This grilled lime-marinated flat iron steak is out of this world delicious! Flat irons are our favorites – they always turn out so tender and tasty.
We love to make these to have as is, serve in tortilla wraps taco-style, or to cut up and add to a salad. There are so many ways to enjoy them. It’s a quick and easy dinner idea!
Delicious Grilled Lime-Marinated Flat Iron Steak
Flat iron steak is the second-most tender steak cut available. It is known for its rich flavor. Similar cuts to the flat iron steak are the butler steak in the UK or the oyster blade steak found in New Zealand and Australia. In Canada and parts of the US it is sometimes called a hanger steak.
As with most steaks, it is not advised to cook this to a well done level as it will get tough.
Serving suggestion: This pairs beautifully with this scrumptious spicy peanut chopped salad – you can even meal prep it ahead of time! Cuban-style black beans and rice are another great option.
Prep. Time: 30 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients:
1/3 C. lime juice (about 4 limes)
2 T. soy sauce
2 green onions thinly sliced (about 1/3 cup)
1/2 t. red pepper flakes
2 T. minced fresh ginger
1-1/2 lb. flat iron steak
vegetable oil for grates or grill pan
salt and ground pepper, to taste
Directions:
Combine the lime juice, soy sauce, green onions, ginger and red pepper flakes in a resealable plastic bag.
Lightly score steak in a cross-hatch manner on both sides.
Add the steak to the bag and press out all the air and seal. Place the bag in a dish to protect against leakage. Marinate for at least 30 minutes or overnight in the refrigerator.
Pro Tip: You can put the meat into the marinade and then pop it in the freezer for a future meal. It will marinate beautifully while in the freezer.
Heat an outdoor grill, contact grill, or indoor grill pan to medium high. Lightly oil pan or grill grates.
Remove the steak from the marinade and let the excess marinade drip off. Pat dry with a paper towel. Season to taste with salt and pepper. Place the steak on the grill; cover and cook, turning once until the meat has reached the desired doneness, 6-8 minutes (depending on thickness of steak) for medium rare. See more cooking times and temperatures below.
Let the steak rest for 10 minutes before slicing thin across the grain.
Cooking Times and Temperatures:
For rare, temperature should be 120°F to 125°F, around three minutes per side; medium rare is 135°F, three to four minutes per side; medium, 140°F, four to five minutes per side; medium well, 150°F, five to six minutes per side; and well-done, 160°F to 175°F, six to seven minutes per side.
Lime-Marinated Flat Iron Steak
Ingredients
- 1/3 cup lime juice about 4 limes
- 2 tbsp soy sauce
- 2 green onions thinly sliced about 1/3 cup
- 2 tbsp minced ginger
- 1/2 tsp red pepper flakes
- 1-1/2 lb. flat iron steak
- vegetable oil for grates or grill pan
- coarse salt and ground pepper to taste
Instructions
- Combine the lime juice, soy sauce, green onions, ginger and red pepper flakes in a resealable plastic bag.
- Lightly score steak in a cross-hatch manner on both sides.
- Add the steak to a Ziplock bag and press out all the air and seal. Place the bag in a dish to protect against leakage. Marinate for at least 30 minutes or overnight in the refrigerator.
- Heat an outdoor grill, contact grill, or indoor grill pan to medium high. Lightly oil pan or grill grates.
- Remove the steak from the marinade and let the excess marinade drip off. Pat dry with a paper towel. Season to taste with salt and pepper. Place the steak on the grill; cover and cook, turning once until the meat has reached the desired doneness, 6-8 minutes (depending on thickness of steak) for medium rare. Let the steak rest for 10 minutes before slicing thin across the grain.