Which is why I was excited to try this recipe. It's red meat, so Ty was happy. And the cuts of beef weren't steak-house massive, which appealed to me (Aidan and Paige ate weiners). I loved the Asian flare, as well as how easy it was to prepare on the grill pan indoors.
Asian-Inspired Flat Iron Steak
(adapted from savorysweetlife.com)
- 1/2 cup soy sauce
- 1/2 cup sherry (or cognac)
- 1/4 cup honey
- 2 tablespoons sesame oil
- 2 tablespoons (heaping) minced ginger
- 2 tablespoons (3-5 cloves) minced garlic
- teaspoons crushed red pepper flakes
- 2 flat iron steaks
- 2 tablespoons roasted sesame seeds (garnish)
- 2 green onions, slivered (garnish)
In a medium-sized bowl, whisk together soy sauce, sherry, honey, sesame oil, garlic, ginger and red pepper flakes.
Place the steaks and marinade in a ziplock bag and chill in the refrigerator for 3-6 hours.
For medium-rare steaks, grill on high heat for 4 minutes per each side. Allow steaks to rest for 5 minutes before slicing and serving.
Sprinkle roasted sesame seeds and green onion slivers on top to garnish.