email series
Broiled Asian-Style Flat Iron Steak
Tender flat iron steak broiled and topped with a rich Asian-style brown sauce.
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 cheap. 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.
What you’ll need to make Asian-Style Flat Iron Steak
The recipe calls for a 2-pound flat iron steak; if you can’t find a large one, it’s fine to use two smaller steaks. (Note: it is sometimes called a petite tender or top blade steak.) As you can see, it’s uniform in thickness and rectangular in shape, which makes it perfect for grilling or broiling. Feel free to grill it, if you like.
How to make Asian-Style Flat Iron Steak
Begin by prepping the ginger. Simply peel off the skin, then slice thin. Cut the slices into strips, gather the strips together and then slice again in the other direction to finely chop.
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 8-10 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
- Beef with Broccoli
- Vietnamese-Style Meatballs with Chili Sauce
- Korean-Style Beef Bulgogi Burgers
- 30-Minute Asian Beef Bowls
Broiled Asian-Style Flat Iron Steak
Tender flat iron steak broiled and topped with a rich Asian-style brown sauce.
Ingredients
For the Sauce
- 1 tablespoon vegetable or peanut oil
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 1/2 cup dry Sherry
- 1/3 cup soy sauce (use gluten-free if needed)
- 2 tablespoons tomato paste
- 1/4 cup light brown sugar
- 1/2 cup water
- 1 teaspoon Asian sesame oil
- 1 tablespoon unsalted butter
For the Steak
- 1 (1.75-2 pound) Flat Iron Steak
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the broiler and set an oven rack in the top position.
- Heat the oil in a small saucepan over medium heat. Add the ginger and cook until softened and fragrant, a few minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the dry Sherry, soy sauce, tomato paste, brown sugar and water; bring to a boil, then turn the heat down and simmer gently until just slightly thickened, 8-10 minutes. Add the sesame oil and butter and stir until the butter is melted. Set aside.
- Season the steak on both sides with salt and pepper and place on a broiler pan (or rack on top of a baking sheet). Broil the steak to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer the steak to a cutting board; cover with foil and let rest for 10 minutes to let the juices settle (don't rush this step or the juices will gush out of the steak when you cut it). Cut the steak into thin slices across the grain and serve with the sauce.
Pair with
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 483
- Fat: 24g
- Saturated fat: 10g
- Carbohydrates: 19g
- Sugar: 15g
- Fiber: 1g
- Protein: 45g
- Sodium: 2019mg
- Cholesterol: 152mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Reviews & Comments
Add a Review or Question
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Another great recipe, Jenn! Thank you for introducing me to flat iron steak – a tender and flavorful cut of meat. Not all groceries carry it, but definitely worth tracking it down. And the sauce was so good, I’m looking to use it on other dishes as well.
This is — by far — the best steak recipe I have ever tried. Hands down better than any restaurant. The sauce is so amazingly good, I don’t even have words to describe it. It has such a complex flavor from the fresh ginger, soy sauce and sherry, but sweetened with brown sugar, you could almost drink it out of a bowl!! I took the flat iron steak out of the package and let it sit on waxed paper for about 30 minutes prior to cooking, and used only salt and pepper for seasoning. I made the sauce first, and it was so good, I didn’t want the steak to have competing flavors. I cooked the steak in a cast iron skillet, lightly greased with olive oil, on medium-high for 5 minutes per side, until the internal temperature reached 135 F (medium rare). The only thing I regret was not taking photos of this meal to tempt other readers to try this recipe, but I certainly will next time!
What can I use instead of sherry? Would wine do?
Hi Marie, Sherry has a pretty distinct taste, but you could try substituting a dry white wine. Hope you enjoy!
Absolutely delicious! Even my teenagers gave it a 10 out of 10.
My family really enjoyed this dish! It was so easy to make and very inexpensive! I received many compliments on the flavor.
Can this be made on the grill? If so, how would you do it?
Definitely, Karen – cook the exact same way over high heat on a covered grill. Enjoy!
Hi all! I just wanted to say that I made this tonight with a 1.9 lb top sirloin & it was INCREDIBLE. However- I checked the color & texture at the 5 minute flip Mark & was afraid I was going to ruin it so I took it out & put it on a super
Hot griddle & seared each side for 3 ish minutes each, then continued with Jen’s method of covering to rest. My husband is the steak master here… I was so nervous it wouldn’t turn out you guys!! But it was absolutely perfect. He’s working late tonight & I had to cut my son off just so he’d have some to try!! Jen, I did make your brown sauce for this & am pairing it with your super crunch Thai salad & spicy peanut dressing. Truly amazing recipes. So thankful you took the time to share them all with us.
So glad it turned out, Shayda! 😊
My family loved this recipe. We had never used flat iron steak before. This was such a simple recipe and it came out great. I served with rice and the green beans.
OMG! This was AMAZING! Did not change a thing….and for sure go with the Flat Iron Steak…truly delish! Thank you Jenn for another wonderful dish!
Oh goodness! This was delicious!!! I had never cooked a flat iron steak before. You are right! This cut is amazing. The sauce was like the cherry on top. I served it with your steamed broccoli and white rice. My 8 year old proclaimed this her new favorite meal. Then, she said, “This is another recipe from Once Upon A Chef, isn’t it?” Thank you so much!
So simple and delicious!! I’ve made it a dozen times and always comes out perfect.
This turned out so nice and came together with very little effort. What’s great is that this isn’t your everyday type of meal but it now can be. I recommend the pair with recipes as accompaniments.
I purchased a 2.75 lb. flank steak by mistake. I know this cut is quite a bit tougher than flat iron would it still work? If not can you recommend another of your recipes in which I could use it? I had planned on using half for this recipe and half for the beef and broccoli – which my family loves and asks for all the time!!!
It will work just fine, Vikki. Enjoy!
Could you use a London Broil cut for this or would that be too tough? If too tough, could the sauce be used as a marinade?
Hi Bonnie, Yes, it’s fine to use London broil but the sauce cannot be used as a marinade. Enjoy!
Thank you for the prompt reply to my query about the dry sherry. I don’t know how you manage everything! I bought the dry sherry and made this tonight, and my husband was having seconds and said, “This is just terrific! Really delicious!” I agreed, and was pleased that it was simple, too. Thank you so much! We’ll enjoy it again soon. (And I spent some time this morning making your turkey-spinach meatballs. They are in the freezer waiting for arrival of our kids and grandkids next week. They will vanish in no time!)
I should also have asked if there are good substitutes for dry sherry, or if you have other recipes that use it.
There are several recipes on the site that call for sherry; a couple of which are Beef with broccoli and Oven Baby Back Ribs. Sherry has a pretty distinct taste but if you’d prefer not to buy it, you could try substituting a dry white wine, Chinese rice wine or chicken stock (for a non-alcohol option). Hope that helps!
Does dry sherry keep? And if so, how do you keep it? And for how long will it keep? I suspect we will want to make this recipe again, so I am willing to buy a bottle to try this recipe.
Hi Judy, For cooking purposes, you can probably keep a bottle for up to a year. Store sherry in a cool, dark place (the fridge is okay too), preferably upright to minimize the contact area with the air inside the bottle.
This dish was excellent. I got alot more comfortable making rarer steak with this dish and it has improved my life. I like the recipe as is served with rice and asparagus
I have recently fallen in love with flat-iron steak and your Asian sauce for this is outstanding. I could eat it with a spoon. I have passed on the recipe to family members too.
LOVED this steak and sauce! It is packed with flavor and so simple to prepare. I had only used flat iron steak in chili before and thought it had to cook for hours to get tender. What an injustice to this wonderful steak! Just finished this for dinner and can’t wait to make it again. Thanks Jen!
This was delicious! The butcher said that in November this cut was not on the shelf, but he had enough on hand. It cooked perfectly at 5 min per side.
A guest had a garlic allergy, so I did not add garlic; I have to keep to minimum sugars, so I subbed a little honey for the brown sugar. The sauce was lovely.
Soooo good! I made the sauce from memory, so might have been slightly different, but thanks for the inspiration. Definitely making again. And flat iron is my favorite steak!! Anytime the grocery store has a deal on it, I stock up.
Hi Jen, thank you for sharing all your yummy recipes. I’ve tried many of them and it’s husband approved. I served this one last night and our guest loved it. The yummiest steak we ever had.
Wow! This was really yummy! I didn’t have dry sherry, so I took another reviewer’s suggestion and used sake. I couldn’t find “flat iron steak” but a butcher told me I could get a blade roast and cut it in half. Just remove the membrane in the middle and that’s the same thing as the flat iron steak. The hubs was impressed and requested I make it again. Five stars!! (And thanks so much for the recipes, I’m new to the site and I love it!!)
Just a quick question. Are you using toasted sesame oil or plain? I find they have a totally different flavor. Love all your recipes.
Just regular sesame oil. Hope you enjoy!
I made this for the first time tonight and everyone loved it! The kids said “yummy!!” as they smothered their beef in it. I prepared steamed broccoli as a side vegetable and that too got smothered in the sauce.
I didn’t have sherry so used Japanese sake and it turned out just fine.
Thank you for another tasty recipe that was quick and easy to prepare!
Just had this for dinner; let me first say that we are steak lovers and had never had flat iron because grocery stores in our remote area of NH don’t carry it– it was incredible. Looks like I’ll be traveling for beef! The sauce was amazing, I literally drank it out of the pot. Props Jenn, another amazing recipe! Thank you!
Jenn,
This is a fantastic, easy and well-appreciated recipe. I thought I made enough for leftovers. Sadly, (or gladly!) there were none!
I appreciate your step-by-step, this-is-what-it-should-look-like pictures! Very helpful for the cooking-challenged side of the family!
Recipe is printed and added to the UOAC folder!
How far in advance can the sauce be prepared prior to serving. Can I make it at home to bring it to a dinner party to reheat on their stove and cook the steak there? If so, how should it be stored between preparing and serving? Thanks!
Hi Kelly, You can definitely make it ahead and store in tupperware. Thin it with a bit of water if necessary when you reheat it.
I found this to be a bit bland. It was good, but not great. I will not be making it again. Disappointed!
Yum. Yum. Yum. Easy to make. Incredible flavor. And a really practical cut of beef.
This was very tasty and so easy to make! My 7 yr. old son (a picky eater) had seconds and my husband wants to add it to our regularly-prepared meals. We can’t wait to try more of your recipes!
Hello Jen
I am new to cooking steak and never done it before
Trying this recipe for hubby but I got a T-bone and rib eye steak
Can I still broil that cut of meat and if yes for how long?
Thanks for the great website /I have tried a few recipes and they all turn out perfect especially the bulgur salad yum:)
Hi Zehra, Glad you are enjoying the site! You can definitely broil the steaks; cook time depends on a few factors. Here’s a good resource: http://www.bettycrocker.com/how-to/tipslibrary/charts-timetables-measuring/timetable-broiling-meats
Check out hanger steak, flatiron steak, and skirt steak – all less expensive, all delicious!!
This is the best terryaki-like sauce I’ve ever had. I loved it on the steak and I loved it even more on my salad!! I’m keeping the sauce recipe for an Asian salad dressing. Better than any store bought!! Big time thanks Jen!!
In ref. to Broiled Asian-Style Flat Iron, I didn`t have a flat-iron steak, but had several filot mignon, so used those instead and made the sauce exactly. OMG, that was so delicious and so very very good. Will try the flat-iron next time, but do have a question, isn`t a flat-iron like a brisket? and if so isn`t it tough? Sorry not too sure about different cuts of meat. Thank for the advice.
Hi Pauline, Glad you enjoyed. Flat iron is not like a brisket at all — it’s a very tender, quick-cooking cut. Try it, it is much less expensive than filet and almost just as tender. I promise you will not be disappointed!
I tried my first recipe “Asian Flat Iron Steak along with the green beans and rice” from your website today for lunch. Highest ratings from all of my family-a tough crowd indeed….thank you for making me look good! Can’t wait to try another one of your amazing recipes.
If you’re cooking one just a little thinner than the one shown and like it medium rare, would the cooking time still be 5 minutes per side? We’re trying this out tonight with your stir-fry szechuan green beans & mushrooms!!
Hi Kelly, It’s hard to say without seeing it, but you could always try 4 minutes per side and flash it back under the broiler if it’s still undercooked. Hope you enjoy it!
The flat iron steak is an easy hit. Jenn’s recipes are so reliable that you can confidently experiment on company. I made this for guests and it was easy to do and still visit. I broiled it in the oven and served it with steamed broccoli and Jenn’s Jasmine rice.The sauce is so fast and so tasty! It is also great drizzled over the rice. Delicious!
I was wondering if i should set my oven to broil high or low? I was thinking high but i just wanted to make sure. =^_^= Thanks!
Hi Crystal, Yes, high is correct 🙂
This recipe was a great introduction for us to the flat iron steak. We decided to grill instead of broil, but otherwise followed directions as stated. The steak was very tender and so delicious with the sauce. We served with rice and steamed broccoli as suggested. This easy and quick recipe will go into our regular rotation as we are now big fans of this cut.
the broiled asian flank steak was quick and easy – and the sauce was amazing
This is a fantastic recipe! I have made it several times now as it as become a staple in our house and I am the cook. Jenn, you are correct in that the flat iron steak is more tender than the flank steak. However both are very good because the sauce is terrific and really adds some pizazz to the dish. Your recipes are outstanding and I thank you for providing them to home chefs like myself. Cheers !
I stumbled onto your website today. What a great find!
Cooked this tonight. Delicious! I didn’t have sherry so I used 2 tbsp of Port.
I will be trying more of your recipes asap.
Love the photo of ingredients that you post.
Welcome to the site, Tina! So glad you enjoyed 🙂
Hi, finally got round to trying the flat iron steak last night. I found the flavour really great but they were a little tougher than I was expecting. I cooked mine in a smoking hot pan as I was worried that grilling (broiling) would lose some of the lovely juices. Luckily I have a few more in the fridge to experiment on.
Hi Jenn, I love your recipes. I wanted to know if there was something I could use in place of the sesame oil. My son is allergic to sesame.
Hi Melissa, Thank you! It is absolutely fine to just leave the sesame oil out; the sauce will still be delicious.
We had this dinner last night. It was ABSOLUTELY delicious. I wouldn’t change a thing. I am so glad I stumbled upon your website, Jenn! I’ve tried only a couple of dishes but they all have been perfect and my family feels like they are eating at some fancy restaurant at home! Please keep sharing your talent with us. Thanks!!!!!
This is sooo good. Made it for dinner tonight, the family loved it. I’m always looking for good sauces, this one is perfect.
I am in love with this recipe, especially the sauce! I followed the recipe exactly, and would not change a thing. Pairing this delicious cut of meat, thank you for the introduction, with some buttery rice and steamed green beans like you suggested were perfection as well. We will be having this on our dinner table many times to come. Thank you!
Thank you for being the first to review, Katie. So glad you enjoyed it!
Hi Jenn. Is a flat iron steak the same thing as a flank steak? If not could I substitute a flank steak in this recipe?
Hi Jackie, It’s similar but not the same. Flat iron steak is much more tender, but flank would work well too.
Hi Jenn,
Are there any substitutes for the Sherry that you could recommend?
Hi Julie, Sherry has a very distinct taste but you could try a dry white wine, Chinese rice wine or chicken stock (for a non-alcohol option).
How about Madeira or Marsala as a substitute for sherry?
Hi Laverne, Sherry is used in this recipe as a substitute for Chinese Rice Wine, which can be hard to find (Dry Sherry is similar in flavor to Chinese Rice Wine). Madeira or Marsala will work, but the flavor will be different. Hope that helps!
How about using Mirin instead of the sherry?
Hi Leanne, It would work but the end result would be different — mirin is sweet while sherry is dry.