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Flat iron steak comes from the shoulder and is also known as a split minute roast. When cooked over high heat and sliced properly, it’s juicy with a deep beefy flavor and surprising tenderness. While it shines best over a charcoal grill, it works beautifully on a gas grill, under a broiler, or in a grill pan or heavy skillet.
1 2-pound (910-gram) flat iron steak
1–2 tablespoons Gefen Olive Oil or neutral oil
1 teaspoon Gefen Salt
1 teaspoon Pereg Black Pepper
1 teaspoon MSG (see note)
1/2 teaspoon garlic powder
1 teaspoon Pereg Smoked Paprika
1/2 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon Haddar Brown Sugar
Pat the steak dry and lightly coat both sides with oil. In a small bowl, combine the spice rub ingredients. Rub evenly over the steak, pressing gently so the spices adhere.
Preheat a charcoal or gas grill to high heat, or heat a grill pan or heavy skillet until very hot. Cook the steak for five to seven minutes per side, allowing a deep crust to form.
Transfer the steak to a cutting board and loosely tent with foil. Let rest for seven minutes, or about half the cooking time. Slice thinly against the grain and serve.
Serve with grilled vegetables, crispy potatoes, or a fresh green salad.
Styling and Photography by Sarah Husney
Food Prep by Chaya Surie Goldberger
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