A juicy, flavourful flat iron steak recipe for the grill. Learn exactly what flat iron steak is and how to cook it like a pro with my best tips. Top it with this delicious creamy-spicy Peruvian green sauce, called Aji Verde.Â
What is Flat Iron Steak? And Is it good?
Flat iron steak, also known as top blade steak, is a delicious, affordable cut of beef, perfect for grilling. It’s cut from the shoulder of the cow, is affordable, tender and flavourful, plus quick-cooking. Perfect for feeding a crowd.
The Difference Between Flat Iron and Flank Steak
Flank steak, skirt steak, or hanger steak can substitute beautifully for flat iron steak in most recipes although they are cut from the abdomen rather than the shoulder. Hanger, skirt and flank steaks have less fat and a tougher chew than flat iron steak, but if you cook any of them over high heat and not beyond medium-rare they’ll be just fine as a substitute. Use a meat thermometer rather than suggested time in a recipe to get your perfect desired doneness when you swap one cut for another (that’s 125ºF for medium-rare).Â
How to Cook Flat Iron Steak
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Preheat grill or grill pan over high heat for 5-10 minutes.
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Brush flat iron steak on both sides with oil. Brushing the steak with oil vs. brushing the grill itself with oil reduces flareups and you’ll waste less oil. Sprinkle generously with salt and pepper.
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Once the grill is smoking hot, add the steak and don’t move it again until well seared on the bottom. This means you don’t attempt to flip it or even peek until it releases easily when you gently lift a corner with tongs.
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When the bottom of the steak is nicely seared with beautiful grill marks, flip it over and finish cooking on the other side until internal temperature reaches 125ºF for medium-rare. It’ll only take only 4 minutes per side, so don’t walk away.Â
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Transfer steak to a cutting board, tent it with foil and let it rest for 5 minutes to redistribute the juices before slicing. Slice the steak against the grain for tenderness.Â
How to Cut Flat Iron Steak
Flat iron steak is best when served sliced thinly against the grain. This will absolutely give you the most tender results.Â
How to Make Aji Verde
The Peruvian green sauce called Aji Verde is creamy and spicy made with chillies, cilantro, mayo and lime. It’s SO GOOD you will literally want to lick the bowl. It hits all the notes and requires nothing more than a small blender or food processor, or a few minutes of fine chopping. It’s the perfect way to amp up the flavour in an almost-effortless grilled flat iron steak recipe.Â
How to make Aji Verde:Â
- Combine ingredients
- Process until nearly smooth, with a bit of texture remaining.Â
- Make it up to 3 days in advance. Store covered in the fridge.Â
Have leftover sauce? It’s actually delicious as a salad dressing! Use leftovers to coat your favourite greens and veggies, or spread it onto bread for a major sandwich upgrade.Â
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Flat Iron Steak with Creamy Peruvian Green Sauce
Ingredients
For Sauce
- ½ cup fresh cilantro
- ½ cup fresh parsley
- 3 medium cloves garlic
- 2 small green chilies (or 1 jalapeno)
- ½ lime, juiced
- ¾ tsp coarse salt
- ¼ cup olive oil
- â…“ cup mayonnaise
For Steak
- 1 lb boneless blade steak (or skirt or flank steak)
- 1 tbsp vegetable oil
- coarse salt and pepper
Instructions
- Add all ingredients to a small food processor or blender. Pulse until mixture is fairly smooth but not pureed.
- Preheat grill or grill pan over high heat for 5-10 minutes. Brush steak on both sides with oil. Sprinkle generously with salt and pepper. Grill steak until well seared on bottom. Don't attempt to flip it until it releases easily when you gently lift a corner with tongs. When the bottom is nicely seared with beautiful grill marks, flip and finish cooking on the other side until internal temperature reaches 125ºF for medium rare. Transfer steak to a cutting board, tent with foil and let it rest for 5 minutes to redistribute the juices before slicing. Serve steak sliced with green sauce drizzled over.
Last Updated on July 11, 2019 by Jennifer Pallian BSc, RD
The sauce was excellent! Had it last night over thin cut strip loin. Flat Iron steak wasn’t available anywhere I looked (grocery and two butchers). Thank you this recipe!!!