I love a dinner that requires very little hands-on time after guests arrive. This Molasses-Ginger Grilled Flat Iron Steak is a favorite of ours, not just because it’s super delicious, but most of the work can be done early in the day or even the day before.
Since there’s a marinade sauce, a grilling glaze and a drizzling sauce included in the recipe, it sounds complicated. But guess what? They’re all derived from the same sauce which is super easy, just throw-everything-in-the-food-processor. Scoop a bit out for the marinade and simmer the rest for a few minutes for a thick, syrupy glaze and sauce. The remaining portion of the sauce is strained for a silky smooth, crazy-good finishing touch.
The ingredients are fun and unique: a splash of Asian flavor with soy, ginger, mirin and sesame oil combined with a hint of deep south USA inspiration with molasses and honey also included. A spoonful of Sriracha adds just a touch of heat.
If you haven’t tried Flat Iron steak be sure to look for it at your local market or butcher. It’s been touted as “the best cut of beef” by many because it’s super tender (it’s often compared to strip steak) and has wonderful flavor. It’s often on the menu at many upscale restaurants. It used to be quite inexpensive, but it seems like the demand has brought the price up a bit. I usually wait till it goes on sale and then stock up.*
Flat Iron steaks are perfect for marinating and are great on the grill. They’re best served on the medium to rare side and an average size steak cooks in less than 15 minutes. It’s important to allow the meat to rest for 10 minutes before serving. This allows the juices
It took me a few tries to get this recipe right but I think it’s perfect now. I like to serve it with this Warm Corn and Tomato Relish. A nice accompaniment is mashed or twice baked potatoes.
If you’re looking for a fabulous, mostly make ahead dinner, this is perfect. It also makes delicious leftovers so you might want to buy a bigger steak than you need or be like me and prepare two. Slice it thin the next day and serve it in sandwiches, on salads, in omelets or again as an entree.
Oh, I think I hear the leftovers calling my name so I’m going to run. It’s time for lunch. Bon Appetit to me – and to you!
- ¼ cup roughly chopped fresh ginger
- 3 medium cloves garlic
- ¼ cup low sodium soy sauce
- ⅓ cup molasses
- ¼ cup honey
- ½ cup mirin*
- 1 teaspoon sriracha chili sauce
- 1 teaspoon sesame oil
- lemon pepper
- 1 1/2 pounds flat iron steak
- Place steak in a zip lock bag. Combine ginger, garlic, soy sauce, molasses, honey, mirin, sriracha sauce and sesame oil in the bowl of a food processor. Process for 1 minute or until smooth. Remove 1/2 cup and add to steak in bag. Seal and turn bag to coat. Refrigerate and marinate at least 4 hours and up to 24 hours.
- Transfer remaining ginger-molasses mixture to a medium size saucepan. Bring to a boil, then reduce to a simmer and cook for 5-7 minutes, or until beginning to become syrupy. Strain through a fine mesh strainer.
- After steak has been marinated at least 4 hours, remove from refrigerator and allow to sit at room temperature for 30 minutes. Preheat grill to medium high. Clean grill grates and spray with grill spray.
- Remove steak from zippered bag and discard marinade. Sprinkle lightly with lemon pepper. Place steak on heated grill, cover and cook 7-9 minutes, depending on thickness. Turn steak over and move to a slightly cooler part of the grill. Continue grilling 7-9 more minutes, brushing frequently with some of the strained ginger molasses sauce. Grill until center of meat reaches 135-140˚F. Be careful not to overcook, this steak is best served medium to medium rare. Let meat rest for 10 minutes before thinly slicing across the grain. After resting, meat should register an internal temperature of 145˚F.
- Serve with remaining sauce.
- A perfect accompaniment is this Warm Corn and Tomato Relish and mashed potatoes.
Mirin is a sweet rice wine that gives smoothness and luster to the sauce. It can be purchased at most larger grocers in the Asian section.