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Asian Flair Flat Iron Steak

Asian Flair Flat Iron Steak

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    12 h 30 m
Victoria Champagne Benoit

Victoria Champagne Benoit

One of our local food distributors has been promoting the sell of these becoming-ever-more-popular cuts of meat. After rummaging online recipes, and experimenting with my own, I came up with the following that my husband and I find quite tasty! You can also try cooking it in your indoor grill (we have a Foreman). Serve this over salad greens, or wrap in warm flour tortillas, adding a bit of your favorite Asian dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1296 mg
  • 52%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Sheila
12

Sheila

1/19/2009

This was very good. My husband ate two plates full! I used a variety of vegetables. I used the sesame oil to cook the steak in. I was concerned it would be to strong, but it wasn't. It had a great taste. I made a salad with asian dressing (recipe was from Pampered Chef)to go along with it. Next time I'm going to make sesame noodles, found it while I was looking for side dishes to go with the steak.

nana2elise
7

nana2elise

6/3/2011

I've made several versions of Asian marinades & this by far is the best combination. Easy to make & the flavors blended well. I only marinaded for 8 hours & it was fine.

Bornonthebayou
7

Bornonthebayou

1/12/2009

Where are the other ratings? Well, since I enjoyed the other recipe for steak by this cook, I decided to give this one a shot. I made one adjustment, because I was always told that sesame oil was for only adding flavor, not actually cooking in it..I used olive oil in place. Again, another recipe that will DEFINITELY be a keeper in our home.

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