Flat Iron Steak with an Oriental Twist
Andy Anderson !
In this dish we take flat-iron steak and move it to the Orient. Oh, and there's one other ingredient, from south of the border... a Jalapeño pepper, that just gives it one more tasty kick.
With the exception of the long marinade, this dish is on the grill and off in a matter of minutes.
This is one of my Summertime grilling favorites, and of my guests, if you count the number of times it gets requested.
1 1/2 lbflat-iron steak
1/4 csherry, extra dry
1 Tbsptoasted sesame oil
1 tsphot sesame oil
1 Tbspfresh ginger, minced
1 Tbspfresh garlic, minced
1 tspcrushed red pepper flakes
1 mediumjalapeño, diced small
1 Tbsptoasted sesame seeds
2 mediumgreen onions
How to Make Flat Iron Steak with an Oriental Twist
- This is a very simple recipe to put together, but as I learned at the CIA, a recipe does not have to complicated to taste good.
For example, Poulet en Cocotte (Chicken in a Pot), is a wonderful French way to do a chicken. It's quick and simple, and tastes wonderful...
- Place all of the ingredients in the Marinade section in a non-reactive bowl, and whisk them together.
Chef's Note: Reactive/Non-reactive.
Some ingredients do not like being around metal. Take for instance tomatoes in a can... many years ago.
Those old cans were made of uncoated tin. As soon as you opened the can the acids in the tomatoes would begin reacting to the metal can (the tin). If you didn't take them out, you would wind up with tomatoes with a metallic tang.
Most metals used in cooking today are non-reactive (stainless steel). However, most of my mixing bowels are ceramic... Just to be on the safe side.
- Pour all the marinade into a zip-lock type bag (gallon size), and then add the flat-iron steak.
Squeeze all of the air out, and then seal. Gently massage until the marinade is completely covering the steak.
Place the bag in the refrigerator, and allow the ingredients to get to know each other, for about 6 hours... or overnight.
Chef's Note: I had a bag that I was marinating a steak in develop a small leak, and wound up with marinade all over the bottom of my refrigerator. So, now I place the bag on a large plate, to catch any leaks... burned hand teaches best.
Cooking Tip: While the steak is getting to know the marinade in the refrigerator... every once and awhile (while you're looking for something to snack on) give the bag a massage and turn it over.
- When the time has come, prepare your grill (gas or charcoal) to hot, hot, hot.
Chef's Tip: Place you hand directly over the grill, and begin counting. One, two, three, four...
If you get to the number two, and you have to pull your hand away... It's hot enough.
- Remove the steak from the marinade, and shake off the excess.
- Place the remaining marinade into a small sauce pan, and allow to simmer for about ten minutes.
Chef's Tip: You can place the small sauce pan directly on the hot grill, and do it right there.
- Prepare the grill by hitting it with a wire brush, to scrape off any bits from your last BBQ.
Take a paper towel soaked in vegetable oil, and run it over the hot grate, to lubricate.
- Place the steak on the grill, and allow to cook for about 4 minutes on each side.
The steak should have some excellent grill marks, and should be slightly pink in the middle.
Chef's Tip: The grilling of each side takes about four minutes... About 2 minutes into side one, take a pair of tongs, and rotate the steak about 45 degrees, and do the same on side two... That gives you those excellent criss/cross grill marks that all great grillers like to see.
- Remove from the grill, and allow to rest for about 5 minutes before slicing.
- Slice into 1/4 to 1/2 inch slices, and then place on a nice serving platter.
Sprinkle with the toasted sesame seeds, and green onions, and serve.
- Additional Serving Tip:
To made this into individual servings. Place about a cup of rice on a nice white plate, and then place three pieces of the sliced steak on top of the rice. Drizzle some of the sauce over the rice and steak, and drizzle a bit on the plate, in a cool pattern. That way you have your very own edible work of art.
At the CIA we were taught that the plate is the chef's canvas, to do with whatever he/she desires... Remember we eat first with our eyes.
Keep the faith, and keep cooking.