Flat Iron Steak

If you’ve never tried flat iron steak, we think it’s time for a life-changing experience. It’s taken from the shoulder and has a deep, meaty flavor that pairs perfectly with full-bodied sauces.

This cut used to be thought of as tough and sinewy. But that was then, and this is now. Researchers (yes, researchers) discovered a way to slice the flat iron steak that leaves a lean cut with rich marbling. Isn’t science a beautiful thing?

Pineapple Marinated Flat Iron with Coconut Pineapple Rice

4.5 from 2 votes
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Course: Main Course
Cuisine: American
Protein: Beef
Cut: Flat Iron
Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 2 people


  • 2 ea ButcherBox Flat Iron Steaks

Pineapple Marinade

  • ¼ c pineapple juice
  • ¼ c olive oil
  • 2 Tbsp lime zest
  • 1 Tbsp ginger minced
  • 1 Tbsp garlic minced
  • 1 Tbsp brown sugar
  • 1 Tbsp kosher salt
  • 1 tsp black pepper

Coconut Pineapple Rice

  • 1 c jasmine rice
  • 1 c coconut milk unsweetened
  • 1 c water
  • 1 Tbsp ginger minced
  • 1 Tbsp garlic minced
  • ½ ea pineapple grilled and diced
  • 1 ea lime grilled, juiced
  • 3 ea scallions grilled and chopped
  • 2 tsp kosher salt
  • 1 tsp white pepper


  • Mix all marinade ingredients and marinate steaks for at least 1 hour, up to 2 hours.
  • Preheat oven to 375°F. Mix rice, coconut milk, water, ginger and garlic and cook according to instructions on rice package.
  • Preheat grill pan, and add oil. Once oil starts to smoke, sear steaks on both sides for 2 minutes per side and finish in oven for 8 minutes, or until meat thermometer inserted into thickest part reads 120°F. Let steaks rest for at least 8 minutes before slicing against the grain and serving.
  • Once rice is done, remove from heat and let rest uncovered for at least 10 minutes. Fluff rice with rice paddle or fork, then quickly stir remaining ingredients into rice. Be careful not to overmix or you might break the rice. Serve alongside sliced steak and enjoy!
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