Korean Barbecue Flat Iron Steak Recipes

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.

KOREAN BARBECUE FLAT IRON STEAK

Steps:

• Slice flat iron steak no more than 1/4-inch thick at a 45° angle. Add the beef strips to a bowl, pour the Korean barbecue sauce over the top, cover, and refrigerate for at least 1 hour.
• After the beef has marinated, thread the steak onto the skewers as shown in the photo. Do not over pack the skewers.

KOREAN BARBECUED FLANK STEAK

Steps:

• In a shallow dish (or I use a plastic ziploc bag), combine the grill seasoning, tamari, honey, red pepper flakes , garlic, sesame oil, scallions and vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes. (I usually do this in the morning and let it sit all day in the fridge.).
• Preheat an indoor electric grill (I use a Foreman grill) or outside grill to medium high. When the grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7-8 minutes on each side for medium well or to your doneness. (On my Foreman grill it takes about 6-8 minutes for our tastes.).