When you’ve got flat iron steaks and are looking for a different way to prepare them, this grilled Asian marinated flat iron steak is the one to make! It’s full of flavor from the Asian marinade and takes little to no time to put together!
I had flank steaks defrosting in the fridge but had no idea what to do with them.
You can easily throw them on the grill with some steak seasoning but I tend to try to experiment a little from time to time.
Sometimes that is my chance to experiment for the blog and recipe test.
I don’t have as much time anymore on weekends as I would like and blogging has taken a backseat this year but I’ve started to embrace dinnertime.
It’s my chance to test out a recipe and if it’s not as good, I can perfect it on the weekend. It’s kind of like working on it halfway during the week and finishing it out on the weekend.
As opposed to doing it all again and again on the weekend and using up precious hours.
Does that make sense?
Anyway, let’s chat about this Asian marinade for the flank steaks.
What is in the Asian marinade?
Items that you probably already have in your pantry!
- Soy sauce
- Sesame oil
- Red pepper flakes
- Sambal oelek
How long do you marinade flat iron steak for?
I personally like trying to marinade all my meats for at least 3-4 hours. It really makes a difference the flavor really penetrates the meat.
Additionally, I feel like it makes the meat more tender.
If you don’t have time, I would say an hour would suffice but really try to prep to marinade for longer :)
Can you use this Asian marinade for other cuts of steak and other meats?
Yes! Usually with marinades, you can use them for any kind of meat.
This Asian marinade would be amazing with chicken but for steak, the Asian marinade can go with any cut:
- New York Strip
This would also be awesome for steak kebobs on the grill or even a stir fry and vegetables.
What exactly is flat iron steak?
According to Wikipedia: flat iron steak, butlers’ steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal.
Apparently this is one of the most tender cuts of beef next to the tenderloin.
I haven’t cooked much with flat iron steaks before but I actually prefer this cut to other cuts of beef. It is more tender, juicy, and flavorful.
It isn’t hard to cook at all and you just need a grill or a screaming hot cast iron skillet.
It’s kind of fool-proof if you are afraid of cooking steak. Obviously don’t cook it to the point that it looks like leather, haha
And if you are nervous, definitely get a meat thermometer! There is no shame in that.
What can you serve the grilled Asian marinated flat iron steaks with?
As you can see above, I randomly served it with roasted brussels sprouts and a scoop of rice. Why? It’s honestly what I had on hand, haha
I would say baby bok choy sautéed in the skillet would be another great vegetable side dish.
If you like steak recipes, you may like these other recipes as well:
- Grilled Flank Steak with Chimichurri
- 25-Minute Beef and Snow Pea Stir Fry
- Crispy Beef
- Mongolian Beef
- Chipotle Flank Steak with Corn Salsa
- Citrus Marinated Steak Tacos
A delicious flat iron steak cooked on the grill after it has been marinating in a flavorful Asian marinade!
- 1/2 cup soy sauce
- 3 tablespoons shaoxing wine (Chinese cooking wine)
- 1/4 cup honey
- 1 tablespoon sesame oil
- 2 tablespoons minced ginger
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons sambal oelek (garlic chili paste)
- 2 flat iron steaks
Whisk the marinade together in a measuring cup then pour into a resealable plastic bag.
Place the steaks into the plastic bag then seal it up and massage around.
Place in the refrigerator to marinade at least three hours.
Once the steaks are ready to cook, heat up the outdoor and remove the steaks from the plastic bag and place on the grill. DO NOT discard the liquid. Cook steaks to desired doneness.
In a small saucepan over medium heat, add all the liquid from the plastic bag into the pan. Let simmer and reduce until half the liquid is gone, about 10-15 minutes. By then, it should be slightly thickened to drizzle over the cooked steaks prior to serving!
*Nutrition facts are an estimate and not guaranteed to be accurate.