Spicy Flat Iron Steak

This marinade tenderises and flavours the meat. The steaks should only be seared briefly on hot bbq or grill pan, the meat should be rare or it will be too tough. To serve slice thinly and accompany with a salsa, guacamole and flat bread. This recipe is for a small portion of meat each the accompaniments finish off the dish if you wish a large portion of steak this recipe serves 2.

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Portions: 4 Portions

Preparation: 15 minutes plus minimum 4-12 hours marinating

Cooking: 5 minutes


  • 300-400g flat iron steak (1 large or 2 steaks)


  • 2 hot banana wax peppers, jarred (optional), finely chopped
  • 1 red scotch bonnet pepper (2 if not using banana peppers), finely chopped
  • 3 garlic cloves crushed
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1 heaped tsp ginger finely chopped or gratedt
  • 1 tbsp brown sugar
  • 1/2 lime zest juice
  • 3 tbsp olive oil
  • pinch each of maldon salt or similar flake salt and freshly ground black pepper


To Marinate

  1. Place all the marinade ingredients into a non corrosive container large enough to hold the steaks, mix until well combined. Place the steak in the marinade and coat well, cover and refrigerate for 4-12 hours.

To Cook

  1. Remove from the fridge 30 minutes before cooking to allow the meat to come to room temperature. Heat a barbecue so that it is very hot or a grill pan over a high heat. Place the steak on the hot bbq or grill pan and cook for 1-2 minutes on each side so well seared but rare (be careful not to overcook). Allow the meat to rest for 5 minutes then thinly slice the steak/steaks across the grain.

To Serve

  1. Serve the thinly sliced steak with a salsa to your taste (spicy or mild), guacamole, salad leaves and flat bread of your choice.