Western Style Flat Iron Steaks

Flat iron steaks are a tender cut of meat from the top blade or shoulder of the chuck portion, usually in a triangle shape resembling an iron, hence the name. I use a variety of common spices to create my zesty rub/marinade.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 634 Calories

Ingredients

• 1 tablespoon molasses
• ¼ teaspoon ground black pepper
• 3 tablespoons minced garlic
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 5 tablespoons olive oil
• 1 tablespoon lime juice
• ½ teaspoon dried cilantro
• 1 tablespoon onion powder
• ¼ cup finely chopped onion
• 1 tablespoon smoked paprika
• 2 (1 pound) flat iron steaks, at room temperature
• 1 teaspoon dry beef bouillon powder
• 1 pinch dried rubbed sage

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Rub steaks all over with beef bouillon powder.

Step 3

Whisk olive oil, onion, garlic, chili powder, balsamic vinegar, lime juice, molasses, paprika, onion powder, cumin, cilantro, black pepper, and sage together in a shallow baking dish until marinade is thick and well-combined. Place steaks in marinade and turn to coat completely. Cover the dish with plastic wrap and let stand at room temperature to marinate meat, about 15 minutes.

Step 4

Cook the steaks on the preheated grill, basting frequently with marinade, until steaks start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 3 minutes before slicing.