Tested till perfect Marinated Flatiron Steak
Photography by Matthew Kimura

Marinated Flatiron Steak

Stephen Alexander of Cumbrae's Meats in Toronto is a third-generation butcher. “Every cut is a great one; it really depends on how you prepare it,” he says. Follow the recipe to remove the connective tissue in the flatiron steak (actually a top blade) or ask your butcher to prepare it for you.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2006

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 2 lb 2lbflatiron steak or top blade simmering steak, about 2 inches (5 cm) thick

Zesty Marinade:

  • 3 tbsp 3tbspextra-virgin olive oil
  • 3 tbsp 3tbspWorcestershire sauce
  • 1 tsp 1tsppepper
  • 1 tsp 1tspchopped fresh rosemary
  • 1/2 tsp 1/2tspsea salt
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Using sharp knife, trim off fat and connective tissue (silverskin) from top of steak. Cut steak horizontally in half along silverskin running through middle of steak. Trim off silverskin. Place both steaks in glass baking dish.

Zesty Marinade: In bowl, combine oil, Worcestershire, pepper, rosemary and salt ; pour over steaks and turn to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Place steaks on greased grill over medium-high heat; brush with remaining marinade and discard remainder. Close lid and grill, turning once, until medium-rare, about 15 minutes.

Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain.

Nutritional Information Per each of 8 servings: about

cal 183 pro 18g total fat 12g sat. fat 3g
carb 1g fibre 0g chol 46mg sodium 200mg

% RDI:

calcium 2 iron 14 folate 2
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