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Grilled flatiron with quick romesco recipe at lynnecurry.com.

Grilled Flatiron Steak

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6 people
Author Lynne Curry


  • 1 1-pound flatiron steak grassfed
  • kosher salt
  • black pepper optional


  1. Pat the steak dry and place it on a baking sheet. Season liberally with the kosher salt, so that it looks like a light sprinkling of confectioner's sugar. Pepper, if desired. Let the steak sit at room temperature while you prepare a charcoal or gas grill for high heat (425° to 475°F), scrape the grate clean, and oil it lightly.

  2. Grill the steaks over the hottest area of the grill for 3 1/2 to 4 minutes per side for medium rare. (To cook the steaks further, slide them to the coolest part of the grill and close the cover, then cook them for 1 to 4 minutes more). Let the steaks rest 10 minutes.

  3. To serve, slice 1/4 inch thick, platter and slather on the romesco sauce, serving additional on the side.

Recipe Notes

Use this basic grilling technique on any premium grilling steak, such as rib steak( rib-eye when boneless), strip loin steak (aka New York steak), tenderloin or flatiron.