Garlic Herb Flat Iron Steak Recipe

Juicy flat iron steaks are marinated in a savory herb marinade before hitting the grill in this easy recipe.

Even if you don’t have a grill, you can get that same charred, rich flavor using a single cast iron pan. Just a few minutes per side ensures that the outsides get nice and crisp while the inside stays nice and tender. Top the sliced steak with a vibrant raw veggie salad for a restaurant-worthy meal at home!

Photo Credit: Garlic Herb Flat Iron Steaks by Jenna Ashley | PaleoHacks

Before hitting the grill, the steaks sit in a marinade free of soy and gluten. Coconut aminos add a umami taste similar to soy sauce, while chives and garlic lend a savory aroma that only intensifies when it hits the hot grill. Apple cider vinegar adds healthy, zippy acidity and to complement it, honey lends a touch of sweetness. The marinade only needs two hours to tenderize and flavor the steaks, but you can leave them to marinate for up to six hours if you want.

This recipe uses tender flat iron steaks for its rich, fatty marbling. Best of all, it’s a super-affordable cut similar to skirt or flank steak. It is the perfect steak for feeding crowds!

Get started by using a meat mallet to pound the steaks to 1-inch thickness. This will tenderize the steaks and help them cook quicker for the perfect medium-rare sear. Cover the steaks with the marinade and let it sit covered in the fridge for a few hours. Meanwhile, stir together the ingredients for the tomato salad.

When the steaks are ready, preheat the grill (or a cast iron grill pan) over medium-high heat and grease with avocado oil. If you’re using a grill pan, allow it to heat for 4-5 minutes. Drain the marinade and set the steaks right on the hot grill. Cook for 4 minutes on each side for medium-rare doneness.

Let the steaks rest at room temperature for five minutes before slicing, then top with chopped tomato salad and serve!

Photo Credit: Garlic Herb Flat Iron Steaks by Jenna Ashley | PaleoHacks

Prep time- 10 minutes

Cook time – 15 minutes

Wait time – 2 hours

Total time – 2 hours, 25 minutes

Serves – 4

Tools

• Mallet
• Small mixing bowl
• Shallow dish
• Cast iron grill pan
• Tongs

Ingredients

For the Steaks:

• 4 grass-fed flat iron steaks (2 lbs total)
• Avocado oil, for grilling
• Sea salt, to taste

For the Marinade:

• 1/2 cup coconut aminos
• 1/4 cup olive oil
• 2 T apple cider vinegar
• 2 T raw honey
• 1 T minced chives
• 3 cloves garlic, minced
• 1/4 t black pepper
• 1 T avocado oil
• 1/4 t sea salt

For the Tomato Salad:

• 2 cups sliced grape tomatoes
• 1/2 cup chopped red onion
• 1/4 cup chopped curly parsley
• 1 T olive oil
• 1/8 t sea salt
• 1/8 t black pepper

Directions

1. Use a meat mallet to pound the steaks to 1-inch thickness. Set the steaks in a shallow dish.
2. In a small mixing bowl, whisk together the ingredients for marinade in a small mixing bowl and pour over the steaks. Cover and marinate for 2 hours.
3. While steaks marinate, mix together the ingredients for the tomato salad and set aside.
4. Preheat the grill or a cast iron grill pan over medium-high heat and grease with avocado oil. Drain the marinade from the steak and discard. Place two of the steaks onto the hot grill pan and grill about 4 minutes per side for medium-rare. Repeat with the remaining steaks.
5. Allow the steaks to rest at room temperature for 5 minutes before slicing.
6. Arrange the steaks on a serving platter and top with the tomato salad and a sprinkling of sea salt.