This flavor-packed Honey Balsamic Marinated Flat Iron Steak recipe is an easy way to elevate your grilling dinner.
This grilled flat iron steak has a sweet and smoky crust and a tender, melt-in-your-mouth texture thanks to a simple five-ingredient balsamic vinegar marinade. It will undoubtedly become one of your favorite grilling recipes.
WHAT IS FLAT IRON STEAK?
Shoulder Top Blade Steak, Flatiron Steak, Top Blade Filet, or Top Blade Steak are all names for a flat iron steak. It’s a richly flavored steak that’s been well-marbled to keep it juicy.
Flat iron steak is also a cost-effective option, as it is usually less expensive than the same grade of rib eye or strip steak. The best ways to prepare a flat iron skillet are to sauté it or grill it.
WHY IS FLAT IRON STEAK SO FLAVORFUL AND TENDER?
Flat Iron steaks, after tenderloin, are the most tender cut of beef. This cut of meat, also known as top blade steak, is evenly richly marbled and comes from a beef chuck shoulder clod with the connective tissue removed.
The flat iron steak is one of the juiciest and most flavorful steaks you can cook or grill quickly with just salt and pepper.
Its natural beef flavor makes it one of the most popular and affordable steaks on the market, with all the quality of the more expensive steaks commonly found on restaurant menus.
For the record, I believe it tastes better than more expensive alternatives such as New York strip and is comparable to filet mignon.
To enjoy the great beefy flavor of a flat iron steak, simply rub it with a little olive oil and season with salt and pepper.
The steaks should be cooked medium-rare and no more than medium done. Otherwise, the steak will become tougher and less tender.
BALSAMIC STEAK MARINADE INGREDIENTS
This recipe yields 1 to 2 pounds of flat iron steak. You can order one larger or two smaller steaks.
- Balsamic vinegar – This aids in the tenderization of the meat.
- Olive oil – Aids in the retention of moisture.
- Honey – Caramelizes and adds incredible flavor to the grill!
- Dijon mustard – Adds a tangy note to the flavor.
- Garlic powder – Increases the flavor’s depth.
- To taste, season with salt and pepper.
WHAT MAKES THIS FLAT IRON STEAK RECIPE SO GOOD?
This flat iron recipe will undoubtedly become your go-to for grilling season. This is why:
- Simple ingredients: The marinade only requires five basic ingredients that you most likely already have in your pantry.
- Easy Prep: You can marinate your flat iron steak for as little as thirty minutes or as long as several hours before grilling. You can marinate it for several hours or overnight.
- Cooks quickly: After a few minutes on the grill, you’ll have a delicious and juicy flat iron steak that the whole family will enjoy.
- Tender, Flavorful Steak: The marinade’s balsamic vinegar tenderizes and flavors the meat. Honey caramelizes on the grill, resulting in a sweet, slightly charred flavor. Finally, the Dijon mustard adds a slight zing.
HOW TO GRILL FLAT IRON STEAK WITH HONEY BALSAMIC MARINADE
Here’s a quick rundown to show you how simple it is to make.
The full quantities and details can be found on the printable recipe card, which can be found further down.
- Make the marinade: In a shallow bowl, baking dish, or plastic storage bag, combine the balsamic vinegar, honey, olive oil, salt, pepper, and garlic powder. Stir it all together, then add the steak.
- Marinate and season the steak: If your steak is in a dish, cover it with plastic wrap or seal the plastic bag tightly, pressing out all of the air.
- Place it in the refrigerator for at least 30 minutes and up to overnight to marinate. Remove the steak from the marinade, discard it, and season it with salt and pepper.
- Preheat the grill to medium-high heat before grilling the flat iron steak. Place the steak on the grill and cook for 3-5 minutes per side, or until done to your liking.
- Remove the steak from the grill and set it aside for 5-10 minutes to rest before slicing and serving. Then, against the grain, thinly slice it. You now have a perfectly grilled Honey Balsamic Marinated Flat Iron Steak. All that remains is for you to devour it!
WHAT IS THE BENEFIT OF MARINATING THE FLAT IRON STEAK?
Marinating meat with a looser texture and greater ability to absorb marinade, such as flat iron steak, has numerous advantages.
The tomato paste contains glutamates, which naturally enhance the meaty flavor, yum!
The salt-based marinade acts as a brine, making the meat juicier, and a little acid from the vinegar helps tenderize the meat in a shorter period of time.
Incorporating marinades is a great way to add flavor and texture to your dishes!
WHAT TEMPERATURE SHOULD YOU COOK FLAT IRON STEAK?
Medium-rare flat iron is the most tender and flavorful for me. Cook the flat iron steak over medium-high heat until it is done to your liking.
For your convenience, here is a list of beef degrees of doneness:
- Cool Red Center = 125 degrees, which is unusual.
- Warm Red Center = 135 degrees
- Medium Rare: Warm Red Center = 135 degrees
- Medium: Warm Pink Center = 145°F
- 150 degrees for a medium well with a slightly pink center.
- Well Done: 160 degrees with little or no pink.
Remember to remove your steak when it’s just a few degrees below your desired temperature because it will continue to cook as it rests.
WHAT IS THE DIFFERENCE BETWEEN FLATIRON STEAK, HANGER STEAK, FLANK STEAK AND SKIRT STEAK?
A flat muscle off the shoulder blade is known as a flatiron steak. This cut is well-known for its tenderness. It tastes best when marinated and grilled.
- Hanger Steak: This cut is encircled by the rib cage and “hangs” between the tenderloin and the rib. It’s tender and flavorful, but it’s pricey (one hanger steak per cow). It is frequently seasoned and pan-seared (for steak frites) or broiled.
- Flank Steak: This cut is located on the belly, near the hind legs. It is extremely lean and must be marinated before being sliced very thinly across the grain. It is frequently used in fajitas and stir-fry dishes.
- Skirt Steak: This is the cow’s diaphragm, which is long, thin, and fibrous. It’s a chewy cut of meat that needs tenderizing (whacking with a meat mallet) and marinating. This is the standard cut for fajitas.
PRO RECIPE TIPS
- Making the marinade in a zip-top plastic bag eliminates the need to clean additional dishes. Furthermore, by pressing out the air, you ensure that the marinade contacts every surface of the steak for the duration of the marinade.
- A half-hour in the fridge is sufficient, but you can certainly marinate it for longer to really infuse the flavor.
- A meat thermometer will ensure that you achieve medium-rare perfection.
- Don’t forget to rest the steak for about 5 minutes. This allows the juices to redistribute and your steak to stay moist.
- For tender, melt-in-your-mouth bites, thinly slice the flat iron steak against the grain.
- This marinade is also great for flank steak or steak bites.
Frequently Asked Questions
Flat iron works particularly well on the grill, and I prefer to grill it whole. You can grill flat iron like any other steak and marinate it if desired. Flat iron is best cooked medium-rare on the grill.
Acid: Balsamic or red wine vinegar, as well as lemon juice, are said to help tenderize tough cuts of meat, but their sharp flavor also balances the salinity of a well-seasoned steak and the rich flavor produced by the grill.
A flat iron steak is a versatile steak that can be cooked in a variety of ways. It’s fantastic in steak dishes like stir-frys and steak fajitas. It can also be grilled, broiled, or fried in a pan. When cooked to a perfect medium-rare doneness, the fine marbling will cook into the steak, resulting in a juicy, flavorful steak.
Begin by incorporating only a small amount of alcohol into your marinade, as too much can denature the proteins and affect the texture. Darker alcoholic beverages, such as stout or whiskey, go well with dark meats, such as pork or beef. Lighter spirits, such as gin and tequila, pair well with white meats or seafood.