Fun & Tasty July 4th: Tip 4- Flat Iron Steak

If you're on a budget, this cut won't feel like a sacrifice. Boldly flavored and surprisingly tender (secondly only tofilet mignon!), this steak doesn't require a marinade like flank, but we still recommend one.

Cook time:6 minutes per side for medium.

TO MARINADE OR NOT TO MARINADE?

Some cuts are great on their own and don't need more than salt and pepper (see ribeye). Leaner cuts—including skirt, flank, flat iron, tri-tip, or sirloin—will be tough without at least 20 minutes, but ideally two hours in a marinade. We love a mixture of olive oil, soy sauce, lime juice and zest, cilantro, and garlic.

If you do use a marinade, always pat your steak dry, brush with canola oil, and season with salt and pepper before grilling.

FOLLOW THESE KEY TIPS

Remove The Chill

Steak right out of the fridge will cook unevenly. Set yours out at room temperature for 30 minutes before grilling.

Create A Crust

Want a restaurant-worthy crispy exterior? All you have to do is season your steak with—REPEAT AFTER US!—a very thick blanket of salt (kosher salt, specifically; the shape and size of its crystals are ideal for drawing out moisture) and pepper.

Take Its Temperature

Never guess again: If you really want to ensure your steak is cooked just right every time, use a meat thermometer.