Pan-Seared Flat Iron Steak with Herb Topping

Name: Pan-Seared Flat Iron Steak with Herb Topping
Prep time: 5 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 (8 oz) flat iron steak; kosher salt, to taste; 1 green onion; 1/4 cup fresh parsley leaves; 1 tbsp olive oil; 1 tsp malt vinegar; black pepper, to taste; 2 tbsp cooking oil

Pan-seared flat iron steak is a tender, flavorful cut that cooks quickly on the stovetop and pairs beautifully with a fresh herb salad made from parsley, green onions, olive oil, and malt vinegar.

🌍American 🏷️Flat iron steak 🏷️Steak 🏷️Pan-seared 🏷️Herb topping Quick dinner

🏷️

🏷️Weeknight meal

-0:00

everydayisfeastdaonTikTok

Total

15 min

Servings

1

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by everydayisfeastda

-0:00

everydayisfeastdaonTikTok

Ingredients

1 (8 oz) flat iron steak
kosher salt, to taste
1 green onion
1/4 cup fresh parsley leaves
1 tbsp olive oil
1 tsp malt vinegar
black pepper, to taste
2 tbsp cooking oil

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Instructions

1
Season the flat iron steak generously on both sides with kosher salt and let it rest on the counter.
2
While the steak rests, prepare the herb topping. Thinly slice the green onion and chop the parsley leaves.
3
In a small bowl, combine the sliced green onion and chopped parsley.
4
To the herbs, add kosher salt, olive oil, malt vinegar, and freshly ground black pepper. Mix to combine and set aside.
5
Preheat a heavy-bottomed pan or skillet over medium-high heat. Add a couple of tablespoons of cooking oil.
6
Carefully lay the steak in the hot pan, away from you, to avoid splatter.
7
Sear the first side for about 1.5 minutes until a deep brown crust forms.
8
Flip the steak and cook the second side for about 45 seconds for a medium-rare finish.
9
Remove the steak from the pan and transfer it to a cutting board to rest for a few minutes.
10
Slice the steak thinly against the grain. For flat iron, you may need to cut at a slight angle to get the most tender slices.
11
Arrange the sliced steak on a board or plate and top with the prepared herb salad.

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Tips & Notes

Pro tips

Pat the steak completely dry before cooking to maximize browning and crust development.
Let the pan and oil reach a shimmer before adding the steak—this prevents sticking and creates a flavorful fond.
Avoid pressing down on the steak while cooking; let it sit undisturbed for 2–3 minutes per side for even browning.
Add the herb topping just before serving to keep the herbs fresh and prevent wilting.

Substitutions

Flat iron steak → flank steak or skirt steak (similar flavor and affordability, slight differences in tenderness)
Fresh parsley → fresh cilantro or mint (changes herb profile but maintains brightness)
Malt vinegar → sherry vinegar or red wine vinegar (maintains acidity and depth)

Storage & make-ahead

Leftover cooked steak keeps refrigerated for up to 3 days; reheat gently in a skillet over medium heat or slice cold for salads.

Common Questions

What temperature should flat iron steak be cooked to?

Pan-sear over medium-high heat until a golden crust forms. For medium-rare, cook until internal temperature reaches 130–135°F, then rest before serving.

Can I substitute malt vinegar in the herb topping?

Yes. Red wine vinegar, sherry vinegar, or apple cider vinegar work well as 1:1 replacements with similar acidity and flavor balance.

How do I prevent the steak from sticking to the pan?

Use 2 tablespoons of cooking oil and heat the pan until shimmering before adding the steak. Avoid moving it for the first 2–3 minutes to allow a crust to form.