Monday, January 30, 2012

{ asian-inspired flat iron steak }

Dinner menus can be a challenge in our home. I generally prefer something on the lighter side of things (and could eat pasta any night). Ty, on the other hand, would eat a huge hunk of red meat seven-days-a-week and be as happy as a pig in [gravy-soaked] slop. And that's not even throwing Aidan and Paige into the mix -- we'd be dining on weiners and mac and cheese at every meal if we based our decisions on their culinary preferences.
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

  • 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.

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