. Now you got me hungry for a flank steak. Thanks! Haha.

        • The flank is cut from the abdomen and the flat iron is from the shoulder. The flank is a tougher cut and due to the muscle structure needs to be sliced across the grain to keep it from being chewy. The flat iron has nice marbling and is super tender.

          • David Francis

            Thanks! I Googled it right after I asked. I didn't think it was the same.

    • Carolyn,

      Check with the butcher at your local grocery store. If they don't have them, they should be able to order them. I have found them at Food lion, Kroger and Harris Teeter. Not sure if you have any of them around you. Also, the flat irons steaks are usually hidden at the store. I think it is because the butchers hide them for themselves. Haha.



  2. Janet Butler Reply

    Thank you for your recipe and important information.
    I love flat iron steaks and after having moved recently, I have lost my broiling pan along with my heavy skillet but think I can put together a broiling pan. I think it will cook the steak most wonderfully and bringing me the best results until I get my outside small charcoal grill for my patio.
    I have plenty of marinated iron steak left, and will broil another serving size to broil tomorrow.
    I feel so lucky to find your site.

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