Very nice flavor .... but grills vary in temperature so, for me, this timing resulted in rare beef. Next time I will cook it on the grill 4 to 5 minutes per side then into the 400 oven for 10 minutes. the Flat Iron beef is really a great choice and is quite tender but must be seared to seal in the flavors and should be served at least medium rare.

Flat Iron Steak is cut from the shoulder of a steer and is the second most tender cut after the tenderloin. It is often described as having both the tenderness of a ribeye or strip steak while still having the full-flavored character of a sirloin or skirt steak. It has a large band of connective tissue running down the center that must be removed - hopefully by your butcher. Searing steak on the grill or stovetop (in the right size pan) and finishing in the oven is a very common method of preparation. Finishing the steak in the oven prevented the wonderful crust on the steak from burning on the grill. Excellent recipe, this is a keeper.

This is the same recipe I use minus the lime juice. Must be that 71759 doesn't know how to cook a flat iron steak. Never had one that was tough. The trick to cooking flat iron steaks is low heat and turn often.

The rub was okay, But the first reveiwer as never had a real "flat iron" steak. I have never had a tough one... Ask your butcher for a true flat iron, and you will not be let down. These are one of the most tender steaks I've ever eaten....

I am giving two stars to the rub, but flat iron steak is tough and will stay tough. And the cooking times will give you a very well done steak. Finishing the cooking in the oven ? One more recipe here that makes NO sense.