Broiled Flat Iron Steak with Soy Ginger Sauce
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Another great recipe, Jenn! Thank you for introducing me to flat iron steak – a tender and flavorful cut of meat. Not all groceries carry it, but definitely worth tracking it down. And the sauce was so good, I’m looking to use it on other dishes as well.
This is — by far — the best steak recipe I have ever tried. Hands down better than any restaurant. The sauce is so amazingly good, I don’t even have words to describe it. It has such a complex flavor from the fresh ginger, soy sauce and sherry, but sweetened with brown sugar, you could almost drink it out of a bowl!! I took the flat iron steak out of the package and let it sit on waxed paper for about 30 minutes prior to cooking, and used only salt and pepper for seasoning. I made the sauce first, and it was so good, I didn’t want the steak to have competing flavors. I cooked the steak in a cast iron skillet, lightly greased with olive oil, on medium-high for 5 minutes per side, until the internal temperature reached 135 F (medium rare). The only thing I regret was not taking photos of this meal to tempt other readers to try this recipe, but I certainly will next time!
I can’t find flat iron steak. How can I adapt this recipe for flank steak? By the way, your recipes and detailed instructions have sparked a love of cooking in me. Often I’ve been intimidated by recipes with tons of ingredients and vague directions, so your photos are most appreciated. Thank you for learning moments not found in most cookbooks (like letting meat rest so juices distribute).
So glad you like the recipes and find them easy to follow! You can use flank steak here with no modifications. It won’t be quite as tender as the flat iron, but will still be good. Enjoy!
Thank you. More recipes, please!
What can I use instead of sherry? Would wine do?
Hi Marie, Sherry has a pretty distinct taste, but you could try substituting a dry white wine. Hope you enjoy!
Absolutely delicious! Even my teenagers gave it a 10 out of 10.
My family really enjoyed this dish! It was so easy to make and very inexpensive! I received many compliments on the flavor.
Can this be made on the grill? If so, how would you do it?
Definitely, Karen – cook the exact same way over high heat on a covered grill. Enjoy!
Hi all! I just wanted to say that I made this tonight with a 1.9 lb top sirloin & it was INCREDIBLE. However- I checked the color & texture at the 5 minute flip Mark & was afraid I was going to ruin it so I took it out & put it on a super
Hot griddle & seared each side for 3 ish minutes each, then continued with Jen’s method of covering to rest. My husband is the steak master here… I was so nervous it wouldn’t turn out you guys!! But it was absolutely perfect. He’s working late tonight & I had to cut my son off just so he’d have some to try!! Jen, I did make your brown sauce for this & am pairing it with your super crunch Thai salad & spicy peanut dressing. Truly amazing recipes. So thankful you took the time to share them all with us.
So glad it turned out, Shayda! 😊
My family loved this recipe. We had never used flat iron steak before. This was such a simple recipe and it came out great. I served with rice and the green beans.
OMG! This was AMAZING! Did not change a thing….and for sure go with the Flat Iron Steak…truly delish! Thank you Jenn for another wonderful dish!
Oh goodness! This was delicious!!! I had never cooked a flat iron steak before. You are right! This cut is amazing. The sauce was like the cherry on top. I served it with your steamed broccoli and white rice. My 8 year old proclaimed this her new favorite meal. Then, she said, “This is another recipe from Once Upon A Chef, isn’t it?” Thank you so much!