Grilled Flat Iron Steak with Green Herb Marinade: The Ultimate Flavor & Value Recipe
Discover the magic of transforming a humble, budget-friendly cut of beef into an extraordinarily delicious masterpiece with our recipe for Grilled Flat Iron Steak with Green Herbs Marinade. Often referred to as a butler steak, this flavorful piece of meat, when perfectly grilled and infused with a vibrant herb and garlic marinade, achieves a deep brown crust, a wonderfully juicy rosé interior, and an abundance of rich taste that will impress even the most discerning palates. It’s a testament to how simple ingredients and smart techniques can elevate everyday cooking to gourmet levels.
Unveiling the Flat Iron Steak: A Truly Great Cut of Beef
Did you know that flat iron steaks, also commonly known as butler steaks or top blade steaks, are lean beef cuts skillfully taken from the robust, thick parts of the beef shoulder? This particular section of the animal, while often overlooked, yields surprisingly tender and exceptionally flavorful meat. The flat iron steak is celebrated for its rich, beefy flavor, which remarkably rivals more expensive cuts like sirloin, while remaining significantly more affordable. Its unique muscle structure makes it ideal for quick cooking methods, such as grilling or pan-searing, ensuring a delicious meal without a lengthy preparation time. You can enjoy this versatile steak cooked to a perfect medium, or for an even juicier experience, serve it beautifully rosé.
By briefly grilling these steaks and infusing them with a delicious garlic green herb marinade, you can transform an ordinary cut into something truly extraordinary, bursting with unforgettable flavor!
The beauty of the flat iron lies in its balance. It offers a fantastic steak experience without breaking the bank, making it a popular choice for home cooks and chefs alike looking for both quality and value. Its marbling, though not as extensive as some premium cuts, contributes significantly to its tenderness and succulent texture when cooked correctly.
Flat Iron (Butler Steak) vs. Beef Tenderloin: A Flavor & Value Showdown
When comparing flat iron, sirloin, or butler steaks, we’re talking about thinly sliced beef shoulder pieces. These cuts primarily originate from the buttock, loin, or muscle groups of the animal. They stand in contrast to beef tenderloin, which comes from a less-worked muscle, leading to a significant difference in texture and flavor profile.
The most notable distinction between flat iron steaks and beef tenderloin is tenderness. While beef tenderloin is renowned for being incredibly tender and buttery – often considered the most tender cut – flat iron steaks are generally less so. However, this slight difference in tenderness is precisely what contributes to their superior flavor. The flat iron steak’s muscle fibers and marbling deliver a more robust, beefy taste that many find more satisfying than the subtle flavor of tenderloin. Furthermore, the price point of a flat iron steak is considerably lower, making it an excellent choice for those seeking maximum flavor without the premium cost associated with tenderloin.
Despite their differences, these two cuts share some culinary similarities. Both flat iron steak and beef tenderloin are exceptionally well-suited for high-heat cooking methods such as grilling, raclette, or pan-searing. And, critically, both can be enjoyed cooked to a perfect rosé or medium-rare, allowing their natural juices and flavors to shine through.
When it comes to preparation, flat iron steak requires a slightly longer cooking time, typically ranging from 6 to 10 minutes per side depending on thickness and desired doneness. In contrast, beef tenderloin, being much more tender, often cooks faster, usually requiring only 3 to 4 minutes per side to reach a beautiful medium-rare. Understanding these nuances helps you choose the right cut for your meal and cook it to perfection.
Essential Ingredients for Your Green Herb Marinade & Flat Iron Steak
Crafting a truly memorable grilled flat iron steak begins with selecting quality ingredients for both the meat and its accompanying green herb marinade. Here’s a detailed look at what you’ll need:
- Butler Steaks / Flat Iron Steaks: This is the star of our dish. Opt for fresh, high-quality flat iron steaks, which are known for their tenderness and rich flavor from the beef shoulder. For optimal and even cooking, it’s crucial to remove the meat from the refrigerator about 15-20 minutes before you plan to grill. Allowing it to come closer to room temperature prevents the exterior from overcooking while the interior struggles to catch up.
- Fresh Green Herbs (Basil, Thyme, Parsley): The foundation of our aromatic marinade. This classic trio provides a fresh, earthy, and slightly peppery flavor profile that complements beef beautifully.
- Basil: Offers a sweet, peppery, and slightly minty aroma.
- Thyme: Adds an earthy, savory, and subtly floral note.
- Parsley: Brings a fresh, clean, and slightly peppery flavor, brightening the overall taste.
While this combination is fantastic, feel free to experiment! Other wonderful fresh herbs like rosemary (piney and robust), sage (earthy and slightly peppery), oregano (pungent and peppery, great for a Mediterranean twist), or even chives and dill can add exciting new dimensions to your marinade.
- Garlic: An indispensable ingredient in most marinades, garlic provides a pungent, savory depth that enhances the beef’s natural flavor. Use fresh garlic, peeled and finely minced or squeezed, for the best aroma and taste. It also adds a wonderful caramelized note when grilled.
- Ground Black Pepper: Freshly ground black pepper adds a sharp, aromatic kick. While pre-ground pepper works, freshly ground offers a more potent and complex flavor that truly makes a difference in marinades.
- Olive Oil: Crucial for carrying the flavors of the herbs and garlic deep into the meat, and for promoting a beautiful sear on the grill. Always use high-quality extra virgin olive oil. Its fruity, slightly peppery notes not only add extra flavor to the steaks but also have a higher smoke point suitable for grilling, helping to create that desirable deep brown crust.
- Sea Salt: Essential for seasoning and enhancing all the other flavors. Apply it just before grilling to draw out moisture and further aid in crust formation, or as a finishing touch. Fine sea salt or flaky sea salt are excellent choices.
By thoughtfully selecting and preparing these ingredients, you’re well on your way to a truly remarkable grilled flat iron steak experience.
Mastering the Grill: Preparing Your Flat Iron Steaks to Perfection
Achieving a perfectly grilled flat iron steak is simpler than you might think, involving just a few key steps that maximize flavor and tenderness. For precise measurements of ingredients and a print-friendly version of this recipe, please refer to the detailed recipe card at the bottom of this page. This easy-to-follow guide ensures a delicious outcome every time!
Our recipe streamlines the process into just a few critical actions: preparing the aromatic marinade, generously coating and flavoring the meat, grilling it briefly to achieve that perfect sear and desired doneness, and finally, serving it with some of the fresh, reserved marinade for an extra burst of flavor. Follow these straightforward steps for a delicious meal:
- Prepare the Green Herb Garlic Marinade: Begin by finely chopping your fresh basil, thyme, and parsley. In a bowl, combine these herbs with minced garlic, a generous amount of ground black pepper, and extra virgin olive oil. Mix all ingredients thoroughly to create a vibrant, aromatic marinade. Divide this mixture into two separate bowls. One bowl will be used for marinating the raw steaks, and the other will be reserved as a fresh, flavorful sauce for serving, ensuring no cross-contamination.
- Marinate the Steaks: Pat your flat iron steaks dry with paper towels – this helps achieve a better sear. Place the steaks in one of the bowls with the marinade, ensuring they are thoroughly coated on all sides. For the best flavor infusion, allow the steaks to marinate at room temperature for at least 30 minutes. If you plan to marinate longer, up to 2-4 hours, cover them and place them in the refrigerator. Remember to take them out 15-20 minutes before grilling to bring them closer to room temperature.
- Preheat and Grill First Side: Heat your grill (or a heavy-bottomed grill pan) to a high temperature. A hot grill is essential for developing that coveted deep brown crust. Once hot, carefully place the marinated steaks on the grill. Cook for approximately 6 minutes on one side. During this time, resist the urge to move or flip the steaks, allowing them to form a beautiful, caramelized crust.
- Flip, Grill, Rest, and Serve: After 6 minutes, turn the steaks to the other side and grill for another 6 minutes. This total grilling time of 12 minutes typically results in a perfect medium-rare to medium doneness for most flat iron steaks. Once cooked, remove the meat from the grill and immediately wrap it loosely in aluminum foil. Let the steaks rest for 5-10 minutes. This crucial resting period allows the juices to redistribute throughout the meat, making it incredibly tender and juicy. Finally, unwrap the steaks, brush them generously with the reserved green herb marinade, sprinkle with a pinch of sea salt, and serve immediately. Enjoy the rich flavors and tender texture!
Expert Tips for Grilling Flat Iron Steaks
Elevate your grilling game with these valuable tips and variations:
- Meat Substitutions: While this recipe shines with Butler (Flat Iron) steaks, you can certainly adapt it for other cuts. If opting for more tender cuts like beef tenderloin, significantly reduce the grilling time to about 2 minutes per side for medium-rare, as tenderloin cooks much faster due to its lower fat content and fine texture. For other flavorful but slightly tougher cuts like skirt steak or flank steak, you might need slightly less time than flat iron (around 3-5 minutes per side) and ensure they are sliced against the grain for maximum tenderness.
- Herb Harmony for Your Marinade: This recipe features a delightful mix of basil, thyme, and parsley. However, the world of herbs is vast! Feel free to customize your marinade to your preference:
- Rosemary: Adds a pungent, piney, and slightly citrusy aroma, perfect for a more rustic flavor.
- Sage: Offers an earthy, slightly peppery, and musky flavor that pairs wonderfully with rich meats.
- Oregano: Delivers a bold, peppery, and slightly bitter note, ideal for a Mediterranean-inspired twist.
- Cilantro & Lime: For a fresh, zesty, and vibrant Latin American profile.
Don’t be afraid to mix and match to find your favorite combination!
- From the Frying Pan for a Delicious Gravy: No grill? No problem! You can achieve equally delicious results in a frying pan, and even create a rich gravy.
- Use a cast-iron skillet or heavy-bottomed frying pan over medium-high heat.
- Add about 2 tablespoons of a butter/oil mixture (butter for flavor, oil for higher smoke point).
- Once the butter melts and foams, sear the marinated flat iron steaks quickly on both sides to achieve a deep brown crust.
- Reduce heat to medium and continue to cook for about 8-10 minutes, flipping once, until desired doneness is reached.
- Remove the meat and wrap it in aluminum foil to rest.
- To make the gravy: Return the pan to the heat. Add ¼ cup (50 ml) of water to the cooking liquid and scrape off all the delicious browned bits (fond) from the bottom of the pan with a wooden spatula – these are packed with flavor!
- Sprinkle in 2 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to create a roux, ensuring no lumps.
- Gradually pour in 1 cup (250 ml) of beef or vegetable stock, stirring constantly until the gravy thickens and comes to a boil.
- Taste and season with salt and pepper as needed. Drizzle this savory gravy over your rested steaks for an extra layer of indulgence.
- Expert Grill Tip for Even Cooking: Always remember to remove your steaks from the refrigerator about 15-20 minutes before grilling. This simple step allows the meat to come closer to room temperature, ensuring it cooks more evenly from edge to center and reduces the risk of a cold, undercooked interior with an overcooked exterior. Additionally, ensure your grill grates are clean and lightly oiled to prevent sticking and achieve perfect grill marks.
- Achieving Perfect Doneness: Use an instant-read thermometer for accuracy.
- Rare: 125-130°F (52-54°C)
- Medium-Rare (Rosé): 130-135°F (54-57°C) – Recommended for flat iron steak for juiciness.
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-150°F (60-65°C)
- Well-Done: 150-160°F (65-71°C) – Not recommended for flat iron as it can become tough.
Remember, the internal temperature will rise a few degrees during the resting period.
Frequently Asked Questions About Flat Iron Steak
A flat iron steak, also known as a butler steak or top blade steak, is a lean, flavorful cut of beef sourced from the shoulder of the animal. It’s known for its rich beefy taste, which is comparable to more premium cuts like sirloin, but it is typically more affordable. While it might be slightly less tender than beef tenderloin, its robust flavor makes it an excellent choice for grilling and pan-searing. It’s a versatile cut that can be enjoyed both rosé or fully cooked.
Absolutely! In fact, cooking flat iron steak to a rosé (medium-rare) doneness is highly recommended by many chefs and home cooks. This level of doneness helps maintain its incredible juiciness and maximizes its rich flavor. You can certainly cook it to a more “fully done” stage if preferred, but be mindful not to overcook it, as it can become a bit tougher.
The cooking time for a flat iron steak can vary based on thickness and your desired doneness:
- On the grill: For a medium-rare to medium doneness, aim for about 10-12 minutes total (approximately 5-6 minutes per side) over high heat. Always use an instant-read thermometer for precision.
- In the frying pan: Quickly sear the meat on all sides over medium-high heat for 2-3 minutes per side to develop a crust, then reduce heat and continue to cook for another 5-7 minutes, flipping occasionally, for a total of about 10-12 minutes.
Remember to always let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute, ensuring a tender and juicy result.
Grilled flat iron steak pairs beautifully with a variety of sides. Consider classic options like creamy mashed potatoes, crispy roasted potatoes, or a light quinoa salad. For vegetables, asparagus, green beans, or a vibrant mixed green salad with a vinaigrette dressing are excellent choices. Grilled corn on the cob or sautéed mushrooms also make fantastic accompaniments that complement the steak’s rich flavor.
Yes, you absolutely can! The green herb marinade can be prepared up to 1 day in advance. Store it in an airtight container in the refrigerator. The olive oil helps keep the fresh herbs vibrant and green. Just be sure to bring it to room temperature for about 15 minutes before marinating your steaks.
We hope you enjoy mastering this delightful recipe for Grilled Flat Iron Steak with Green Herb Marinade. It’s a truly rewarding experience to turn a simple cut of meat into a flavorful, juicy, and memorable meal. This recipe offers a fantastic balance of value and gourmet taste, making it perfect for any occasion.
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📖 Recipe
VIDEO
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 10 twigs fresh basil, only the leaves
- 10 twigs fresh thyme, only the leaves
- 10 twigs Fresh Parsley, only the leaves
- 1 clove garlic, peeled and squeezed
- ¼ cup olive oil, extra veirge
- ⅛ teaspoon ground black pepper
- 1¼ pound flat iron steaks, or butler steaks, 4 steaks
- ¼ teaspoon sea salt
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Finely chop the basil, thyme, and parsley and place them in a bowl.10 twigs fresh basil, 10 twigs fresh thyme, 10 twigs Fresh Parsley
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Season with garlic and pepper and add the olive oil.1 clove garlic, ⅛ teaspoon ground black pepper, ¼ cup olive oil
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Mix well and divide between two bowls.
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Pat the steaks dry and spread the marinade from the first bowl on the steaks. Cover and let marinate in the refrigerator for at least 30 minutes.1¼ pound flat iron steaks
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Remove the meat from the refrigerator 15 minutes before grilling.
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Heat the grill (pan) until it is very hot.
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Place the steaks on the grill and cook for 6 minutes. Turn and bake for another 6 minutes.
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Remove the meat from the grill and wrap it in aluminum foil. Let it rest for 5 minutes.
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Sprinkle with some sea salt and serve with the second bowl of green herbs.¼ teaspoon sea salt
Notes
You can also replace these with beef tenderloin. The grilling time will then be 2 minutes on both sides.
2. Basil, thyme, and parsley
Of course, you can also substitute it with other herbs. Vary with rosemary, sage, or oregano.
3. TIP
Remove the meat from the refrigerator 15 minutes before grilling. This way it is grilled more evenly.
4. Storage
- You can make the marinade up to a day in advance and keep it covered in the refrigerator. The olive oil keeps the herbs nice and green.
- Refrigerator: Make sure that the meat cools quickly back to room temperature. You can keep it in the fridge for up to 2 days.
- Freezer: Make sure that the meat cools quickly back to room temperature. Once prepared, and stored in a freezer bag or box, the steaks can be stored in the freezer for up to 2 months. Let them thaw in the refrigerator.
- Reheating after storage in the fridge or freezer: Allow the meat to come to room temperature (out of the fridge for 15 minutes) before reheating. Then bake it in the oven at 175 °F (80 °C) for 12 minutes.
Nutrition
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