Recipe by 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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green hot pepper sauce
flat iron steaks
red bell pepper, sliced
green onions, chopped
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.
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.
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.
This makes a delicious steak for salad greens like mentioned. I used this on top of a typical asian inspired salad with mandarin oranges, broken up ramen noodles, red peppers and mushrooms. Wonderful marinade, thank you!
I didn't have flat iron, but cut up stew meat, which worked just as well. Also, used olive oil to cook it in as suggested by another comment. Served this over brown rice and it was delicious. And quick! Definitely a keeper!
I marinated overnight and did not get a really strong flavor from the marinade. It was good, but that's a lot of ingredients to not have a prominent flavor. The best piece I had was when I put a couple leftover pieces in the fridge, so this might be really good in a salad.
This has a wonderful flavor. Flat Iron steaks used to be quite affordable but they have become quite popular and now can be pricey. I use a top sirloin steak instead. I let this marinate for 24 hours. The recipe calls for frying in sesame oil but I don't think the author meant toasted sesame oil. If you don't have regular (clear) sesame oil I would recommend putting a dash of toasted sesame oil in the marinade and using peanut of grape seed oil for frying. Sliced thinly against the grain of the meat, served with white rice and the peppers. I would use this same marinade for steaks and grill them. Thanks for a great recipe - I am glad I made it.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Flair Flat Iron Steak
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 323
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