Name: Charred Flat Iron Steak with Herb Garlic Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1.5 to 2 lb flat iron steak, trimmed; 2 tbsp olive oil; 3 garlic cloves, minced; 1 tbsp Dijon mustard; 2 tbsp low-sodium soy sauce or tamari; 1 tbsp Worcestershire-style sauce (anchovy-free if preferred); 1 tsp smoked paprika; 1/2 tsp freshly ground black pepper; 1 tsp coarse salt, plus more to finish; 2 tbsp unsalted butter; 1 tbsp chopped fresh rosemary; 1 tbsp chopped fresh parsley; 1 tsp lemon zest; 1 tbsp lemon juice; Optional: lemon wedges, for serving

Instructions

1
Step 1: Pat the flat iron steak dry with paper towels. Trim excess silver skin if present and let the meat sit at room temperature for 15 minutes while you prepare the marinade.
2
Step 2: In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, soy sauce (or tamari), Worcestershire-style sauce, smoked paprika, black pepper, and 1 teaspoon salt.
3
Step 3: Place the steak in a wide dish or resealable bag and pour the marinade over it, turning to coat. Marinate at room temperature for 15–30 minutes or refrigerate up to 2 hours for deeper flavor. If chilled, bring back to room temperature for 20 minutes before cooking.
4
Step 4: Preheat a cast-iron skillet or heavy grill pan over high heat until very hot (you should see faint wisps of smoke). Lightly oil the pan or brush the steak with a little extra oil.
5
Step 5: Sear the steak undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3–4 minutes for medium-rare (internal temp about 130–135°F / 54–57°C). Adjust time 1–2 minutes per side for desired doneness.
6
Step 6: While the steak rests, prepare the herb garlic butter: in a small bowl, mash together the unsalted butter, chopped rosemary, parsley, lemon zest, and lemon juice until well combined.
7
Step 7: Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.
8
Step 8: Slice the steak thinly against the grain, arrange on a platter, and spoon slices of the herb garlic butter over the warm steak. Sprinkle a little finishing salt and serve with lemon wedges if using.

💡 tips

For the most tender slices, always slice flat iron steak against the grain. Use a hot cast-iron pan to get a deep crust quickly without overcooking the center. Letting the steak rest is essential—don’t skip it. For added smoky flavor, finish on a hot grill for 1–2 minutes per side after searing.

🔄 substitutions

Swap flat iron steak with flank or skirt steak if unavailable (adjust slicing to be very thin). Use ghee or olive oil in place of butter for dairy-free. Replace soy sauce with coconut aminos for a milder, lower-sodium option. Omit Worcestershire-style sauce if you prefer a simpler marinade.

📦 storage

Refrigerate leftover sliced steak in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of beef broth or water over medium-low heat covered, or use in salads, sandwiches, or stir-fries. Freeze up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.