In celebration of Asian-American Pacific Islander month, I have been on an Asian cooking kick. This was inspired by a recipe for Asian Marinade Flank Steak that I picked up at justataste.com way back in June 2013. The recipes are very similar, with only a few minor adjustments.
Let’s talk cuts of meat for a minute. The original recipe called for flank steak. When my hubby was checking the freezer, he pulled out a Flat Iron Steak that was about the right weight. (I had been seeing Flat Iron Steaks in the meat counter, and when they went on sale, I pick up one with no particular recipe in mind). Rather than buy more steak, we decided to use the Flat Iron Steak instead. I knew nothing about that particular cut of meat beyond its popularity and somewhat hefty price tag. (Oh my word – what a wonderful, tender hunk of meat the Flat Iron Steak turned out to be! Curious) Just a little research and I knew why – the Flat Iron Steak is cut from the shoulder, where we get our Chuck Cuts. This particular cut of meat has several names. In America, it is sold as Flat Iron Steak. In the UK, it is called Butlers’ Steak, while Australians and New Zealanders know it as Oyster Blade Steak. It is a well-marbled strip of meat that is perfect for grilling, lends itself well to marinades and is tender IF not over-cooked. (You’ll want to keep it on the medium-rare side to retain its tenderness). On the other end of the spectrum, the Flank Steak is taken from a well-exercised part of the cow from the abdominal muscles or lower chest. This produces a cut of beef that is rather lean, and usually requires several days of marinating before grilling to produce better flavor. Flank steak is popular in Chinese beef stir-fry or Mexican fajitas as it lends itself well to the introduction of flavors. Flank Steak is often sold under another name – London Broil – which isn’t a cut of meat but rather a method of cooking that has nothing to do with London.
Have I bored you to death? Alright then, class dismissed – let’s get to cooking!
Asian Marinated Flat Iron Steak
1 ( 1 1/2- to 2-pound) Flat Iron Steak (Flank Steak or London Broil works well)
2/3 cup sodium soy sauce
2/3 cup balsamic vinegar
1/2 cup vegetable oil
4 Tablespoons honey
5 garlic cloves, minced
2 1/2 Tablespoons minced fresh ginger
3 green onions, thinly sliced
Equipment: gallon size sealable plastic bag
Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar and oil to the bag. Whisk in the honey, garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.
Place the steak in the fridge, still inside the bowl and marinate it overnight, or for a minimum of 10 hours.
When ready to cook, remove the steak from the fridge and let it rest on the counter, still soaking in the marinate. Build a fire on the grill as the steak warms. When the coals are hot and ready to use, remove the steak from the marinade, discard the leftover liquid. Sear the steak on each side until it’s cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice and serve.
Side dish shown in photo: Spicy Asian Stir-Fry Spaghetti