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Article: Flat Iron Steak with Balsamic Vinegar

Flat Iron Steak with Balsamic Vinegar

Servings: 4


  • 1 1/2 lbs flat iron steak
  • 1 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 tablespoons Santa Barbara Seasoning – Steakhouse Grill seasoning
  • 1/2 cup il Fustino 25 Star Aged Balsamic Vinegar


Place flat iron steak on a serving tray.

In a small bowl, mix together garlic salt, pepper, and Steakhouse Grill seasoning.

Rub the mixture on both sides of the steak. Refrigerate the steak for at least 30 minutes or up to several hours. (You may cut the steak into individual steaks if you prefer).

Preheat the grill to medium-high or turn on oven to broil. Remove steak from the refrigerator 15 minutes before you are ready to cook.

Place the steak on the grill and cook about 6-7 minutes on one side or until it has nice grill marks. Turn over and move to a cooler (medium heat) part of the grill and finish cooking, about another 8-10 minutes for medium-rare. Flat iron steaks are typically no more than 1/2′′ to 1′′ thick at their thickest part, so they
cook quickly.

Remove the steak from the grill and let it rest 5 minutes. Cut into thin slices across the grain and arrange on a serving platter. Drizzle with balsamic vinegar.