More Recipes Like Flat Iron Steak and Spinach Salad

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Bacon Blue Cheese Flat Iron Salad

Submitted by: Patricia

Living In: Phoenix, Arizona, USA

My family loves this wonderfully tasty main dish salad made with flat iron steak, bacon and fresh blue cheese.

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Grilled Flat Iron Steak with Blue Cheese-Chive Butter

Submitted by: Kristin

Home Town: Salem, New Hampshire, USA

Living In: Norfolk, Virginia, USA

I made this up as a Valentine's Day dinner. The butter is what makes this dish.

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Citrus-Ginger Flat Iron Steak

Submitted by: bjalg

This mouth watering recipe marinates the flat iron in citrus juices and ginger to produces a juicy, memorable steak!

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Marinated Flat Iron Steak

Submitted by: Mrs Lash

Marinating and grilling makes a delicious, tender and juicy flat iron steak.

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Lemon Basil Pesto Flat Iron Steak

Submitted by: desihannagan

Home Town: Miami Beach, Florida, USA

Living In: Palm Beach, Florida, USA

Lemon and basil combine nicely into a pesto topping for steaks.

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Flat Iron Steak with Three Pepper Rub

Submitted by: Danny Jaye

Living In: San Jose, California, USA

A simple blend of spices combines to make a wonderful rub for steak. Can be used on any steak but it's best on flat iron or flank steak.

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Flat Iron Steak Simplicity!

Submitted by: Raiderking

Home Town: Orlando, Florida, USA

Living In: Montgomery, Alabama, USA

This cut is very tender yet easily prepared on the grill! Served best with fresh baked potatoes.

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Spicy Flat Iron Steak Rub

Submitted by: miki

Add zesty flavors to basic steak with this spicy rub combining brown sugar, onion powder, garlic powder, and a variety of hot chile powders.

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Roasted Garlic Flat Iron Steak

Submitted by: ANGELA

These steaks, seasoned with a delicious hunk of garlic, are guaranteed to melt in your mouth and have the family begging for more.

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Creole Pan-Fried Flat Iron Steak

Submitted by: EL-LOCO-FOODS

Home Town: South Bend, Indiana, USA

Living In: Caledonia, Illinois, USA

My wife prefers my pan-fried steaks over grilled Filet Mignon, New York Strip or Sirloin any day. The key is not so much the cut of the meat, rather how it is prepared to give it its magic.

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