The flat iron steak is another one of those cheap, tasty and (relatively) unknown cuts of meat that is gaining in popularity. Cut from the top shoulder of the chuck, it is as tender as tenderloin and as flavorful as a strip steak.
1/4 cup honey
1/4 cup lime juice
1/4 cup chopped cilantro
1 canned Chipotle pepper in Adobo, minced
1 tablespoon Adobo sauce from peppers
2 teaspoons kosher sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 flat iron steak (2 halves)
Combine all ingredients, except steaks, in a small bowl. Mix to combine. Pour over steaks, cover and refrigerate for at least two hours, or overnight if possible.
There’s lots of marbling in flat iron steaks, so I don’t mind cooking them a little lower and longer than I would normally do steak. Set your grill up for direct cooking over medium-high heat (450 to 500°F). For medium rare, grill the halves for 4 to 6 minutes on each side, or until they reach 130°F internal. Let them rest for at least 5 minutes before serving.