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.
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.
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!
My Recipe Videos
Broiled Asian-Style Flat Iron Steak
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
- 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.
- 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.