A simple rub, using a unique combination of readily available ingredients, enhances this beefy tender steak. Be sure not to overcook, and it’s best to let the steak rest before slicing. If it’s too cold to grill outdoors, cook the steam under the broiler (an upside down grill – who knew).
One 2-pound flat iron steak
2 tablespoons light brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly cracked black pepper
1 teaspoon salt
Lay the steak(s) in a shallow pan or baking dish. Mix the brown sugar, garlic powder, onion powder, black pepper and salt together in a small bowl. Evenly distribute half of the rub over the top of the steak and rub and press into the meat. Flip the meat over and repeat with the remaining rub. Cover and let stand for 30 minutes at room temperature.
Preheat a grill to medium-high. Place the steak on the grill and cook for 6 minutes. Flip and cook for about 4 more minutes for medium-rare, 6 more minutes for medium and 8 more minutes for medium-well or well done. Remove from the grill to a platter and cover with foil. Let rest for 10 minutes. Slice into thin or thick slices as desired.