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Jambalaya Marylaya
oven baked shrimp po-boys, chips
meatball pasta bake, salad
oven baked chicken fajitas, black beans
chicken tenders with basil aioli, macaroni and cheese
steak sandwiches, tator tots
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Thursday, September 24, 2015

Asian Flat Iron Steak


I picked up a super sale flat iron steak at the grocer and I wanted to make something besides fajitas.  The broiled flat iron steak was perfectly cooked, it may be my new go to way to prepare it.  The sauce was rich and perfect over rice with sesame green beans.  C thought the sauce was too much, he had seconds of the steak, but was fine with no additional sauce.  Miss F ate all her steak willingly, but she was upset with the sesame green beans.  She loves to pick the beans from inside steamed green beans, this would be far too messy with sauteed beans. This recipe was inspired from Once Upon a Chef.
Asian Flat Iron Steak

For the Sauce
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger
1 garlic clove, minced
¼ cup dry Sherry
¼ cup soy sauce
1 tablespoon tomato paste
2 tablespoons light brown sugar
1/3 cup water
½ teaspoon Asian sesame oil
2 teaspoons unsalted butter
For the Steak
1 one pound Flat Iron Steak
½ teaspoon kosher salt
¼ 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 4 to 5 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.
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