Tender flat iron steak meets trendy Asian bistro flavor! With a side of Asian vegetable mix, it's an easy delicious dinner!
Ingredients
- reduced-sodium soy sauce: 0.5 cup
- rice wine vinegar: 0.25 cup
- brown sugar: 0.25 cup
- green onions: 0.25 cup (sliced)
- garlic: 1 Tbsp (minced)
- mustard powder: 1 Tbsp
- flat iron steak: 2 pound
- sesame seeds: 2 Tbsp (optional)
Metric Conversion
Stages of cooking
-
Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.
-
Remove steak from marinade and discard remaining marinade.
-
Heat a non-stick skillet over medium-high heat; cook steak just until outside is browned and seared, about 1 minute per side. Continue to cook until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove skillet from heat and allow steak to rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.
