Asian Flat Iron Steak

Asian Flat Iron Steak

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"Tender flat iron steak meets trendy Asian bistro flavor! With a side of Asian vegetable mix, it's an easy delicious dinner!"
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3 h 30 m servings 538 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 50 g
  • 100%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 1214 mg
  • 49%

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.


  • Prep

  • Cook

  • Ready In

  1. Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.
  2. Remove steak from marinade and discard remaining marinade.
  3. Heat a non-stick skillet over medium-high heat; cook steak just until outside is browned and seared, about 1 minute per side. Continue to cook until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove skillet from heat and allow steak to rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.


  • Cook's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.


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This was delicious. I didn't quite have enough mustard and I forgot to buy green onions, so I added a pinch of onion powder and a pinch of ginger. Otherwise I made it just like the recipe. Reall...

This didn’t have as much oomph as I had hoped for. I’m not sure if it needed some ginger or a longer marinating time.

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