This is a best-kept secret of butchers. If you can’t find flatiron steak (cut from tender top blade of a chuck roast), then try a flank or hangar steak. Make certain not to cook this meat past medium, or it could be become tough.
4 lb. flatiron steak (or use a flank steak)
Kosher or sea salt and freshly ground black pepper, or a dry rub of your choice
Good olive oil
Make sure your grill is clean, lightly oiled and very hot. Brush meat with oil and generously season with salt and pepper (or coat with your dry rub) on both sides. Place steak on hottest part of grill and char for approximately 6 – 8 minutes per side for medium rare to medium.
IMPORTANT TIP: Let it rest. Make sure to place cooked steak on platter, cover with foil and let it rest for 6 – 8 minutes to allow the juices to flow back into the meat.