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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I made this for Wagyu hamburgers – absolutely phenomenal! My husband loved it. The sauce thickened up quickly for me. I used 1/4 cup rice vinegar instead of the sherry. Otherwise, exactly as written. This is a real keeper!
This looks delicious, I am eager to try it. I’m cooking for someone whose diet requires that they avoid sugar. Do you think I could substitute honey for the brown sugar? Any advice on the portion?
I love your website and have recommended it to so many people. I have never considered myself a confident chef, but these recipes are always winners and make me want to try more!
Hi Heather, thanks for your nice words about the blog, and for spreading the word about it! Yes, you can use honey in place of the sugar, but because honey tastes sweeter than sugar, I’d cut it back to 3 tablespoons. Hope you enjoy!
REALLY delicious! I’m not sure I’ve ever added a comment to a recipe before, but this was the absolute best marinade/steak I have ever made at home. I sadly couldn’t use the sesame oil because mine looked cloudy 🙁 but will defo try it with sesame oil next time. And I didn’t have sherry, but used some marsala, not sure what kind of difference that made, but it was REALLY amazing, and easy, and most importantly my fiance was super pleased and ate every bite.
Made this (again!) last night and it was great! It’s an easy weeknight dish that would be great for dinner guests too. The sauce took longer than 8-10 minutes to thicken, but I started it first as written in the recipe and let it cook while the steak broiled and rested and everything was ready at the same time. Great recipe, Jenn!
Make sure the meat is evenly thick. Sauce is delicious!
This recipe was delicious! I’ve always been intimidated by cooking steak but this was a breeze to make and tasted like it came from a restaurant. I broiled it for 5 minutes on each side and it came out perfect. I’d love to pair it with a nice red wine next time. Do you have any recommendations?
So glad you enjoyed the steak! This would pair nicely with Gamay (Beaujolais).
I’m looking for something to serve at lunch that I can make ahead. Would this be good sliced and served at room temperature over one of your Asian salads? I’m thinking it would be great. Thoughts?
Sure, Kat, that should work nicely!
I have made this recipe quite a few times. Flat iron is a great cut, and the sauce is phenomenal. Occasionally I don’t have exactly the right ingredients, but it is easy to sub things in.
Could we use Top Sirloin Steak?
Hi Scott, That should work well but the steak won’t be quite as tender.
I haven’t had a bad meal from you yet, Jenn! This was delicious! I never had this cut of steak and really enjoyed it. The sauce was – as my son puts it – bussin’ … the best compliment I could get. Thanks for all of your delicious recipes!