A few years ago I was down in Puerto Rico consulting with Wyndham’s El Conquistador Resort on their wine program (I know, tough gig, right?)  Well at most of their several restaurants on the property I kept seeing this flat iron steak on the menu that I’d never heard of before.  It was tender, juicy and delicious.  Upon returning home I started looking for it and even asked a few butchers, but couldn’t get any info on this cut of  meat.

Well, a few years ago and to my delight I began seeing them in our local Kroger.  I have since learned that this steak is the second most tender cut of beef after the tenderloin according to the North American Meat Processor’s meat buyer’s guide.  And, here’s the best part, it is very inexpensive!

Try my favorite recipe for flat iron steak below:

For the rub:

1 tsp of garlic powder          one half tsp paprika

2 tbsp coarse salt                2 pinches of sugar

1 tbsp of ground coffee       1 tsp of cracked black peppercorns

2 pinches of chili powder    one half tsp of rosemary

1 pinch of chipotle powder (available at Colony Crossing Kroger)


Combine all the ingredients.  Brush the steak with oil and season generously with the rub.  You can marinate as long as you want with a dry rub without affecting the tenderness of the steak.  Prepare a hot grill and I use mesquite chips with this dish.  Place the steak on the hot grill for two and a half minutes, make a quarter turn and grill another 2 and a half minutes.  Flip the steak and repeat the process for a medium rare steak.  If you pick out a large or particularly thick flat iron you should wait a little longer between turns.

Remove the steak from the grill and let it stand for about 7 or 8 minutes before slicing.  Place on a cutting board and slice into thin strips for serving.  This steak produces quite a bit of jus or drippings that you can reserve for the table.  Serve with grilled veggies like peppers, onions, corn, or whatever you like and your favorite crusty bread.  And don’t forget the wine! Outstanding!

Wine Recommendations:

I love Malbec with this steak, but Cabernet Sauvignon, Merlot, or a Spanish red are great as well.  Try these below.

Crios Malbec, Mendoza     $14.99

Ben Marco Malbec, Mendoza     $20.99

Pares Balta Mas Petit, Penedes     $14.99

Hill of Content Cabernet Sauvignon, South Australia     $16.79