Grilled flat iron steak needs a hot grate, a short cook and a rest before slicing. Original Desert Dust seasons the beef; cutting across the grain keeps each bite tender. Use a thermometer rather than the clock alone.
1 1/2 lb (680 g) flat iron steak, about 3/4–1 inch thick, trimmed of tough connective tissue
1 tbsp olive oil, plus a little for the grill grate
2 tsp Original Desert Dust
Directions
Prepare the steak. Pat the steak dry and rub with olive oil. Sprinkle Original Dust evenly over both sides. Keep refrigerated while the grill preheats; this recipe needs no long marinade.
Set up the grill. Preheat to medium-high, about 400–450°F, with a cooler indirect zone alongside the hot side. Clean and lightly oil the grate.
Grill both sides. Grill over direct heat for about 4–6 minutes per side, turning once. Move to the cooler side if the seasoning starts to darken too quickly. Thickness and grill heat change the timing.
Check and rest. Use an instant-read thermometer in the thickest centre. Cook to at least 145°F, then transfer to a clean board and rest for 5 minutes, exceeding the minimum 3-minute rest for whole beef cuts.
Slice across the grain. Find the direction of the muscle fibres and cut across them into strips. Spoon the resting juices over the meat. Serve with grilled vegetables, potatoes or a simple salad.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Taste before adding extra salt or seasoning.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
Flat iron is a beef shoulder cut with the tough central connective tissue removed. Buy a trimmed flat iron steak rather than an untrimmed top-blade steak. The preparation and thickness matter more than the name alone.
IS THIS THE SAME AS FLANK STEAK?
No. Flat iron and flank come from different parts of the animal and differ in shape and texture. This method is written for a trimmed flat iron steak about 3/4–1 inch thick; do not assume a thicker or thinner cut needs the same cooking time.
DO I NEED TO MARINATE IT?
No. Oil and Original Dust make a simple coating. A long acidic marinade is not needed for this cut. Dry the surface before seasoning so it browns rather than steams.
HOW LONG DOES FLAT IRON STEAK TAKE ON THE GRILL?
Allow roughly 8–12 minutes for the stated thickness, plus resting time. Grill temperature and the steak shape affect the result. Check the thickest centre and cook to at least 145°F followed by a rest of at least 3 minutes.
HOW DO I STOP THE RUB FROM BURNING?
Keep a cooler area available and move the steak there if its coating darkens too quickly. Avoid direct flames and heavy layers of seasoning. A lightly browned crust is the aim, not a blackened spice coating.
CAN I USE A GRILL PAN?
Yes. Preheat a heavy grill pan over medium-high heat, cook the steak in one layer and turn once. Reduce the heat if the coating scorches before the centre is ready. Use the same thermometer check and rest.
HOW DO I SLICE AND STORE IT?
Slice across the grain after resting. Refrigerate leftovers within 2 hours, or within 1 hour above 90°F, and use within 3–4 days. Reheat leftovers to 165°F; thin slices will become more well done.
These oven potato wedges have golden cut sides and tender centers. Roast the potatoes with oil first, then toss with Original Dust while hot so the date-based seasoning keeps its flavor.
This homemade BBQ sauce simmers tomato, cider vinegar and a little brown sugar into a spoonable sauce. Original Dust adds a smoky finish without relying on a heavy layer of sweet bottled sauce.
