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Delicious Grilled Lime-Marinated Flat Iron Steak

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  • Author: wellness sleuth
  • Total Time: 40 minutes
  • Yield: 4 servings


Alright, folks, gather 'round because we're diving into a flavor explosion with this Grilled Lime-Marinated Flat Iron Steak! Picture this: tender, juicy flat iron steak soaking up all that zesty goodness from a tangy lime marinade.


1/3 C. lime juice (about 4 limes)

2 T. soy sauce

2 green onions thinly sliced (about 1/3 cup)

2 T. minced fresh ginger 

1/2 t. red pepper flakes

1-1/2 lb. flat iron steak 

vegetable oil for grates or grill pan

coarse salt and fresh ground pepper, to taste


To Serve:

IP Cuban Style Black Beans and Rice (Optional)



  1. Combine the lime juice, soy sauce, green onions, ginger and red pepper flakes in a resealable plastic bag. 

  2. Lightly score steak in a cross-hatch manner on both sides.

  3. Add the steak to a Ziplock bag and press out all the air and seal.  Place the bag in a dish to protect against leakage.  Marinate for at least 30 minutes or overnight in the refrigerator. 

  4. Heat an outdoor grill, contact grill, or indoor grill pan to medium high. Lightly oil pan or grill grates.

  5. Remove the steak from the marinade and let the excess marinade drip off.  Pat dry with a paper towel. Season to taste with salt and pepper.  Place the steak on the grill; cover and cook, turning once until the meat has reached the desired doneness, 6-8 minutes (depending on thickness of steak) for medium rare.  Let the steak rest for 10 minutes before slicing thin across the grain. Serve with Cuban Style Black Beans and Rice if desired. Enjoy!


Flat iron steak is the second-most tender steak cut available. It is known for its rich, beefy taste.  Similar cuts to the flat iron steak are the butler steak in the UK or the oyster blade steak found in New Zealand and Australia. Book steak, shoulder top blade steak, and petite steak are just a few other cuts found in various regions around the world that seem to resemble the flat iron steak. 

Tip: For rare, temperature should be 120°F to 125°F, around three minutes per side; medium rare is 135°F, three to four minutes per side; medium, 140°F, four to five minutes per side; medium well, 150°F, five to six minutes per side; and well-done, 160°F to 175°F, six to seven minutes per side.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes

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