Grilled flat iron steak with tomatoes is a simple yet elegant dish that’s perfect for any season. Juicy, tender steaks are marinated with garlic, olive oil, salt, and freshly ground black pepper, then cooked to perfection on a hot grill. Sweet, marinated tomatoes are grilled alongside, adding vibrant color and natural flavor. Last New Year’s Eve, I prepared this dish on my outdoor grill, pairing it with several side dishes, and it was a hit. It’s a recipe that feels special enough for celebrations but simple enough for a weekday dinner.
Marinating and Preparing the Steak and Tomatoes
Marinating the flat iron steak for at least 30 minutes allows the flavours to penetrate the meat, enhancing both tenderness and taste. I use crushed garlic, olive oil, salt, and black pepper for a straightforward marinade that really lets the beef shine. While the steaks sit, I prepare the tomatoes by tossing them with olive oil, garlic, salt, and pepper. Once they hit the grill, they develop a natural sweetness and a lightly charred flavor that complements the meat beautifully. Just before serving, a sprinkle of fresh parsley brightens the dish and adds a lovely herbal note.
Grilling flat iron steak outdoors is one of my favourite ways to cook all year round. Whether it’s summer or the chilly months of winter, the aroma of steaks on the grill fills the garden and makes any meal feel like a celebration. For a slightly different texture, you can also cook the steaks on a hot griddle pan indoors, giving you flexibility without sacrificing flavour.
Serving Suggestions and Perfect Pairings
This dish pairs wonderfully with a variety of sides to create a complete meal. I like to start with a fresh and crunchy classic Waldorf salad as a starter, while golden, crisp fries from the air fryer make a perfect side for the main course. You can also add sauces if desired; my whiskey steak sauce works beautifully here, and the black pepper sauce soon that pairs perfectly with grilled steaks.
Serving the steaks thinly sliced against the grain alongside the marinated tomatoes ensures every bite is tender and full of flavor. The tomatoes can even act as a lightly saucy element for the plate, creating a natural, juicy balance without overpowering the beef. It’s a dish that’s as visually appealing as it is delicious, perfect for entertaining or a cosy dinner at home.
Grilled flat iron steak with tomatoes is one of those recipes that’s simple in preparation but sophisticated in presentation. The combination of juicy, marinated steak, sweet grilled tomatoes, and complementary sides creates a meal that feels celebratory while remaining approachable. Whether you’re cooking outdoors on a winter evening or just craving a flavorful, hearty dinner, this dish is sure to impress both family and guests alike.
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Grilled Flat Iron Steak with Tomatoes
Equipment
- Grill or heavy griddle pan
- Mixing bowls
- Chef’s knife
- Cutting board
- Tongs
- Aluminum foil
Ingredients
For the Steak
- 2 flat iron steaks, about 350 g / 12 oz each
- 2-3 garlic cloves crushed or finely chopped
- 2-3 tbsp olive oil
- Freshly ground black pepper to taste
- Salt to taste
For the Tomatoes
- Tomatoes on the vine or large tomatoes cut in half
- 1-2 tbsp olive oil
- 1 garlic clove finely chopped
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley finely chopped (to serve)
Instructions
Marinate the Steak
- Combine garlic, olive oil, black pepper, and salt in a bowl.
- Rub the marinade evenly over the steaks.
- Cover and let sit at room temperature for about 30 minutes.
Marinate the Tomatoes
- Place tomatoes in a bowl. Drizzle with olive oil, add chopped garlic, salt, and pepper.
- Toss gently to coat and set aside while the grill heats.
Cook the Steak
Grill Method
- Preheat the grill to high heat.
- Grill steaks for 3–4 minutes per side, turning once, until cooked to your desired doneness (see guide below).
Griddle Pan Method
- Heat a heavy griddle pan over high heat until very hot.
- Cook steaks for 3–4 minutes per side, depending on thickness and preferred doneness.
Steak Doneness Guide (internal temperature)
- Rare: 50°C / 120°F, Medium-rare: 54–57°C / 130–135°F, Medium: 60–63°C / 140–145°F, Medium-well: 65–68°C / 150–155°F
- Transfer steaks to a plate, cover loosely with foil, and let rest for 10–15 minutes.
Grill the Tomatoes
- Place the marinated tomatoes on the grill or griddle pan.
- Cook until softened and lightly charred, turning carefully.
- Remove from the heat and sprinkle with freshly chopped parsley.
Serve
- Slice the rested steak thinly against the grain.
- Serve alongside the grilled tomatoes, and add your favourite sauces if desired.
