Asian Flair Flat Iron Steak

Asian Flair Flat Iron Steak

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Victoria Champagne Benoit 15

"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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12 h 30 m servings 445 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1296 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Whisk together 2 tablespoons of sesame oil with the garlic, salt, onion powder, Cajun seasoning, hot pepper sauce, soy sauce, teriyaki sauce, and brown sugar in a bowl, then pour into a resealable plastic bag. Add the flat iron steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
  2. Remove the flat iron steak from the marinade, and shake off excess. Discard the remaining marinade. Heat the remaining 3 tablespoons of sesame oil in a cast iron skillet over medium high heat until it begins to smoke. Sear the steak in the hot oil until cooked to your desired degree of doneness, about 3 minutes per side for medium. Remove the steak from the skillet and set aside to rest for 5 minutes before slicing thinly. While the steak is resting, cook the bell pepper in the hot skillet until it begins to soften, about 1 minute. Stir in the green onions, and cook for 30 seconds more. Serve the pepper mixture over the sliced steak.



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 g...

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.

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 wa...

Very delicious!!!

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. Wond...

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. ...

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 ...

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 ...

My girlfriend and I love this recipe; works on all types of meats as well, not just the flat-iron steaks. Also, the marinade time is nice, but not needed; simply marinating for an hour or two is...

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