Broiled Flat Iron Steak with Soy Ginger Sauce
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Heat up your broiler and get ready to wow your family with this succulent flat iron steak paired with a rich, Asian-style brown sauce. Delicious and on your table in just 30 minutes!
Flat iron steak is one of my favorite cuts of beef for home cooking. It’s similar to flank or skirt steak, only much more tender; in fact, after the tenderloin, it’s the second most tender cut. Plus, it’s relatively inexpensive. Here, I’ve broiled it and topped it with a rich Asian-style brown sauce. With buttered rice and a steamed vegetable, it’s an easy and elegant dinner that you can have on the table in under 30 minutes.
“This is a fantastic, easy and well-appreciated recipe. I thought I made enough for leftovers. Sadly, (or gladly!) there were none!”
What You’ll Need To Make Broiled Flat Iron Steak with Soy Ginger Sauce
- Ginger and Garlic: Add depth and aromatic flavors to the sauce.
- Dry Sherry: Adds a nutty, sweet, and distinct Asian flavor to the sauce.
- Soy Sauce: Acts as the base for the sauce, providing saltiness, umami, and a deep, rich flavor that pairs well with the beef.
- Tomato Paste: Used in small amounts to add a hint of sweetness and a rich, concentrated tomato flavor that balances the saltiness of the soy sauce.
- Light Brown Sugar: Adds a touch of sweetness to counterbalance the saltiness of the soy sauce.
- Asian Sesame Oil: Used sparingly, lends a nutty character to the sauce and complements the other ingredients.
- Unsalted Butter: Used to finish the sauce, adding richness and glossiness, and also helps to mellow out and blend all the flavors together.
- Flat Iron Steak: The star of the dish, known for its rich flavor and tenderness. The recipe calls for a 2-pound steak; if you can’t find a large one, it’s fine to use two smaller steaks. Its uniform thickness and rectangular shape makes it ideal for grilling or broiling. Feel free to grill it, if you like.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Start the sauce by sautéing the ginger in a sauce pan with a bit of oil.
Add the garlic — I use a garlic press to mince it right into the pan — and cook a minute more. Do not brown.
Add the dry Sherry, soy sauce, brown sugar, tomato paste and water and simmer for 8 to 10 minutes, or until just slightly thickened.
Stir the sesame oil and butter, then set aside.
Place the steak on a broiler pan or rack over a baking sheet and season with salt and pepper.
Broil to desired doneness — about 5 minutes per side for medium rare — then cover with foil and let stand for about ten minutes. It’s very important to let the meat rest; if you cut it immediately, all the juices will gush out of the steak. Cut the steak into thin slices across the grain.
Serve with the brown sauce and enjoy.
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Broiled Flat Iron Steak with Soy Ginger Sauce
Heat up your broiler and get ready to wow your family with this succulent flat iron steak paired with a rich, Asian-style brown sauce. Delicious and on your table in just 30 minutes!
Ingredients
For the Sauce
- 1 tablespoon vegetable or peanut oil
- 1 tablespoon minced fresh ginger (see note)
- 2 garlic cloves, minced
- ½ cup dry Sherry
- ⅓ cup soy sauce
- 2 tablespoons tomato paste
- ¼ cup light brown sugar
- ½ cup water
- 1 teaspoon Asian/toasted sesame oil
- 1 tablespoon unsalted butter
For the Steak
- 1 (1.75-2 pound) Flat Iron Steak
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the broiler and set an oven rack in the top position.
- Heat the oil in a small saucepan over medium heat. Add the ginger and cook until softened and fragrant, a few minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the dry Sherry, soy sauce, tomato paste, brown sugar and water; bring to a boil, then turn the heat down and simmer gently until just slightly thickened, 8-10 minutes. Add the sesame oil and butter and stir until the butter is melted. Set aside.
- Season the steak on both sides with salt and pepper and place on a broiler pan (or rack on top of a baking sheet). Broil the steak to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer the steak to a cutting board; cover with foil and let rest for 10 minutes to let the juices settle (don't rush this step or the juices will gush out of the steak when you cut it). Cut the steak into thin slices across the grain and serve with the sauce.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 483
- Fat: 24g
- Saturated fat: 10g
- Carbohydrates: 19g
- Sugar: 15g
- Fiber: 1g
- Protein: 45g
- Sodium: 2019mg
- Cholesterol: 152mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Yum. Yum. Yum. Easy to make. Incredible flavor. And a really practical cut of beef.
This was very tasty and so easy to make! My 7 yr. old son (a picky eater) had seconds and my husband wants to add it to our regularly-prepared meals. We can’t wait to try more of your recipes!
Hello Jen
I am new to cooking steak and never done it before
Trying this recipe for hubby but I got a T-bone and rib eye steak
Can I still broil that cut of meat and if yes for how long?
Thanks for the great website /I have tried a few recipes and they all turn out perfect especially the bulgur salad yum:)
Hi Zehra, Glad you are enjoying the site! You can definitely broil the steaks; cook time depends on a few factors. Here’s a good resource: http://www.bettycrocker.com/how-to/tipslibrary/charts-timetables-measuring/timetable-broiling-meats
Check out hanger steak, flatiron steak, and skirt steak – all less expensive, all delicious!!
This is the best terryaki-like sauce I’ve ever had. I loved it on the steak and I loved it even more on my salad!! I’m keeping the sauce recipe for an Asian salad dressing. Better than any store bought!! Big time thanks Jen!!
In ref. to Broiled Asian-Style Flat Iron, I didn`t have a flat-iron steak, but had several filot mignon, so used those instead and made the sauce exactly. OMG, that was so delicious and so very very good. Will try the flat-iron next time, but do have a question, isn`t a flat-iron like a brisket? and if so isn`t it tough? Sorry not too sure about different cuts of meat. Thank for the advice.
Hi Pauline, Glad you enjoyed. Flat iron is not like a brisket at all — it’s a very tender, quick-cooking cut. Try it, it is much less expensive than filet and almost just as tender. I promise you will not be disappointed!
I tried my first recipe “Asian Flat Iron Steak along with the green beans and rice” from your website today for lunch. Highest ratings from all of my family-a tough crowd indeed….thank you for making me look good! Can’t wait to try another one of your amazing recipes.
If you’re cooking one just a little thinner than the one shown and like it medium rare, would the cooking time still be 5 minutes per side? We’re trying this out tonight with your stir-fry szechuan green beans & mushrooms!!
Hi Kelly, It’s hard to say without seeing it, but you could always try 4 minutes per side and flash it back under the broiler if it’s still undercooked. Hope you enjoy it!
The flat iron steak is an easy hit. Jenn’s recipes are so reliable that you can confidently experiment on company. I made this for guests and it was easy to do and still visit. I broiled it in the oven and served it with steamed broccoli and Jenn’s Jasmine rice.The sauce is so fast and so tasty! It is also great drizzled over the rice. Delicious!
I was wondering if i should set my oven to broil high or low? I was thinking high but i just wanted to make sure. =^_^= Thanks!
Hi Crystal, Yes, high is correct 🙂
This recipe was a great introduction for us to the flat iron steak. We decided to grill instead of broil, but otherwise followed directions as stated. The steak was very tender and so delicious with the sauce. We served with rice and steamed broccoli as suggested. This easy and quick recipe will go into our regular rotation as we are now big fans of this cut.