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Flat Iron Steaks

Flat Iron Steaks

By Traeger Kitchen


Our grilled flat iron steak gets a quick sear before its sautéed in a delicious sauce. It’s the perfect date night steak that will definitely leave a good impression.

Prep Time

20 Minutes

Cook Time

40 Minutes

Pellets

Mesquite

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
2 (1 lb) flat iron steaks
4 Tablespoon Worcestershire sauce
As Needed Traeger Prime Rib Rub
6 Tablespoon unsalted butter, cold
1/2 Medium Yellow onion, thinly sliced
To Taste kosher salt
1 Tablespoon garlic, minced
1 Teaspoon dried oregano
1/4 Cup tomato paste
2 1/2 Cup dry red wine
To Taste finely ground black pepper

Steps

  • 1

    On a sheet pan, coat the steaks on both sides with the Worcestershire sauce and allow to marinate for 30 minutes, at room temperature.

    Ingredients
    • 2  (1 lb) flat iron steaks

    • 4 Tablespoon Worcestershire sauce

  • 2

    When ready to cook, set the Traeger temperature to 165˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    165 ˚F / 74 ˚C

    Super Smoke

  • 3

    Season the steaks with Traeger Prime Rib Rub on both sides. Insert the probe horizontally into the center of the steak. Place the steaks directly on the grill grates, close the lid, and smoke for 45 minutes.

    165 ˚F / 74 ˚C

    Ingredients
    • As Needed Traeger Prime Rib Rub

  • 4

    In a large saucepan over medium-high heat, melt 2 tablespoons of butter. Add the onions and sauté until tender, about 5 minutes. Season with salt.

    Ingredients
    • 2 Tablespoon unsalted butter, cold

    • 1/2 Medium Yellow onion, thinly sliced

    • To Taste kosher salt

  • 5

    Add the garlic and oregano and sauté until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.

    Ingredients
    • 1 Tablespoon garlic, minced

    • 1 Teaspoon dried oregano

    • 1/4 Cup tomato paste

    • 2 1/2 Cup dry red wine

  • 6

    Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce to taste with salt and pepper.

    Ingredients
    • 4 Tablespoon unsalted butter, cold

    • To Taste kosher salt

    • To Taste finely ground black pepper

  • 7

    After steaks have finished smoking, remove them from the grill and increase the grill temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 8

    Place the smoked steaks directly on the grill grates and cook for 2 minutes per side, or cook until the internal temperature reaches 130˚F, or desired doneness.

    450 ˚F / 232 ˚C

    130 ˚F / 54 ˚C

  • 9

    Remove the steaks from the grill, transfer to a cutting board and tent them with foil. Allow them to rest for about 10 minutes before slicing against the grain. Drizzle the sauce over the steaks before serving. Enjoy!

Cooking Notes

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