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Perfectly grilled marinated flat iron steak sliced against the grain showing tender pink interior with caramelized exterior crust
Elena Darroze

Marinated Flat Iron Steak Recipe

This marinated flat iron steak recipe transforms an affordable cut into restaurant-quality perfection with a sweet-smoky marinade. The combination of soy sauce, brown sugar, and garlic creates incredible flavor while keeping the meat incredibly tender and juicy.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 260
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds flat iron steak
  • 3 tablespoons olive oil
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • ¼ cup brown sugar
  • 3 large garlic cloves minced
  • ½ teaspoon red pepper flakes
  • 2 teaspoons steak seasoning
  • 1 teaspoon smoked paprika

Method
 

  1. Pat steak dry with paper towels and trim visible fat. Use meat mallet to gently tenderize if desired.
  2. Whisk together olive oil, soy sauce, red wine vinegar, Worcestershire sauce, brown sugar, minced garlic, red pepper flakes, steak seasoning, and smoked paprika until well combined.
  3. Place steak in gallon-sized zip-lock bag and pour marinade over it. Seal and refrigerate for 4-24 hours, flipping occasionally.
  4. Remove steak from refrigerator 30-60 minutes before cooking to bring to room temperature.
  5. Preheat grill to high heat and oil the grates.
  6. Remove steak from marinade, letting excess drip off, and place on hot grill.
  7. Cook for 5 minutes per side for medium-rare (130-135°F internal temperature).
  8. Transfer to cutting board and tent with foil. Let rest for 10 minutes.
  9. Slice thinly against the grain and serve immediately.

Nutrition

Serving: 4oz cooked steakCalories: 260kcalCarbohydrates: 7.7gProtein: 33gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 90mgSodium: 448mgFiber: 0.2gSugar: 6.5g

Notes

  • Don't marinate longer than 24 hours or the meat may become mushy
  • Always slice against the grain for maximum tenderness
  • Can be cooked in cast iron skillet: sear 2 minutes per side, then bake at 400°F for 8-10 minutes
  • Use instant-read thermometer for best results: 125°F rare, 130-135°F medium-rare, 140-145°F medium
  • Leftover steak keeps refrigerated for up to 5 days
  • Can freeze marinated raw steak for up to 3 months

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