Flat Iron Steak With An Oriental Twist Recipes

ASIAN FLAIR FLAT IRON STEAK

Steps:

• 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.
• 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.

18 BEST FLAT IRON STEAK RECIPES

Steps:

• Mix olive oil, Cabernet, mustard powder, garlic, chives, parsley, salt, and pepper in a small bowl. Put the steak inside of a large, resealable bag and pour the marinade mixture over the bag. Before sealing, press on the bag to remove as much air as possible. Place bag in the refrigerator to marinate for 2-3 hours.
• Heat a nonstick skillet on medium-high heat. Add the steak and cook for 3-4 minutes on each side. (Medium-rare is recommended for the best taste.) If you desire a higher level of doneness, leave slightly longer and check frequently. Move steaks to a plate and throw out the marinade. Allow steaks to sit for about five minutes before serving.

ASIAN FLAT IRON STEAK

Steps:

• Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.
• Remove steak from marinade and discard remaining marinade.
• Heat a non-stick skillet over medium-high heat; cook steak just until outside is browned and seared, about 1 minute per side. Continue to cook until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove skillet from heat and allow steak to rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.

FLAT IRON STEAK WITH TANGO SAUCE

Steps:

• Remove the steak from the refrigerator about 20 minutes before cooking, so that it can come to room temperature. This will help the steak cook more evenly. Preheat a grill pan or outdoor grill over medium-high heat.
• In a small bowl combine the paprika, salt and pepper. Generously season the steak with the spice mix. Put on the grill pan and cook until medium-rare, about 4 minutes on each side. Remove from the pan to a cutting board and allow to rest for 5 minutes. Slice against the grain into 1/2-inch thick strips and arrange on a serving platter. Serve topped with tango sauce.
• Tango Sauce:
• Put all the ingredients, except the olive oil, in the bowl of a food processor or blender and pulse to combine. With the machine running, stream in the olive oil until well incorporated. Serve with the steak.

TENDER FLAT IRON STEAK

Steps:

• Mix all ingredients thoroughly and marinate steak for one hour.
• Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.