Flat Iron Steak with Dry Rub
Treat your taste buds to the bold and smoky flavors of Flat Iron Steak with Dry Rub, a quick and easy recipe perfect for any steak lover. This dish features a succulent flat iron steak infused with a beautifully balanced homemade dry rub made from pantry staples like paprika, cumin, chili powder, and a touch of brown sugar for caramelized perfection. A simple olive oil coating helps the spices adhere, while grilling or pan-searing at medium-high heat locks in a tender and juicy center. With just 10 minutes of prep and a short cook time, you'll have a restaurant-quality steak on your table in no time. Serve sliced against the grain for the most tender bites, paired with roasted veggies, creamy mashed potatoes, or a crisp salad for an unforgettable meal. Whether you're hosting a weekend BBQ or indulging in a weeknight treat, this flavorful steak recipe is sure to impress.
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Recipe Information
Ingredients
- 1 pound Flat iron steak
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Remove the flat iron steak from the refrigerator and let it come to room temperature (about 30 minutes). This ensures even cooking.
In a small mixing bowl, combine the brown sugar, paprika, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper. Stir well to create the dry rub.
Pat the steak dry with paper towels. Rub the olive oil evenly over both sides of the steak to help the dry rub stick.
Generously coat the steak with the dry rub mixture, pressing it in firmly to ensure an even layer on all sides.
Preheat a grill or skillet to medium-high heat. If using a skillet, lightly oil the surface to prevent sticking.
Place the steak on the grill or skillet and cook for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Once cooked, remove the steak from the heat and let it rest for 5-7 minutes. Resting allows the juices to redistribute, keeping the steak moist.
Slice the steak against the grain into thin strips for the most tender bites. Serve immediately with your favorite sides.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1126 mg | 49% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 13.4 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 928 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
