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    Home » Kitchen Laughter Recipes Blog » Beef

    Grilled Herb Crusted Flat Iron Steaks {15 Minutes}

    Published: Jun 2, 2021 · Modified: Sep 7, 2022 by Ginny C · This post may contain affiliate links ·

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    Tender Grilled Herb Crusted Flat Iron Steaks will quickly become one of your “go-to” meals this year as the ingredients are simple, it is super quick to cook and the results are impressive for guests.

    grilled flat iron steak on the grill grate and ready to be removed with wonderful sear marks.
    Grilled Flat Iron Steak with a Simple, Fresh Herb Seasoning
    Contents hide
    1 🍽️ Why This Works
    2 🥩 Ingredients
    3 🔥 Instructions
    4 ❗ Expert Tips
    5 Recipe FAQ
    6 Grilled Herb Crusted Flat Iron Steak

    🍽️ Why This Works

    Easy | This is a recipe that is extremely impressive yet doesn’t require brain power to make happen. You can be out all day on Saturday and not even need to think about dinner with friends at 5pm. It comes together THAT easy!

    Flexible | Whether you use fresh herbs, dried or even just a simple salt and pepper seasoning, this recipe is a home run every time. If it’s winter and fresh herbs look terrible at the store, go simple. The marbled meat will still me really tender.

    Fast Grill | This easy steak recipe only takes 7-15 minutes, depending on how done you like your meat. We always use our wireless thermometer so we don’t lose track of time and over cook meat. (not that that has EVER happened! 😀)

    Flexible | The simple herb/olive oil works great on cuts of meat like the Smoked Top Round Steak, Cowboy Ribeye or Porterhouse. It’s also flexible enough to mix up the herbs you like or have on hand or sprinkle with your own Homemade Bourbon Salt.

    🥩 Ingredients

    ingredient photo showing flat iron steaks, mixed fresh herbs, garlic and extra virgin olive oil on a lined sheet pan.
    Just a Few Ingredients Make an Amazing BBQ Steak Dinner

    Flat Iron Steaks | This steak is cut from the top blade of the cow that has marbling and is already considered a tender cut. If you’ve ever heard of butler’s steak or oyster steak, this is the same cut of meat. You will most likely see this in your grocery store as a choice vs prime option. Shopping online can will yield the better grade of beef.

    Herbs | You can use whatever herbs you like for this recipe. We chose rosemary, thyme and chives this time because they were growing fresh in the garden.

    🔥 Instructions

    process photos showing mixing herbs and garlic in olive oil, brushing on the meat and grilling the flat iron steaks.
    Simple Grilling Instructions

    Step One: Heat grill up to medium high over direct heat, somewhere near the 375-400 degree mark so you can get that sear. It will cook fast and create a little crust. This cut of meat is a little thicker so raising the temperature up over 400 isn’t a great idea as the outside will over cook and the inside will not be done.

    Step Two: Remove flat iron steaks from the refrigerator for one hour before grilling to bring them closer to room temperature.

    Step Three: Combine the olive oil and herbs into a bowl and stir. Rub on the two steaks and place them on the grill for five minutes for the first side. Flip and then grill for another few minutes, depending on how done you like the steak.

    Tip: If you like those really distinctive sear marks, like you see in the photo, then consider investing a GrillGrate. The fins on this tool will super-heat which creates those marks. Additionally, it minimizes the chance of flare-ups by trapping the drippings.

    ❗ Expert Tips

    Always remove the steaks from the refrigerator ahead of time so they can come close to room temperature. This helps them start to cook immediately when they hit the grill grate.

    Remove the steaks a couple degrees before your desired end temperature, bring them indoors and tent with foil for 5-10 minutes to rest. During this time, your steak will continue to cook those extra 2-4 degrees.

    They are a little thicker so raising the temperature up over 400 isn’t a great idea for this cut as the outside will over cook and the inside will not be done.

    • Rare: 120 to 130 F; 5 & 3 minutes per side; remove at max 125 F
    • Medium-Rare: 130 to 135 F; 5 & 4 minutes per side; remove at max 130 F
    • Medium: 140 to 150 F; 6 & 4 minutes per side; remove at max 145 F
    • Medium-Well: 155 to 165 F; 7 & 5 minutes per side; remove at max 160 F
    • Well-Done: 170 F or more; 12 & 10 minutes per side; remove at max 165 F
    brushing the herb mix on the steaks on a lined sheet pan.
    Simple Herb Mix Brings Out the Flavors!

    Recipe FAQ

    Do the herbs burn on the grill?

    No, they don’t because they aren’t on that long. The olive oil also helps keep them moist and not dry and hard.

    I’ve tried these and love them but what else can I do with them?

    These are great steaks to use all the specialty rubs you get as gifts or you buy at markets. If you have finishing salts, use them after it comes off the grill.

    How long can I store the leftovers?

    You can store in a sealed container for up to three days in the refrigerator.

    Why do you normally cook steak over 400 degrees and this time it says to cook 375-400 range? It’s confusing.

    This steak is a little thicker and you don’t want to have an undercooked inside when the outside is over done. If a steak is thin, go for a higher temperature. If you know you want a medium rare steak, go for a higher temperature, even if it is a little thicker. It’s a balancing act. You can always choose to cook lower and then crank up the heat at the end for the final minute or two so you can get that outer sear/crust. If you aren’t sure you would like it, try it with one steak and practice.

    Related Recipes

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    • Grilled Sirloin Steak with Chimichurri in Lettuce Wraps {25 Minutes}
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    • Grilled Ranch Steak
    grilled flat iron steak on the grill grate and ready to be removed with wonderful sear marks.

    Grilled Herb Crusted Flat Iron Steak

    This super fast herb crusted flat iron steak is packed full of delicious flavor that is perfect for the weekend cookout with family and friends.
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    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 servings
    Calories: 289kcal
    Author: Jason

    Equipment

    • Grill

    Ingredients

    • 2 Flat Iron Steaks
    • 2 cloves Garlic minced
    • 2 tbsp Olive Oil
    • 1 tbsp Rosemary chopped
    • 1 tbsp Thyme chopped
    • 1 tbsp Chives chopped
    • Salt and Pepper to taste

    Instructions

    • Heat grill up to medium high on a direct flame.
    • Remove flat iron steaks from the refrigerator for one hour before grilling to bring the temperature up.
    • Combine the olive oil, herbs and salt and pepper in a small bowl.
    • Coat the steak with the herb mixture, making sure to cover the sides and ends too.
    • Place on the grill for approximately five minutes.
    • Turn it over and grill for another few minutes until to reach the desired internal temperature.
    • I recommend removing it from the grill when it is two to three degrees cooler than your target. Bring it inside and cover with an aluminum foil tent. This will let the steak rest, trap the juices inside, and the temperature will come up to your target.

    Notes

    Remove Steaks from Refrigerator Early: Always remove the steaks from the refrigerator ahead of time so they can come to room temperature. This helps them start to cook immediately when they hit the grill grate.
    Temperature of Steak: Remove the steaks a couple degrees ahead of the temperature you would like to end at, bring the steaks indoors and tent with foil for 5-10 minutes to allow the juices to stay inside the steak and not run out on the plate. During this time, your steak will continue to cook those extra 2-4 degrees.
    • Rare: 120 to 130 F; 5 & 3 minutes per side; remove at max 125 F
    • Medium-Rare: 130 to 135 F; 5 & 4 minutes per side; remove at max 130 F
    • Medium: 140 to 150 F; 6 & 4 minutes per side; remove at max 145 F
    • Medium-Well: 155 to 165 F; 7 & 5 minutes per side; remove at max 160 F
    • Well-Done: 170 F or more; 12 & 10 minutes per side; remove at max 165 F
    Storage: You can store in a sealed container for up to three days in the refrigerator.
    Temperature Control: This steak is a little thicker and you don’t want to have an undercooked inside when the outside is over done. If a steak is thin, go for a higher temperature. If you know you want a medium rare steak, go for a higher temperature, even if it is a little thicker. It’s a balancing act. If you aren’t sure you would like it, try it with one steak and practice. 

    Nutrition

    Serving: 1g | Calories: 289kcal | Carbohydrates: 1g | Protein: 24g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 93mg | Potassium: 413mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 4mg
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!
    Grilled Herb Crusted Flat Iron Steaks {15 Minutes}Grilled Herb Crusted Flat Iron Steaks {15 Minutes}
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    « Grilled Bourbon Glazed Cedar Plank Chilean Sea Bass {15 Minutes}
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