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Grilled Asian marinated flat iron steak is a dish I love making when I want something bold yet simple enough for a weeknight. The rich marinade brings together savory salty sweet and spicy notes soaking deep into a tender cut and it always impresses at the dinner table. If you are a fan of big flavors and quick outdoor cooking this steak will win you over.
I stumbled on this recipe while craving takeout flavors and happened to have a flat iron steak in the fridge. The sauce reduction at the end turns the steak into something restaurant worthy and now it is requested at every family barbecue.
Ingredients
- Soy sauce: gives deep umami and seasons the steak throughout. For best results choose a naturally brewed soy sauce without caramel coloring.
- Shaoxing wine: adds a subtle aromatic depth. If you cannot find it use dry sherry for a similar flavor.
- Honey: balances saltiness and brings a rich caramelization on the grill. Look for a light honey that is easily pourable.
- Sesame oil: provides nutty background notes. Toasted sesame oil gives the marinade even more character.
- Minced ginger: brightens everything and keeps the flavors fresh. Use young firm ginger and mince finely.
- Garlic: boosts savoriness. Fresh cloves make a big impact so avoid pre-minced jarred garlic if possible.
- Crushed red pepper flakes: deliver a little fire but not too much. Use freshly crushed if you love heat.
- Sambal oelek: gives depth and a punchy chili garlic flavor. If unavailable substitute with chili paste or even a small spoon of sriracha.
- Flat iron steaks: are tender and grill up beautifully holding onto marinades without becoming tough. Choose steaks with even marbling and avoid any with graying or dry edges.
Step-by-Step Instructions
- Marinate the Steak:
- Combine all marinade ingredients in a measuring cup and vigorously whisk until the honey dissolves and everything is evenly combined. Pour the mixture into a resealable plastic bag set over a bowl for easy filling.
- Massage and Chill:
- Place the flat iron steaks in the bag. Seal and massage gently to coat all surfaces. Place the bag flat in the refrigerator and marinate for at least three hours flipping halfway through if possible to ensure every part gets flavorful.
- Heat the Grill:
- Preheat your outdoor grill to medium-high. Scrub the grates clean and oil them lightly to prevent sticking. You want the grill hot so the steak sears and caramelizes.
- Grill the Steaks:
- Remove the steaks from the marinade and let any excess drip off back into the bag. Place steaks on the grill and cook to your desired doneness. For medium rare grill about 4 to 5 minutes per side depending on thickness. Watch for flare-ups since the marinade contains honey.
- Reduce the Marinade:
- While the steaks cook pour the leftover marinade from the plastic bag into a saucepan. Set over medium heat and simmer for ten to fifteen minutes stirring occasionally until the liquid has reduced by half and thickened to a glossy sauce.
- Serve and Sauce:
- Rest the steaks for a few minutes after grilling to let juices settle. Slice thinly against the grain. Drizzle reduced sauce over the top and finish with sliced green onions or sesame seeds if you like.
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Grilling flat iron with this marinade reminds me of summer nights by the patio when my uncle would always sneak a bite straight off the cutting board and say it tasted better this way. The honey in the sauce is my personal favorite because of the way it crisps up on the grill.
Storage Tips
Leftover steak keeps beautifully in a sealed container in the refrigerator for up to three days. Always let it cool first. To reheat slice thinly and warm gently to avoid drying it out. The sauce can be stored separately and used to moisten reheated slices.
Ingredient Substitutions
If you do not have Shaoxing wine dry sherry or mirin will keep the marinade on track. No sambal oelek in your pantry A simple chili garlic sauce will work. Flank steak or skirt steak can step in for flat iron with equally delicious results.
Serving Suggestions
This steak shines when paired with steamed jasmine rice or quick stir-fried vegetables. I also love making steak lettuce wraps for a fresh crunchy twist. Sprinkle chopped peanuts or fresh cilantro to finish for extra pop.
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Cultural or Historical Context
Flat iron steak is a relatively new cut prized for its tenderness and affordable price once considered scrap. The Asian-inspired marinade pays homage to classic Chinese barbecue but merges well with backyard American grilling traditions that center around smoky flavors and easy gatherings.
Common Recipe Questions
- → How long should the steak marinate?
It's best to marinate the flat iron steak for at least three hours to allow the flavors to fully penetrate.
- → What can I substitute for Shaoxing wine?
Dry sherry or mirin can be used in place of Shaoxing wine if you don't have it available.
- → How do I tell when the steak is done?
Cook steak to your preferred doneness, using a meat thermometer or by touch for accuracy. Medium-rare is recommended.
- → Should the marinade be discarded?
Instead of discarding, the marinade is simmered to reduce and then drizzled over the finished steak for extra flavor.
- → Can this be cooked indoors?
Yes, a grill pan or broiler works well if an outdoor grill isn't available. Adjust cooking times as needed.
- → Is this dish spicy?
It has a gentle kick from red pepper flakes and sambal oelek, but the heat can be adjusted to taste.