Flatiron Grilled Asian Marinade Recipe
Get to the grill with this tasty recipe from LaCense Beef!
The flatiron is a great steak to grill. I like to grill over a very high heat, keep the meat rare on the inside and really enjoy the flavor of the beef with this touch of Asian flavoring.
My kids couldn’t get enough of it and clamored for more. The marinade can be used more than once before discarding. There is plenty of flavor packed in that liquid. Serve it draped over a pile of sautéed Chinese broccoli or spinach.
- 2 flatiron steaks thawed slowly in the refrigerator
- 6 scallions
- 1/3 c soy sauce
- 1/3 c water
- juice of 1 orange
- 1 T honey
- 1 clove garlic crushed and sliced
- 1/2” inch of ginger crushed and chopped
- 1/4 t chili flakes
- 1 star anise wheel crushed
Combine all the ingredients.
If the honey is too cold to dissolve, warm gently over the stove until dissolved. Do not cook. Place the steaks in the marinade and allow them to rest at room temperature for at least 1 hour and not more than 4 hours. Put the scallions in the marinade as well for about 1 hour. Grill over a hot fire searing the outside and maintaining a rare interior.
Grill the scallions as well after the steaks have cooked over a less intense heat. Let the meat rest before slicing. Slice and drape over greens that have been sautéed in olive oil with garlic and a bit of ginger. Salt to taste. Cut the scallions into 2 inch long sections and make a pile on top of the meat. Yum.