Marinated Flat Iron with Garlic and Cilantro

Marinated Flat Iron with Garlic and Cilantro

2 hours


10 minutes

7 servings

We love flat iron steak!  It is flavorful and tender and allows our customers a cost savings compared to other beef choices like beef tenderloin or ribeye.  It also makes a beautiful presentation on carving board or platter and does not require to be sandwiched between two pieces of bread to make the boring wedding sandwich. 


  • Marinade
    • 1 tablespoon of crushed red pepper flakes
    • 2 tablespoons of boiling water
    • 1 cup of freshly squeezed orange juice
    • 1/2 cup of freshly squeezed lime juice
    • 2 tablespoons of honey
    • 1 tablespoon of soy sauce
    • 1/2 cup of coarsely chopped sweet white onion
    • 10 garlic cloves, peeled, halved, germ removed and grated.
    • 1 tablespoon of kosher salt
    • 1 teaspoon of ground cumin
    • 1 teaspoon of dried oregano, preferably Mexican
    • 2 pounds of flat iron steak
  • Seasoning Blend
    • 2 tablespoons of mild ancho Chile powder
    • 1 tablespoon of garlic salt
    • 1 tablespoon of lemon pepper
    • 1 tablespoon of coarsely ground fresh black pepper
  • Resting Butter
    • 8 tablespoons of unsalted butter
    • 1/4 cup of finely chopped flat-leaf cilantro or parsley
    • 1 tablespoon of freshly squeezed lemon juice
    • 1 tablespoon of Worcestershire
    • 4 garlic cloves, peeled, halved, germ removed, and grated
    • 1 teaspoon of crusted red pepper flakes
    • About 1/4 cup of canola and vegetable oil
    • 1/2 cup of cilantro leaves


  1. Place the red pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1-2 minutes, allowing the flakes to rehydrate.
  2. Combine all of the remaining marinade ingredients in a blender. Stir in the pepper flakes and water.
  3. Place the flat iron steaks into a extra large zip-lock bag and pour the marinade into the bags. Remove any excess air and seal the bags. Roll the bags evenly in order to coat the meat evenly. Refrigerate for at least 1 hour and up to 3 hours.
  4. Preheat all grates of a well-oiled charcoal or gas grill to high.
  5. Combine all of the seasoning blend ingredients.
  6. In a small sauce pan, combine all of the resting butter ingredients, stirring to combine as the butter melts. Pour into a baking dish or disposable aluminum pan.
  7. Remove the steaks from the bag and lightly pat dry with paper towels.
  8. Season the steaks with the seasoning blend.
  9. Using your hands or a pastry brush, evenly and lightly brush the canola or vegetable oil.
  10. Place the steaks on the grill, keep the lid open, and do not remove the steaks until the they are well marked and lightly charred, about two minutes. Flip the steaks, keeping the lid open, and repeat on the second side, grilling for two minutes.
  11. Place the steaks into the pan of resting butter, dredging to thoroughly coat both sides in butter.
  12. Clean and re-oil the grill grates.
  13. Allow any excess butter to run off into the pan and place the steaks back on the grill and close the lid. Cook to the desired doneness. Cook for about 2 minutes for rare and about 3 minutes for medium..
  14. Remove from the grill and place in the butter, turning to coat and let rest for at least 5 minutes or up to 15 minutes.
  15. Drizzle some of the butter on the serving dish and top with the flat iron. Cut against the grain into 1/4-inch slices. Sprinkle the cilantro leaves on top.

Article Provided By: Justin Wilkes