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This flavor-packed Honey Balsamic Flat Iron Steak recipe is an easy way to take your dinner on the grill to the next level. A simple five-ingredient marinade gives this grilled flat iron steak a sweet and smoky crust and a tender, melt-in-your-mouth texture. It is sure to be on your list of favorite grilling recipes.
Why You’ll Love This Honey Balsamic Flat Iron Steak Recipe
Delicious Details
- Cuisine Inspiration: American, Italian-inspired
- Primary Cooking Method: Grill
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
I’m a lazy steak girl. I see all these recipes for rubs and marinades and sauces and compound butters, and do you know what I usually do? I sprinkle salt and pepper on my steaks before grilling and call it a day. If I am feeling really ambitious I will break out a steak seasoning. I mean, shouldn’t the flavor of the steak speak for itself? That’s my excuse and I’m sticking to it.
What that means is if I made a marinade, was patient enough to actually let the steak marinate, and I even grilled it myself, you know this grilled Flat Iron Steak recipe has to be super easy. And it’s also super delicious. So good, in fact, that it’s become a staple in our house (OK, technically our backyard), and it will in yours too. Here’s why…
- Simple ingredients: The marinade only needs 5 basic ingredients you probably already have in your pantry.
- Easy Prep: You can let your flat iron steak marinate for as little as thirty minutes, or up to several hours prior to grilling. You can even marinate it overnight.
- Cooks Quickly: A few minutes on the grill and you have a delicious and juicy flat iron steak the family will love.
- Makes Tender, Flavorful Steak: The balsamic vinegar in the marinade tenderizes and flavors the meat. Honey caramelizes on the grill for that sweet and slightly charred flavor. Finally, the Dijon mustard adds just a bit of zing.
This was EXCELLENT!! I didn’t have honey, so I used pure maple syrup. On the grill…DELICIOUS!!! -Nina
What is Flat Iron Steak?
A flat iron steak is also known as a Shoulder Top Blade Steak, Flatiron Steak, Top Blade Filet, or Top Blade Steak. It is a richly flavored steak that’s well-marbled to keep it nice and juicy. Flat iron steak is also an economical choice, as it is usually cheaper than the same grade of rib eye or strip steak. The best ways to cook a flat iron stead are by sautéing it or grilling.
Flat Iron Steak Marinade Ingredients
Here’s a brief overview of what you’ll need for this flat iron steak recipe. The full quantities and detailed instructions are in the recipe card at the bottom of the post. It will make enough for 1 to 1 /2 pounds of flat iron steak. You can get one larger steak or two smaller ones.
- Balsamic vinegar. Makes it tangy and mouthwatering, and tenderizes the meat.
- Olive oil. Helps lock in moisture.
- Honey. Caramelizes on the grill which adds incredible flavor.
- Dijon mustard. Provides a bit of zing without being spicy.
- Garlic powder. Gives then dish more depth to the flavor.
- Salt and pepper. Season to taste to enhance all of the other flavors.
How to Grill Flat Iron Steak with Honey Balsamic Marinade
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details. But don’t skip my tips below!
- Make the marinade. Add the balsamic vinegar, honey, olive oil, salt, pepper, and garlic powder to a shallow bowl or baking dish or plastic storage bag. Stir it together and add the steak.
- Marinate the steak. If your steak is in a dish, cover it, or seal the plastic bag well pressing out all of the air. Put it in the refrigerator to marinate for at least 30 minutes or up to overnight.
- Season the meat. Remove the steak from the marinade, discard the marinade, and season the steak with salt and pepper.
- Grill the flat iron steak. Preheat the grill to medium-high heat. Place the steak on the grill, and cook for 3-5 minutes per side to a perfect medium-rare or your desired doneness using this temperature guide from Certified Angus Beef.
- Rare: cool red center, 125°F
- Medium-Rare: warm red center, 135°F
- Medium: warm pink center, 145°F
- Medium-Well: slightly pink center, 150°F
- Well-Done: little or no pink, 160°F
- Rest, slice, and serve. Remove the steak from the grill and let it rest for 5-10 minutes. Then thinly slice it against the grain. You now have a Honey Balsamic Marinated Flat Iron Steak grilled to perfection. All that’s left to do is to devour it!
Tips for Success
- Dirty fewer dishes. Mixing up the marinade right in a zip-top plastic bag saves extra dishes to clean. Plus, if you press out the air, you ensure the marinade contacts every surface of the steak for the entire time.
- Let it soak. Just a half-hour in the fridge is enough, but you can certainly let it marinade longer to really infuse the flavor.
- Cook it to perfection. A meat thermometer will ensure you hit the right temperature for a delightfully juicy medium-rare.
- Rest and slice for the most tender results. Don’t forget to let the steak rest for five minutes or so. This will allow the juices to redistribute and keep your steak moist. Thinly slice the flat iron steak against the grain for tender, melt-in-your-mouth bites.
- Use the marinade for other cuts. This flat iron steak marinade is also delicious for a flank steak or even some steak bites.
Storing Leftover Steak
- Fridge – If you have extra steak, you can keep it whole or slice it up, then store it tightly wrapped in the refrigerator for 3 to 5 days.
- Freezer – You can also freeze it for up to 2 months. Just be sure to wrap it well with plastic wrap and place it in freezer storage bags to prevent freezer burn.
- Reheat – If frozen, let your flat iron steak thaw in the refrigerator overnight. Then use it cold or gently warm it in a skillet or wrapped in foil in the oven.
- Turn your leftovers into steak salad for another meal and top it with Creamy Balsamic Dressing.
- Steak Tostadas with steak sauce and blue cheese prove don’t have to use Tex Mex flavors to be delicious.
- Instead of chicken, make BBQ Nachos with steak or a beefy alternative.
- Make a pot of Alfredo Sauce and boil a box of fettuccine for some Steak Alfredo.
Make it a Meal
A few simple sides will make this the perfect summertime dinner. I love to serve it with Italian Herb Oven Fries and Healthy Apple Coleslaw. But here are a few other ideas for what to serve with your flat iron steaks:
- Make it all on the grill. You can also make Foil Pack Potatoes and Grilled Asparagus with Lemon while you are grilling flat iron steaks.
- Have a salad. The flavors in the marinade are the perfect pairing with an Italian Wedge Salad and maybe some Gluten Free Focaccia.
- Go with classics. Easy Baked Beans complement any summer cookout menu or Three Bean Salad is zingy and satisfying.
- Add something cheesy. Like these Cheesy Mashed Potatoes with Bacon that make this a comfort food dinner or Cauliflower Hash Browns Casserole for a lower carb alternative to a classic steakhouse side.
More Steak Recipes
- Caprese Grilled Filet Mignon is an easy way to make a simple steak extra-special.
- Pan-Seared Cube Steaks only need a couple of ingredients for a fast and flavorful dinner.
- Chili Lime Steak Bites are a fiesta for your mouth.
- Black and Blue Steaks taste just like a gourmet meal.
- Cast Iron Flank Steak from Life Tastes Good is perfect when you want steak but it’s not grilling weather.
Honey Balsamic Marinated Flat Iron Steak
Ingredients
- 1-1 1/2 lbs flat iron steak (one larghe steaks or two smaller steaks)
- 1/2 cup balsamic vinegar
- 2 Tablespoons honey
- 1 Tablespoon olive oil
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Combine balsamic vinegar, honey, olive oil, Dijon mustard, salt, pepper, and garlic powder in a bowl or plastic bag. Stir together.
- Add the flat iron steak to the bag and seal or place the steak in a shallow glass baking dish and pour the marinade over the steak and turn to coat.
- Marinate in refrigerator for at least 30 minutes or up to overnight. Remove steaks and discard the marinade.
- Season beef with salt and pepper to taste.
- Preheat grill to medium high.
- Grill 3-5 minutes per side to 135°F for medium rare or to desired doneness.
- Remove steaks and let rest 5 minutes, then slice thinly across the grain.
Did you make this?
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This was EXCELLENT!! I didn’t have honey, so I used pure maple syrup. On the grill…DELICIOUS!!!
Oooh, maple balsamic is always a tasty pairing too!
Can you cook it over the stove? I really don’t make flank steak very often…But it sounds yummy & best of all..easy!!
I haven’t done this. but I looked up a few different recipes, and it seems the typical technique for a pan-seared flat iron steak is to hat a cast iron or stainless steel pan over medium-high heat, add oil, then cook for 3-5 minutes per side. Hope that helps!
Great flavor
This was so good!! And will definitely make it again. I didn’t change anything, which is rare for me.
So glad to hear that! I do love this flavor combination.
Amazing recipe!
Thank you, Amy!