Let Them Eat Steak: Recipes for Grilling Up Some Fiery Flat Iron Perfection

Sure, Marie Antoinette might have said “Let them eat cake,” but we’re pretty sure she meant flat iron steak—seared to perfection, kissed by fire, and dripping in spicy, saucy glory.

This Memorial Day, we’re taking flat iron steak straight to the throne with three Aardvark- (and monarch)-approved recipes. Flat iron is easy on the royal treasury (i.e., your wallet) and just made for marinade! Such a quick path to ultimate flavor. Just don’t lose your head.

Why We Love Flat Iron

Flat iron steak might just be the most underrated cut of beef at your butcher’s counter—and that’s exactly why we love it. Cut from the shoulder (a.k.a. the chuck), it’s shockingly tender thanks to clever butchering chops. The result? A richly marbled, flavor-packed steak that grills like a dream and slices up beautifully for tacos, bowls, sandwiches, or the royal plate you clearly deserve.

It’s the perfect partner for bold marinades and saucy slatherings (we see you, Aardvark fans), because it soaks up flavor without falling apart. Just keep in mind—this isn’t a low-and-slow situation. Flat iron wants high heat and a quick sear. Overcook it and it can get chewy, so aim for medium-rare and let it rest before slicing. And always, always slice against the grain. Trust us, it makes the difference between “Oh yeah!” and “What happened?” (See more grilling tips below)

Our Favorite Flat Iron Steak Recipes

Serrabanero Chimichurri Flat Iron Steak Recipe

Your steak just made a new best friend. Our take on the Argentinian classic Chimichurri sauce swaps the usual chili for Secret Aardvark Serrabanero Green Hot Sauce—fresh, tangy, and herb-packed with a hint of serrano-cilantro magic. Drizzle generously over grilled steak and prepare to get emotional. Get the Recipe.

Drunken Garlic Bulgogi Flat Iron Steak

Looking for a shortcut to bulgogi greatness? Our Drunken Garlic Black Bean Marinade already does the heavy lifting—fermented black beans, soy, garlic, and a touch of booze. All you need is a little sweetness and heat to bring it home. Enter: flat iron steak and your good buddy, the grill. Get the Recipe.

Smoky Aardvark BBQ Glaze Flat Iron Steak Recipe

Sticky, smoky, saucy perfection. Our Smoky Chipotle Hot Sauce is the star in this sweet-and-sassy BBQ glaze that turns your grill into a flavor factory. Brush it on during the final minutes of grilling and serve it up with grilled corn, coleslaw, or just a fork. Get the Recipe.

BONUS: Can’t-Miss Flat Iron Steak Grilling Tips from Professor Aardvark

1. Let it rest (no, seriously).
After grilling, let your steak chill out for 5–10 minutes. It locks in juices and keeps your masterpiece masterful.

2. Get that char, not a flare-up.
High heat is good, but avoid a flaming inferno. Trim excess fat and keep a squirt water bottle handy to tame surprise flare-ups.

3. Go against the grain.
When slicing flat iron steak, always cut against the grain. It shortens the muscle fibers and makes each bite more tender than a bedtime story.

4. Thermometer good. Guesswork bad.
A meat thermometer is your best grill buddy. Medium-rare lands around 130–135°F. Don’t wing it—nail it.

5. Don’t sauce too soon.
For sugary glazes (like our Smoky BBQ), wait until the last few minutes to brush them on. Too early, you’ll burn the sauce instead of caramelizing it.

Rule the Grill, Kings, Queens, and In-Betweens!