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.
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.
Ingredients
- 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
Instructions
- 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.
Recipe Notes
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. Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
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