One of our local food distributors has been promoting the sell of these becoming-ever-more-popular cuts of meat. After rummaging online recipes, and experimenting with my own, I came up with the following that my husband and I find quite tasty! You can also try cooking it in your indoor grill (we have a Foreman). Serve this over salad greens, or wrap in warm flour tortillas, adding a bit of your favorite Asian dressing.
Ingredients
- sesame oil: 2 Tbsp
- garlic: 1 Tbsp (minced)
- salt: 1 tsp
- onion powder: 0.5 tsp
- Cajun seasoning: 1 tsp
- green hot pepper sauce: 1 tsp
- soy sauce: 2 tsp
- Teriyaki sauce: 1 tsp
- brown sugar: 2 tsp
- ounces flat iron steaks: 12 piece
- sesame oil: 3 Tbsp
- red bell pepper: 0.5 piece (sliced)
- green onions: 2 piece (chopped)
Metric Conversion
Stages of cooking
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Whisk together 2 tablespoons of sesame oil with the garlic, salt, onion powder, Cajun seasoning, hot pepper sauce, soy sauce, teriyaki sauce, and brown sugar in a bowl, then pour into a resealable plastic bag. Add the flat iron steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
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Remove the flat iron steak from the marinade, and shake off excess. Discard the remaining marinade. Heat the remaining 3 tablespoons of sesame oil in a cast iron skillet over medium high heat until it begins to smoke. Sear the steak in the hot oil until cooked to your desired degree of doneness, about 3 minutes per side for medium. Remove the steak from the skillet and set aside to rest for 5 minutes before slicing thinly. While the steak is resting, cook the bell pepper in the hot skillet until it begins to soften, about 1 minute. Stir in the green onions, and cook for 30 seconds more. Serve the pepper mixture over the sliced steak.
