Grill Pan Flat Iron Steak – Delicious, juicy steak with grill- No problem! As long as you have a skillet or a grill pan you’re good!

I stumbled across an article on ways to keep cast iron pots and pans in good shape so they can build on the seasoning and become nonstick. This is when I realized that my cast iron grill pan has not seen the light of day in who knows how long, so I thought a good steak might be in order. Steaks are definitely a ‘man food’ so my husband really appreciated this juicy, delicious and  (somewhat surprisingly to me)  tender steak. Usually, when I make steak I go for Ribeye or New York strip steak,  but this time I thought it might be a good idea to try Flat Iron Steak.

I like my steaks medium doneness (is this a word?), while my husband will not touch anything that has pink inside. With Flatiron being thinner on one end and thicker on the other, this Flat Iron steak was perfect for both of us as the thinner end cooked to well done, while the thicker stayed pink.

Skirt Steak Calories and Fat Content

Also, while not everyone cares about the caloric value of a steak, but can I mention that Flat Iron steak (being almost without fat) makes a great low-calorie protein? To give you an example of the difference, Rib eye 8-ounce steak will put you off by 650 calories while Flat Iron steak will be only 340 calories. That’s almost half the calories of a Rib Eye!

Oh and the sauce…If you’ve never made it for your steaks, kabobs or BBQ – you have to try it! I might be partial to this Chimichurri Sauce since I love anything parsley, but in my opinion, it really brings out the flavor of the meat and overall brightens the taste. Give it a try and let me know how you like it!

Skillet Skirt Steak with Chimichurri Sauce

Serves: 2 people

Ingredients for the Skirt Steak:

Steak & Dry Rub

• Skirt Steak
• Kosher Salt
• Paprika
• Steak Seasoning, with no salt added
• Mesquite Seasoning, with no salt added (or any other flavor) – optional*
• Olive Oil

1. Brush the steak with olive oil, then sprinkle with salt and spices. Press the seasoning in with your hand. Flip the meat and repeat.

• If using a grill pan, heat it over medium-high heat until smoking (on my induction top cooking stove I heated the pan to 465F). If using a skillet, heat it over high heat with a tablespoon or two of olive oil until lightly smoking. Place the meat diagonally to the grill marks and cook for about 3-4 minutes (for medium-rare) per side.
  • Halfway through, rotate the meat and put it diagonal to the grill marks but in the opposite direction to the first one.
    • For medium doneness cook for about 5 minutes per side.
    • For medium-well doneness cook about 6 minutes per side.
    • For well-done cook for 7 minutes per side.

• Once the first side is grilled or seared, flip the steak with tongs (do not use a fork, as it will pierce the meat and release all the juices).
• Press something heavy on top and allow to cook on this side, rotating the meat halfway through the cooking to achieve the cris-cross grill marks as described above.

• Once the steak is cooked to the desired doneness remove it to a warm plate, cover with foil and allow to rest for about 10 minutes. This will allow the juices to settle and not seep out as you cut the steak. Meanwhile, make the Chimichurri Sauce by following the recipe below.
• Now cut the steak against the grain into thin strips. Serve by drizzling some Chimichurri Sauce and serve.

CLICK HERE FOR THE CHIMICHURRI RECIPE

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Grill Pan Flat Iron Steak with Chimichurri Sauce Recipe

5 from 3 votes

Tender and juicy flat iron steak cooked to perfection with no grill needed! The best beef steak recipe!

Author: Marina | Let the Baking Begin!

Course: Main Entree

Cuisine: American

Keyword: flat iron steak

Calories: 477 kcal

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Servings: 2 oz Flat Iron Steak

Ingredients

Steak & Dry Rub

• 1 lb Skirt Steak
• 1 1/2 tsp Kosher Salt
• 1/3 tsp Paprika
• 1-2 Tbsp Steak Seasoning with no salt added
• 1 Tbsp Mesquite Seasoning with no salt added (or any other flavor) – optional*
• 2 Tbsp Olive Oil

Instructions

Make the Flat Iron Steak

1. Brush 1 lb of steak with 2 Tbsp olive oil, then sprinkle with 1½ tsp salt, ⅓ tsp paprika, 1-2 Tbsp steak seasoning and 1 Tbsp mesquite seasoning. Press the seasoning in with your hand. Flip the meat and repeat.

2. If using a grill pan, heat it over medium-high heat until smoking (on my induction top cooking stove I heated the pan to 465°F). If using a skillet, heat it over high heat with a tablespoon or two of olive oil until light smoking. Place the meat diagonally to the grill marks and cook for about 3-4 minutes (for medium-rare) per side. If you’re cooking inside, you will want to close the doors to all your rooms and probably turn off your smoke alarm until it’s done cooking. Otherwise it WILL set off the alarms.

3. Halfway through, rotate the meat and put it diagonal to the grill marks but in the opposite direction to the first one. (For medium doneness cook for about 5 minutes per side. For medium well doneness cook about 6 minutes per side. For well done cook for 7 minutes per side.)
4. When the first side is grilled or seared, flip the steak with tongs (do not use a fork, as it will pierce the meat and release all the juices).
5. Press something heavy on top and allow to cook on this side, rotating the meat halfway through the cooking to achieve the cris-cross grill marks as described above.
6. Once the steak is cooked to the desired doneness remove it to a warm plate, cover with foil and allow to rest for about 10 minutes. This will allow the juices to settle and not seep out as you cut the steak. Meanwhile make the Chimichurri Sauce by following the recipe below.
7. Transfer the steak to the cutting board.
8. Cut the skirt steak with a sharp knife across the grain. Top with the Chimichurri Sauce and serve.

Nutrition Facts

Grill Pan Flat Iron Steak with Chimichurri Sauce Recipe

Amount Per Serving (8 g)

Calories 477 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 8g50%

Cholesterol 142mg47%

Sodium 1894mg82%

Potassium 662mg19%

Carbohydrates 1g0%

Protein 49g98%

Vitamin A 240IU5%

Calcium 34mg3%

Iron 4.7mg26%

* Percent Daily Values are based on a 2000 calorie diet.

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16 oz – 680 cal
12 oz – 510 cal
8 oz – 340 cal
6 oz – 255 cal