Grilled Flat Iron Steak
For the Steak
- 1 (2-3 pound) flat iron steak
For the Jalapeño Marinade
- 2 jalapeño peppers, partially seeded and chopped
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 3 tablespoons honey
- 2 garlic cloves, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
Place steak on a cutting board and cut into 4 equal size portions.
In a medium-size bowl, whisk together jalapeno, lime juice, olive oil, apple cider vinegar, honey, garlic, salt and pepper. Set aside.
Place steaks in plastic zip-top bag. Add marinade, seal and squeeze to distribute marinade. Refrigerate for 4 hours to overnight.
Preheat grill to 450°F.
Place steaks on hot grill grates and cook until internal temperature reaches 145°F on an instant-read thermometer , 6 to 8 minutes per side.
Remove from grill and let rest for 10 minutes.
Serve with a side of fries or some grilled Hasselback potatoes .
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