“Honey Ginger Flat Iron Steak”

Amazing how ginger can make the simplest recipe just sing. If you love the taste of ginger not to mention a hint of Asian flavor then my Honey Ginger Flat Iron Steak is for you. Seems the rainy weather is finally breaking in the Chicago area and we just might be able to fire up those grills. Today is so sunny and perfect, I almost don’t know what to do with myself. LOL!

Honey Ginger Flat Iron Steak

First, if you like to learn where the flat iron steak comes from, click here. This link will help you recognize the cuts by name in your local grocery store. A ribeye is my favorite steak however, a flat iron yields to many uses because it is so tender. Checkout my Flat Iron Steak Kabobs recipe and you’ll see what I mean. Please don’t cook past medium or you will be eating shoe leather. Cook your steaks in a way that will give you the most tenderness and flavor. Flat Iron steaks are good when seasoned with just salt and pepper. Yet, we all like to liven up the taste buds and my recipe will do just that with both sweet honey and fresh spicy ginger.

Honey Ginger Flat Iron Steak

Most often, I marinate my beef overnight as this produces maximum flavor. In a large Ziploc bag, combine all your ingredients, add your steak, massage and refrigerate overnight. Heat up the grill and cook 8 to 10 minutes per side or until instant thermometer reads 125 degrees for medium-rare to 130-135 degrees for medium. Remove from grill and let rest 10 minutes before slicing against the grain. I enjoy this steak with a simple salad and a sesame dressing.

Honey Ginger Flat Iron Steak

Go ahead and prepare steaks that are the real deal, full of flavor and tenderness. This is a go-to summertime recipe that is well worth serving to family and friends for those outdoor BBQ plans. Planned or unplanned you’ve got it made in the shade. Maybe I have to make a grocery store run myself. Have a fantastic weekend!

 

Honey Ginger Flat Iron Steak

2 – 1-pound flat iron steaks

3 T. Canola oil

1/4 cup Tamari soy sauce

1/4 cup honey

2 large garlic cloves, finely minced

2 T. rice wine vinegar

3 t. grated fresh ginger

1/2 t. kosher salt

1/2 t. black pepper

Chopped parsley or cilantro, for garnish

 

In medium mixing bowl, combine Canola oil, Tamari, honey, garlic, vinegar, ginger, salt, and pepper.

Place steaks in a large plastic bag and pour in marinade. Close bag, removing all air and refrigerate overnight.

Remove steaks from refrigerator 30 minutes before cooking. Prepare grill according to instructions and keep temperature at 400 degrees.

Cook steaks 6 to 8 minutes per side depending on thickness or until instant thermometer inserted registers 125 degrees for medium-rare to 130-135 degrees for medium. The steaks should be a little pink inside and not well done for maximum tenderness.

Allow steaks to rest 10 minutes before slicing against the grain. Serve steak slices with a simple salad with sesame dressing or favorite side.

 

Makes 4 to 6 servings.