Flat iron steak is similar in appearance to flank, but it makes a great alternative for a quick meal because unlike flank steak, it doesn’t need to be marinated prior to cooking. This recipe features a tasty Asian-style sauce made with hoisin, sherry, orange juice and orange marmalade, but the flat iron is such a flavorful steak, it really can stand on its own with no embellishment. Check out the recipe notes for more information on this great cut of beef.
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Grilled Flat Iron Steak with Orange-Hoisin Sauce
Flat Iron steak is a tender, flavorful cut of beef that’s perfect for grilling and serving with a simple sauce like this Asian-style version made with hoisin, sherry and orange marmalade.
- 1 to 1-1/4 lbs flat iron steak
- Toasted sesame oil, or vegetable oil
- Salt and freshly ground black pepper
For the sauce:
- 2 teaspoons vegetable oil
- 1 clove garlic, very finely chopped
- 2 teaspoons fresh ginger, very finely chopped
- 2 tablespoons sherry
- 3 tablespoons orange juice
- 1/3 cup hoisin sauce
- 1 tablespoon orange marmalade
- 1 tablespoon butter
- Preheat a gas or charcoal grill to medium-high heat (450 to 475°F). Remove the steak from the refrigerator 30 minutes prior to cooking to allow it to come to room temperature.
- To prepare the sauce, heat the vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and sauté for 1-1/2 to 2 minutes, stirring constantly. Do not brown.
- Stir in the sherry and orange juice, bring the mixture to a rapid simmer and cook for 1 minute. Stir in the hoisin sauce and orange marmalade and reduce the heat to medium-low. Continue cooking for 5 to 7 minutes, stirring often.
- Remove the sauce from the heat and transfer about 2 tablespoons to a small bowl. Add the butter to the remainder, stir until melted and cover to keep warm.
- Brush the steak on both sides with a bit of sesame oil and season with salt and pepper. Oil the grill grates, add the steak and grill for 2 minutes on the first side.
- Turn the steak over and brush the reserved sauce on top. Grill for 2 to 3 minutes on the second side (for medium rare), then transfer to a cutting board and allow to rest for 7 to 8 minutes.
- To serve, cut the steak into thin slices against the grain and drizzle with the Orange-Hoisin sauce. Pass additional sauce at the table.
What Is A Flat Iron Steak?Also known as top blade steak, flat iron steak is a tender, boneless cut taken from the shoulder of the animal. It has a nice amount of marbling and can even be cooked well done without getting tough and dry. Most flat iron steaks are between 3/4 to 1-1/4 inches thick and as mentioned above, they don’t require marinating prior to cooking. Not only are they a good choice for grilling, they can be sliced into strips for stir-fry or cut into cubes for kabobs.
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