It’s a great steak to combine with marinades and sauces.
It’s a cut from the shoulder of the cow - it’s usually very tender and flavorful. Keep it wrapped while it’s in the refrigerator, but pull it out and unwrap it about 30 minutes to an hour before you grill it.Īllow it to come to room temperature on the counter and sprinkle it with some kosher salt.įlat iron steak is also called top blade steak, top blade filet, and shoulder top blade steak. A pound of flat iron steak can be cooked in 8 to 10 minutes.įlat iron steak should be cooked three to five days after you purchase it. Ideal Temperature and Cook Time for Flat Iron Steakįlat iron steak is very versatile, but it tastes best cooked to medium-rare or 135 F (on an instant-read thermometer).įlat iron steak is great for grilling as it can be cooked quickly and is usually a consistent thickness. You can pair this dish with a veggie side or salad like this shaved zucchini salad, this shredded Brussels sprouts and kale salad, or this tomato and artichoke salad. It makes for a great weekend meal, but it’s also elegant enough to serve at a dinner party. It’s ready in just 25 minutes and it’s very easy to prepare. The pairing of the flank steak and the aioli is a delightful mix of flavors. This aioli is rich and creamy deliciousness - and it's easy to make! Please see the note below on consuming raw eggs, before you make this recipe. This recipe can serve two if you're only having the steak and sauce, but it will serve four if you serve it with a few sides or a nice, large salad. This flat iron steak with basil aioli is a delicious weeknight meal, ready in about 25 minutes.
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