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Recipe: Asian Flair Flat Iron Steak

One of our local food distributors has been promoting the sell of these becoming-ever-more-popular cuts of meat. After rummaging online recipes, and experimenting with my own, I came up with the following that my husband and I find quite tasty You can also try cooking it in your indoor grill (we have a Foreman). Serve this over salad greens, or wrap in warm flour tortillas, adding a bit of your favorite Asian dressing.

Asian Flair Flat Iron Steak Ingredients

  • 2 tablespoons sesame oil

  • 1 tablespoon minced garlic

  • 1 teaspoon salt

  • teaspoon onion powder

  • 1 teaspoon Cajun seasoning

  • 1 teaspoon green hot pepper sauce

  • 2 teaspoons soy sauce

  • 1 teaspoon teriyaki sauce

  • 2 teaspoons brown sugar

  • 12 ounces flat iron steaks

  • 3 tablespoons sesame oil

  • red bell pepper, sliced

  • 2 green onions, chopped

How to Make Asian Flair Flat Iron Steak

  1. Whisk together 2 tablespoons of sesame oil with the garlic, salt, onion powder, Cajun seasoning, hot pepper sauce, soy sauce, teriyaki sauce, and brown sugar in a bowl, then pour into a resealable plastic bag. Add the flat iron steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.

  2. Remove the flat iron steak from the marinade, and shake off excess. Discard the remaining marinade. Heat the remaining 3 tablespoons of sesame oil in a cast iron skillet over medium high heat until it begins to smoke. Sear the steak in the hot oil until cooked to your desired degree of doneness, about 3 minutes per side for medium. Remove the steak from the skillet and set aside to rest for 5 minutes before slicing thinly. While the steak is resting, cook the bell pepper in the hot skillet until it begins to soften, about 1 minute. Stir in the green onions, and cook for 30 seconds more. Serve the pepper mixture over the sliced steak.

Asian Flair Flat Iron Steak Nutritions

  • Calories: 444.9 calories

  • Carbohydrate: 7.1 g

  • Cholesterol: 77.2 mg

  • Fat: 35.8 g

  • Fiber: 0.9 g

  • Protein: 24.3 g

  • SaturatedFat: 8.3 g

  • ServingSize:

  • Sodium: 1296 mg

  • Sugar: 4.5 g

  • TransFat:

  • UnsaturatedFat:

Asian Flair Flat Iron Steak Reviews

  • This was very good. My husband ate two plates full I used a variety of vegetables. I used the sesame oil to cook the steak in. I was concerned it would be to strong, but it wasnt. It had a great taste. I made a salad with asian dressing (recipe was from Pampered Chef)to go along with it. Next time Im going to make sesame noodles, found it while I was looking for side dishes to go with the steak.

  • Very delicious

  • Where are the other ratings? Well, since I enjoyed the other recipe for steak by this cook, I decided to give this one a shot. I made one adjustment, because I was always told that sesame oil was for only adding flavor, not actually cooking in it..I used olive oil in place. Again, another recipe that will DEFINITELY be a keeper in our home.

  • Ive made several versions of Asian marinades & this by far is the best combination. Easy to make & the flavors blended well. I only marinaded for 8 hours & it was fine.

  • This makes a delicious steak for salad greens like mentioned. I used this on top of a typical asian inspired salad with mandarin oranges, broken up ramen noodles, red peppers and mushrooms. Wonderful marinade, thank you

  • I didnt have flat iron, but cut up stew meat, which worked just as well. Also, used olive oil to cook it in as suggested by another comment. Served this over brown rice and it was delicious. And quick Definitely a keeper

  • I marinated overnight and did not get a really strong flavor from the marinade. It was good, but thats a lot of ingredients to not have a prominent flavor. The best piece I had was when I put a couple leftover pieces in the fridge, so this might be really good in a salad.

  • This has a wonderful flavor. Flat Iron steaks used to be quite affordable but they have become quite popular and now can be pricey. I use a top sirloin steak instead. I let this marinate for 24 hours. The recipe calls for frying in sesame oil but I dont think the author meant toasted sesame oil. If you dont have regular (clear) sesame oil I would recommend putting a dash of toasted sesame oil in the marinade and using peanut of grape seed oil for frying. Sliced thinly against the grain of the meat, served with white rice and the peppers. I would use this same marinade for steaks and grill them. Thanks for a great recipe - I am glad I made it.

  • My girlfriend and I love this recipe; works on all types of meats as well, not just the flat-iron steaks. Also, the marinade time is nice, but not needed; simply marinating for an hour or two is fine.

  • Very delicious

  • The flavor was pretty good, but Im not sure it would be my first choice for steak.

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