Flat iron steak is the American name for the cut known as butlers’ steak in the U.K. and oyster blade steak in Australia and New Zealand. This flavorful cut of meat is gaining popularity throughout the U.S. It has become one of our favorite cuts of meat as it is frequently on sale at our local grocery store, and super easy to cook.

In this recipe we combined a great smokiness with some awesome southwestern flavors, caramelized white onions and yellow peppers, and finished with some fresh rosemary. All these flavors combined to make a quick and easy weeknight family meal.

flat iron steak2-edited2

Smoked Southwestern Flat Iron Steak With Peppers And Onions

Ingredients

For The Rub

2 tablespoons smoked paprika

2 tablespoons brown sugar

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon garlic salt

2 teaspoons cider vinegar

1 teaspoon Worcestershire sauce

For the Topping

1/2 large onion

1 large yellow, red, or green onion (whatever you have on hand)

1 tablespoon of sugar

1 tablespoon fresh rosemary

1 tablespoon olive oil

Cooking Directions

Combine all the ingredients for the rub and rub generously over both sides of the flat iron steak. Start your pellet grill on smoke with the lid open for 4-5 minutes. Place the steak on the grill and smoke for an hour to an hour and a half depending on how much flavor you want.

While your flat iron steak is smoking, cook your onions and peppers. Start by slicing the onions and pepper length wise so they’re long. Add your olive oil and heat your pan to medium. Add your peppers and onions and sauté for 8-10 minutes. Then add your sugar and reduce heat to low, occasionally stirring for about 15-20 minutes. The last five minutes of cook time add your rosemary and wait for the steak. Make sure to time it so the onions and peppers are still warm for your steak.

After your steak is done smoking take it off the grill, and turn the grill to high. At this point it might be good to check the temperature of your steak. We suggest eating flat iron steak at medium rare, which is 130-135 degrees. When your grill is nice and hot place your steak back on the grill for 2-3 minutes on each side. We always suggest having a remote thermometer for best results. No one likes an over-cooked steak!

After the steak is done to your liking, take it off the grill and let it rest for about five minutes. Top with the onion and pepper topping and enjoy! We hope you loved this flavorful steak as much as we did.

flat iron steak3-edited