• Robyn Bottens

Flat Iron Steak - an unfamiliar cut that's delicious

Many people's go-to steaks are ribeyes, new yorks and sirloin. But have you heard of the Flat Iron?

You probably have, but never ventured out of your comfort zone to try it. I have a simple recipe that won't fail you.


Flat Iron

1/2 coconut aminos

2 Tbsp olive oil

2 Tbsp lemon juice

2 Tbsp honey

1 Tbsp minced onion

1 tsp minced garlic

1 tsp ground ginger

1/2 tsp black pepper

1. Mix all ingredients in a bowl and place flat iron into the mixture. Allow to marinade for 8+ hours in the refrigerator.

2. Remove the bowl from the refrigerator and place the meat onto a clean surface. Pat dry with a paper towel.

3. Let sit at room temperature for 20-30 minutes.

4. Preheat a cast iron skillet or your grill to medium-high heat.

5. If you're using a cast iron, add avocado oil or other high temp oil.

6. Wait 4-5 minutes until the cast iron is well heated.

7. Place the flat iron into the pan. It should sizzle pretty good.

8. Cook on each side for 5-6 minutes.

9. Use a meat thermometer to test the internal temperature. It should be about 135 degrees. 10. Pull the meat off the skillet and let rest for 5-7 minutes on a cutting board.

11. Using a sharp knife, cut against the grain (position the flat iron long ways - horizontal to you)

12. Serve with sautéd veggies, cauliflower rice or potatoes!

Tip - you can warm the remaining marinade in a sauce pan - make sure it comes to a simmer, but doesn't boil for too long or the salt in the coconut aminos will become too over powering. Pour it over the steak and veggies.