Rosemary Garlic Flatiron

You'll really enjoy this recipe for grilled rosemary garlic flatiron steak. Seasoned with a flavorful steak rub, the steak is quick grilled over charcoal until done to juicy perfection.

Flat iron steaks have great flavor, and if you search through the pile and get the ones with the most marbling, they're pretty tender too.




Grilled Rosemary Garlic Flatiron Steak

All the ingredients are brought together and assembled, then the flatiron steak is cooked over charcoal.


There's one ingredient missing here, and that's the brown sugar. The fresh rosemary was picked from my front porch herb garden. Look at that flatiron steak. See the marbling of the fat in the meat?

The black pepper, bouillon, sugar, garlic powder, caraway seeds and rosemary are measured into a small mixing bowl.

Get into it now, rubbing the ingredients together to break up the fresh rosemary leaves into the other dry ingredients.

Sprinkle the homemade flatiron steak dry rub on both sides of the steak.

Now doesn't that look nice? The chicken bouillon adds rich flavor along with all the saltiness the meat needs.

Press the steak rub into the steak. Don't be afraid to use your hands.

Both sides are seasoned with the rub. Time for a rest.

Cover the steak with plastic wrap and leave it on the kitchen counter for an hour or so. This will give time for the seasonings to work into the meat. The steak will warm up to room temperature, too, which is an important step for grilling evenly cooked steaks. Cold steaks, when grilled, can be rare in the middle while overcooked at the surface.

Place over high direct heat on your charcoal or gas grill. Close the grill lid.

Cook the steak 4 to 5 minutes on the first side. Flip it over and continue cooking over direct heat for another 3 to 4 minutes, grill closed.

Check the meat for doneness. If not ready yet, move to a cooler part of the grill and cook indirectly for another few minutes.

Remove the steak and allow it to rest for 10 minutes before slicing at an angle to serve.



And here's the recipe...

INGREDIENTS

  • 1 flatiron steak, 1-1/2 to 2 pounds
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoons granulated chicken boullion
  • 1/2 teaspoon garlic powder
  • 2 teaspoons brown sugar
  • 1/2 teaspoon whole caraway seeds
  • fresh rosemary


Combine the pepper, chicken bouillon, garlic powder, sugar, caraway seeds and rosemary. Use a couple sprigs of fresh rosemary, about 1 tablespoons of leaves. If you don't have fresh rosemary, use 1 teaspoon dried rosemary. Rub all the ingredients together until combined.

Sprinkle the steak rub onto each side of your flat iron steak. Press it in, cover the steak, and let it rest at room temperature for an hour. Grill over high heat for 10 minutes on the first side. Flip, then grill for another 5 to 7 minutes. Finish with indirect heat.

Let your grilled rosemary garlic flatiron rest for 10 minutes before slicing and serving.

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