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Grilled Flat-Iron Steak with Avocado, Tomato, and Red Onion Salad

Grilled Flat-Iron Steak with Avocado, Tomato, and Red Onion Salad

Grill up this flavorful cut of beef for Father's Day!

  • Prep Time: 20 minutes
  • Total Time: 45 minutes plus time to marinate
  • Yield: 6


  • 1/2 cup chopped onion
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green bell pepper
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons chopped fresh oregano leaves
  • 1 tablespoon plus 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 cup white vinegar
  • 1 cup vegetable oil
  • 2 pounds flat-iron steak (also known as top blade)
  • 1 tablespoon olive oil
  • Avocado, Tomato, and Red Onion Salad, for serving


  • In a small bowl, combine onion, bell peppers, garlic, thyme, oregano, 1 tablespoon salt, sugar, 1 teaspoon black pepper, and vinegar. Whisk in vegetable oil.

  • Add steak to a gallon-size resealable plastic bag or other container. Pour in marinade and refrigerate overnight.

  • One hour before serving, remove steak from refrigerator and allow it to sit at room temperature.

  • Preheat a grill to high.

  • Remove steak from marinade. Discard marinade. Season steak with remaining teaspoon salt, 1/2 teaspoon pepper, and olive oil. Grill steak for 7 to 8 minutes per side for medium-rare. (Flat-iron steak is at its best if you do not cook it past medium.) Remove steak from grill and let it rest 5 minutes, then thinly slice steak across grain and serve it with Avocado, Tomato, and Red Onion Salad.

  • Cook's Note: Instead of using the onion-pepper mixture as a marinade, you can use half to baste the steaks and the other half as a dressing for the salad.

Recipe Details