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Marinated Flat Iron Steak 7

Marinated Flat Iron Steak

Jill Brune Lash

"Marinating and grilling makes a delicious, tender and juicy flat iron steak."
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6 h 20 m servings 312 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  3. Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.

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Read all reviews 60
  1. 77 Ratings

Most helpful positive review

Very good marinade for a tasy cut of beef. For those sayin the flat iron is too tough you must be cutting it incorrectly. Try cutting in 1/4" strips ACROSS the grain. This makes a world of diffe...

Most helpful critical review

Not bad but not great. Before cooking, the marinade seemed good, but it was a little too much overall.

Most helpful
Most positive
Least positive

Very good marinade for a tasy cut of beef. For those sayin the flat iron is too tough you must be cutting it incorrectly. Try cutting in 1/4" strips ACROSS the grain. This makes a world of diffe...

Thanks Recipe Exchange ladies for this recipe! I had bought a flat iron steak at the store and had no idea what I was going to do with it. I posted a request on the recipe exchange and this reci...

Yes, this marinade is much sweeter than most. But I liked it. Instead of grilling the steak, I cut the marinated (overnight) meat in strips and pan fried in the marinade. Served with rice and...

It was the first time I tried this recipe. It was delicious however I thought there was too much of a honey taste, so I'll reduce it a bit the next time.

I love the marinade. I went exactly by the recipe. I let it marinate for three days in the baggie in a refrigerator. What I don't enjoy so much is this particular cut of meat. I think it was...

Excellent Marinade! I've made this a few times exactly as the recipe states and it's fabulous, my family loves it! I typically mix the marinade and get the steaks soaking first thing in the morn...

Delicious! I marinate for a good 24 hours. I think th ehoney and balsamic giv eit great flavor. I've even used this for a giant chuck steak and threw everything along with some potatoes, carrot...

I modified this a make it easier and adapt to our tastes: delicious!! Mixed the liquid ingredients as instructed, but instead of adding the dried herbs, I just coated my steak with...

Loved This Recipe Steak was nice and juicy would cook this again and again.

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