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An overhead shot of sliced flat iron steak on a white plate.

Flat Iron Steak Marinade

Chelsea Plummer | Mae's Menu
This flat iron steak marinade is savory, balanced, and packed with flavor from soy sauce, garlic, and Dijon mustard. It creates juicy, tender steak every time and works beautifully for grilling or pan-searing.
4.82 from 16 votes
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 8 hours
Total Time 8 hours 25 minutes
Course Main Dish
Cuisine American
Servings 6 Servings
Calories 243 kcal

Ingredients
  

  • 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
  • freshly cracked black pepper to taste
  • 1 ½ to 1 ¾ pounds flat iron steak

Instructions
 

  • In a medium mixing bowl, whisk together the soy sauce, red wine vinegar, olive oil, salt, minced garlic, rosemary, Italian seasoning, Dijon mustard, brown sugar, and black pepper until fully combined and the brown sugar has dissolved.
  • Place the steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak and turn to coat evenly. Cover and refrigerate for 6 to 12 hours, turning the steak once or twice if possible.
  • Remove the steak from the refrigerator 20–30 minutes before cooking to allow it to come closer to room temperature.
  • Preheat the grill to medium-high heat (375°F to 400°F). Clean and lightly oil the grill grates if needed.
  • Remove the steak from the marinade and discard the marinade. Place the steak on the grill and cook for 7–11 minutes, turning every 2–3 minutes, or until the steak reaches your desired degree of doneness.

Notes

  • Marinating time matters. For the most flavorful and tender steak, marinate for at least 6 hours and up to 12 hours. Even a shorter marinate will add flavor, but longer time delivers the best results.
  • Let the steak rest. After grilling or pan-searing, let the steak rest for 5–10 minutes before slicing to keep it juicy.
  • Substitutions. To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce. Honey or maple syrup can be used in place of brown sugar for a slightly different sweetness.
  • Other cuts of steak. This marinade also works well with flank steak, skirt steak, hanger steak, and sirloin—just adjust cooking time based on thickness.
  • Storage & freezing. Leftover cooked steak can be stored in the refrigerator for 4–5 days. For best results, freeze the raw steak in the marinade for up to 3 months, then thaw it in the refrigerator before cooking, as cooked steak does not freeze well.

Nutrition

Serving: 1gCalories: 243kcalCarbohydrates: 4gProtein: 23gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 75mgSodium: 794mgPotassium: 414mgFiber: 0.2gSugar: 3gVitamin A: 4IUVitamin C: 0.5mgCalcium: 19mgIron: 3mg
Keyword flat iron steak marinade, flat iron steak recipe marinade, marinade for flat iron steak
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