This is our version of a classic Italian bistecca, made with flat iron steak. The flat-iron steak is a cut that’s full of flavour and perfect for a searing-hot grill.
We cook it on a soapstone to get that deep, even crust without burning the outside. Then we slice it thin and serve it over arugula with shaved Parmesan, a few roasted tomatoes, and a touch of balsamic and citrus to freshen things up.
This isn’t a fancy dish. It’s just grilled meat, done right.
What is a flat-iron steak?
We’re using a flat iron steak, also known as a top blade steak. It comes from the shoulder (chuck) of the cow and is well-marbled, flavourful, and perfect for grilling. In the Netherlands, this cut is known as sukade.
Because the sukade is cut just a bit differently from the flat-iron steak, there’s a thin line of connective tissue running through the middle of a sukade, a seam that stays too tough to eat, even after cooking.
In the Netherlands, sukade is almost exclusively used in stews, but it’s worth trying as a steak. Flat-iron steaks are cut in a way that removes the connective tissue. For this recipe, we used the Dutch sukade with the seam intact. After grilling, the seam is easy to see and just as easy to cut out on the plate.
We season this flat iron steak with just olive oil, coarse sea salt, freshly ground black pepper, garlic, and rosemary. It’s a flavour combo straight out of Tuscany, and the kind you’d find on a traditional bistecca alla Fiorentina.
In our Kamado, we use a regular stainless steel grate on one side and soapstone on the other side. The bread and cherry tomatoes go on the grates, the steaks go on the soapstone.
A soapstone is a thick slab of natural stone that holds an incredible amount of heat and spreads it evenly. Unlike a regular grill grate that gives you sear marks, the soapstone delivers a consistent, even crust over the entire surface of the meat. It’s perfect for grilling flat iron steak, which you want to cook quickly and hot, but without flare-ups or sudden temperature drops.
Because the meat is in complete contact with the hot surface, you get that Maillard reaction across the board, which results in the golden-brown crust that makes a steak taste like a steak. And since the soapstone hardly loses heat when you add cold meat, compared to cast-iron, the crust continues to build.
Once sliced, the juicy flat iron with its rich crust pairs beautifully with arugula, Parmesan, and a sweet-tangy touch of balsamic glaze. We also added a bit of lemon zest for brightness and balance.
Are you going to make this flat iron bistecca? Let us know in the comments. Or even better, take a photo and post it on Instagram. Tag @bbqhelden so we can see what you’ve made.
Ingredients
- 2 flat iron steaks (whole, about 2–3 cm thick)
- 1 sprig of cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 clove garlic, finely chopped
- Sea salt and black pepper
To finish
- Rocket (arugula)
- Parmesan flakes
- Olive oil
- Balsamic glaze
- lemon zest (or orange zest)
Instructions
- Prepare the marinade by mixing the olive oil, rosemary, garlic, salt and pepper. Rub it onto the steaks and let them sit in the fridge for an hour.
- Preheat your grill for direct heat with a soapstone. Let the stone get very hot.
- Place the steaks on the soapstone, let them sear for 3–4 minutes before turning.
- Continue grilling, turning regularly, until the internal temperature reaches 52°C (126F). Rest for 5 minutes under foil.
- Slice the steaks thinly against the grain.
- Arrange on a bed of rocket, sprinkle with Parmesan flakes, then drizzle with olive oil and balsamic glaze, and finish with a hint of fresh zest.
