Flat iron steak is one of my favorite cuts of beef for home cooking. It’s similar to flank or skirt steak, only much more tender; in fact, after the tenderloin, it’s the second most tender cut. Plus, it’s relatively inexpensive. Here, I’ve broiled it and topped it with a rich Asian-style brown sauce. With buttered rice and a steamed vegetable, it’s an easy and elegant dinner that you can have on the table in under 30 minutes.
“This is a fantastic, easy and well-appreciated recipe. I thought I made enough for leftovers. Sadly, (or gladly!) there were none!”
What You’ll Need To Make Broiled Flat Iron Steak with Soy Ginger Sauce
- Ginger and Garlic: Add depth and aromatic flavors to the sauce.
- Dry Sherry: Adds a nutty, sweet, and distinct Asian flavor to the sauce.
- Soy Sauce: Acts as the base for the sauce, providing saltiness, umami, and a deep, rich flavor that pairs well with the beef.
- Tomato Paste: Used in small amounts to add a hint of sweetness and a rich, concentrated tomato flavor that balances the saltiness of the soy sauce.
- Light Brown Sugar: Adds a touch of sweetness to counterbalance the saltiness of the soy sauce.
- Asian Sesame Oil: Used sparingly, lends a nutty character to the sauce and complements the other ingredients.
- Unsalted Butter: Used to finish the sauce, adding richness and glossiness, and also helps to mellow out and blend all the flavors together.
- Flat Iron Steak: The star of the dish, known for its rich flavor and tenderness. The recipe calls for a 2-pound steak; if you can’t find a large one, it’s fine to use two smaller steaks. Its uniform thickness and rectangular shape makes it ideal for grilling or broiling. Feel free to grill it, if you like.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Start the sauce by sautéing the ginger in a sauce pan with a bit of oil.
Add the garlic — I use a garlic press to mince it right into the pan — and cook a minute more. Do not brown.
Add the dry Sherry, soy sauce, brown sugar, tomato paste and water and simmer for 8 to 10 minutes, or until just slightly thickened.
Stir the sesame oil and butter, then set aside.
Place the steak on a broiler pan or rack over a baking sheet and season with salt and pepper.
Broil to desired doneness — about 5 minutes per side for medium rare — then cover with foil and let stand for about ten minutes. It’s very important to let the meat rest; if you cut it immediately, all the juices will gush out of the steak. Cut the steak into thin slices across the grain.
Serve with the brown sauce and enjoy.
You May Also Like
The post Broiled Flat Iron Steak with Soy Ginger Sauce appeared first on Once Upon a Chef.