Savory, juicy, and tender steak you will want on repeat! This marinade for flat iron steak is easy to make and works great on almost any cut of steak.
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It's getting to be one of my most cherished times of the culinary year: grilling season! Today, I introduce to you a tasty new way to grill up a juicy and tender steak: my favorite flat iron steak marinade recipe!
This simple soy sauce marinade is made with common pantry staples to produce big flavor. Though the steak is best if marinated ahead of time, the results are worth it and the steps are simple.
Serve up this steak for a special weeknight dinner, your next barbecue, or even Memorial Day or the 4th of July!
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Flat iron steak vs. flank steak:
Though flat iron steak and flank steak can grill up very similarly, they are different cuts of steak. Flat iron comes from the chuck shoulder region of the cow, whereas flank steak is cut from the abdominal muscles.
Though traditionally flank steak was a more affordable cut of meat, it has gotten more expensive in recent years. Flat iron steak can be a more affordable way to enjoy grilled steak and is super tender and flavorful for the price.
Because of this, I most often make this marinade recipe with flat iron steak but it's also delicious made with flank steak.
- Flat iron steak - this cut of steak can be found in the butcher department of most major grocery store chains and Whole Foods here in the U.S. If you can't find flat iron steak, the list of cuts of steak (below) are also delicious in this marinade!
- Reduced-sodium soy sauce
- Red wine vinegar
- Olive oil
- Red wine vinegar - adds some dimension to the marinade and tenderizes the steak.
- Minced garlic
- Dried rosemary
- Dried Italian seasoning
- Light brown sugar
- Dijon mustard - smooth Dijon mustard works best, but whole grain also works
Other cuts of steak for this marinade:
Though this is a delicious marinade for flat iron steaks, it's also delicious on:
- Flank steak
- Tri tip steak
- Sirloin steak
- Chuck eye steak
- ... and more!
How to make marinated and grilled flat iron steak:
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
- Whisk together the soy sauce, vinegar, olive oil, salt, minced garlic, rosemary, Italian seasoning, Dijon mustard, brown sugar, and black pepper together until combined.
- Add the steak to the marinade. Turn to cover. Marinate the steak refrigerated for 6-12 hours, turning once or twice if possible.
- Preheat the grill to medium-high heat (or 375-400 degrees Fahrenheit).
- Add the steak to the grill, discarding the marinade. Grill the steak for 6 - 10 minutes, turning every 2 or 3 minutes, or until the steak has reached your desired degree of doneness.
- Marinate the flat iron steak as long as possible. The longer the steak marinates, the more flavorful and tender the steak gets. You can even marinate the steak in the morning before the day gets started.
- Substituting fresh herbs. 1 ½ teaspoons minced fresh rosemary can substitute for the dried rosemary in the marinade.
- Preheat the grill. To grill the steak evenly and quickly, preheat the grill before adding the steak to it.
- Watch out for grill hot spots. If certain parts of your grill run hotter than others or cook the steak faster than others, rotate the steak evenly through those sections to prevent burning the steak and to help it cook evenly.
Freezing steak in the flat iron marinade:
Marinate the steak ahead of time or when you can grab flat iron steak on sale by freezing the steak in the marinade in a freezer-safe container for up to 3 months.
Defrost the steak in the marinade in the refrigerator for 24-36 hours, or until the steak is thawed through. Then grill the steak as directed.
- Gluten-free: to make this recipe gluten-free, substitute coconut liquid aminos or tamari sauce instead for soy sauce.
- Processed sugar-free: to make this recipe processed sugar-free, substitute maple syrup or honey for the packed brown sugar.
- Lower sodium: if you are salt sensitive or follow a low sodium diet, reduce the salt in the recipe to ¼ teaspoon or omit it entirely.
Leftovers last refrigerated in a covered container for 4-5 days. They do not freeze well.
Tools needed to make this recipe:
More marinade recipes:
- Asian Tri-Tip Steak Marinade
- Spicy Honey Chicken Marinade
- Balsamic Marinated Chicken Thighs
- Mexican Chicken Marinade
- Asian Grilled Chicken
- Curried Yogurt Marinated Chicken
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Savory, juicy, and tender steak you will immediately put on repeat! This marinade is easy to make and works great on almost any cut of steak.
- ⅓ cup reduced sodium soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 tablespoon minced garlic
- ½ teaspoon dried rosemary
- ½ teaspoon Italian seasoning
- ½ teaspoon smooth Dijon mustard
- 1 ½ tablespoons packed light brown sugar
- Black pepper
- 1 ½ - 1 ¾ pounds flat iron steak
- In a medium mixing bowl, whisk together the soy sauce, vinegar, olive oil, salt, minced garlic, rosemary, Italian seasoning, Dijon mustard, brown sugar, and black pepper together until combined and the brown sugar is dissolved.
- Add the steak to the marinade. Turn to cover. Cover the bowl with plastic wrap or a lid and marinate the steak refrigerated for 6-12 hours, turning once or twice if possible.
- Preheat the grill to medium-high heat (or 375 to 400 degrees Fahrenheit).
- Add the steak to the grill, pouring the remaining marinade over the steak or discarding the marinade. Grill the steak for 7-11 minutes, turning every 2 or 3 minutes, or until the steak has reached your desired degree of doneness (see a doneness guide jn the recipe notes below).
1. Leftovers last refrigerated in a covered container for 4-5 days. They do not freeze well.
2. To make this recipe gluten-free, substitute coconut liquid aminos or tamari sauce for the soy sauce. To make this recipe processed sugar-free, substitute raw honey or maple syrup for the brown sugar.
3. For a steak degree of doneness guide, click here.
4. This marinade is great on other cuts of steak, too, like flank steak, tri-tip, and sirloin, and more.
5. If you are salt sensitive or are on a low sodium diet, decrease the salt in this recipe to ¼ teaspoon or omit it entirely.
Amount Per Serving Calories 337Total Fat 19gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 10gCholesterol 110mgSodium 796mgCarbohydrates 4gFiber 0gSugar 3gProtein 34g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.