The trick to a great crust on this flat iron steak is to use a very hot skillet; a large cast-iron or heavy stainless steel skillet works best. Have your hood fan on high—there will be some smoke. If you can't find flat iron steak in your local market, a top blade chuck or sirloin steak will work just fine.
Some are saying that steak seasoning and steak added together isn't a recipe but a recipe is literally a set of instructions and ingredients to prepare a certain dish. Just because it doesn't have 10 different ingredients that you can only find at one particular store doesn't mean it isn't a recipe. I love this one. It's beyond easy for a quick meal. I usually add vegetables and baby golden potatoes as sides. (McCormick vegetable seasoning tastes great on broccoli). I also have been using Montreal steak seasoning for a couple years. I love this recipe especially for those who have never made flank steak and want to learn before they start adding their own spin on it.
Oh, Wow! Where has this cut of beef been all my life? I've never even heard of it before and now I think it's my favorite! Just a few minutes on each side, let sit a few more, and done! Amazing taste and texture. Put this at the top of my list.
I made this using flank steak that I had in the freezer and it was very good. I let the spices sit on the meat for several hours in fridge, then room temp, then put on the grill. I used indirect heat for 2 minutes per side, let it rest 5 minutes = great and flavorful. VERY quick and easy!
I agree that "steak rub and cook in a hot skillet" is not a recipe, but I've never had a flatiron steak before, suspecting them of being some cheap, tough, Northern cut. I was mainly interested in the cooking time for pan broiling such a steak. The steak my wife brought home was about an inch thick, so with these cooking times and technique, the steak was crusty on the outside and mostly cool and very bright red in the middle. My English wife found it too raw even for her sensibilities. I would recommend the method I use for pretty much any other steak: rub it with what you want, allow it to sit for 30 minutes to an hour, and get your cast iron, or other heavy skillet hot. Sear each side of the steak for about a minute. Turn down heat to medium and cook each side for 3 minutes or more, depending on thickness. My one-incher should have gone to about 6 minutes for medium rare.
I make this every week!! My husband and I thought there could never be a better steak than a filet mignon, well, this beats its by far!!! I highly recommend pulling the Flat Iron steak 30 minutes prior to cooking and season with Steak Grill Mates on both sides. Heat cast iron pan with 2 tbl butter and 1 tbl olive or canola oil on med-high. Put your fan on high as recommended and cook approximately 5-6 minutes per side per 1 pound of steak. (We like our steaks almost well done) Let it rest 5-10 minute under loose foil. If it's too rare, cut into thicker slices and pan fry until done to your content. Seriously the BEST steak, and most reasonable, ever!! Serve with mashed potatoes and vegetable or refried beans, tortilla, and corn.
Somehow sprinkling a steak with Montreal Steak Seasoning doesn't quite seem like a recipe to me although I do LOVE montreal steak seasoning. I could've figured this one out on my own. Southern Living has deteriorated which is why I am no longer subscribing.
omg this was awesome...i was suprised at how tender it was...i used the kosher and i used mccormicks grill mates steak seasoning and i am licking my lips for more!!! why didnt i think of this easy recipe before? 2 thumbs up!
I use sirloin steak and old skillet on the grill to minimize smoke. So quick, so easy, and so delicious! One of my favorite recipe's.
Tried this recipe tonight! I wanted to make a quick meal with things I had in my freezer. I've had flat iron steaks in there for a while so I figured it was time to cook them, but I didn't want a lenghty process. The prep time is awesome. You can prep while the vegetable oil heats up in the pan. The steak turned out juicy and rather tender! I think I got a little shake happy and used a bit too much salt but other than that, I would definitely cook this again! Now, the real test comes when my boyfriend gets home...
