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
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.
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 into the oven and cook for about 6-8 minutes on each side or until your desired doneness.
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.
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.Share this Recipe: