In a small bowl, combine the softened butter, sundried tomatoes, parsley, and lemon juice. Mix well until all ingredients are fully incorporated. Transfer the mixture onto a piece of parchment paper or plastic wrap and shape it into a log. Roll it tightly and refrigerate until firm, about 30 minutes.

In a small bowl, mix together the minced garlic, oregano, smoked paprika, salt, and black pepper. Rub the mixture all over the flat iron steak, ensuring it is evenly coated.

Heat olive oil in a skillet over medium-high heat. Once hot, add the seasoned flat iron steak. Cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer your steak more done. Use a meat thermometer to check for doneness (130°F for medium-rare).

Remove the steak from the skillet and let it rest for about 5-10 minutes on a cutting board. This helps the juices redistribute throughout the meat.

Slice the steak against the grain and serve with slices of the sundried tomato compound butter on top. Allow the butter to melt over the warm steak for added richness.