Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
1 pound to 2 pounds flat iron steaks
To taste, freshly ground black pepper
To taste, freshly squeezed lemon or lime juice
Salt both sides of your flat iron steaks and place them in the fridge, uncovered, for at least 1 hour and up to overnight. To catch any juices, I place them on a rack over a tray. This helps to season your meat and develop a better crust on the grill.
Warm up your grill and clean and oil your grates as directed above. Take your steaks out of the fridge to warm up before beginning this process. You still want them to cool, so no more than 15 minutes.
Grill your flat iron steaks for 5 minutes on one side without touching them. Flip and grill until done to your liking, 2 to 10 minutes depending on the heat and thickness of your steak. To determine doneness, use the finger test.
Remove your steaks from the grill, season with freshly cracked black pepper – or whatever spices and herbs you prefer – and set aside for 5 minutes to rest. Slice across the grain (the narrow end) and drizzle with citrus juice.
13g saturated fat