Japanese-Style Flatiron Steak
Prep Time:
20 minutes
Cook Time:
10 minutes
Servings:
4
Flatiron steaks, newly popular on restaurant menus, have a nice, beefy flavor, perfect to stand up to strong-tasting ingredients like the potent Japanese wasabi used in this recipe. Look for wasabi powder in an Asian grocery or the international foods section of a well-stocked market. Pair the steak with wasabi butter, or use the flavorful condiment to toss with Asian noodles as an accompaniment.
Ingredients:
- For the wasabi butter:
- 4 Tbs. (1/2 stick) unsalted butter, at room
temperature - 3 Tbs. wasabi powder
- 2 Tbs. snipped fresh chives
- For the sake-soy marinade:
- 1/4 cup sake or dry sherry
- 3 Tbs. regular or reduced-sodium soy sauce
- 3 Tbs. rice vinegar
- 1 Tbs. molasses
- 1 Tbs. Asian sesame oil
- 2 Tbs. peeled and finely chopped fresh ginger
- 1/4 to 1/2 tsp. red pepper flakes
- 1 flatiron or sirloin steak, 1 3/4 to 2 lb. and
3/4 inch thick - Red pepper flakes for garnish (optional)
Directions:
To make the wasabi butter, in a small dish, mix together the butter, wasabi powder and chives until well blended. Let the butter stand at room temperature for at least 15 minutes before serving, or refrigerate it for up to 6 hours. If refrigerated, remove from the refrigerator at least 30 minutes before using.
To make the sake-soy marinade, in a shallow, nonreactive dish just large enough to hold the steak, combine the sake, soy sauce, vinegar, molasses, sesame oil, ginger and red pepper flakes and mix well. Add the steak and turn to coat both sides. Cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally. Remove from the refrigerator 30 minutes before grilling.
Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack. Remove the steak from the marinade, reserving the marinade.
Grill the steak over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once or twice and brushing with the marinade for up to 5 minutes before the meat is done, until nicely charred and cooked to your liking, 7 to 10 minutes total for medium-rare.
Transfer the steak to a carving board and let rest for at least 3 minutes. Cut into portions or slice for serving and sprinkle with red pepper flakes. Serve the wasabi butter on the side. Serves 4.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
To make the sake-soy marinade, in a shallow, nonreactive dish just large enough to hold the steak, combine the sake, soy sauce, vinegar, molasses, sesame oil, ginger and red pepper flakes and mix well. Add the steak and turn to coat both sides. Cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally. Remove from the refrigerator 30 minutes before grilling.
Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack. Remove the steak from the marinade, reserving the marinade.
Grill the steak over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once or twice and brushing with the marinade for up to 5 minutes before the meat is done, until nicely charred and cooked to your liking, 7 to 10 minutes total for medium-rare.
Transfer the steak to a carving board and let rest for at least 3 minutes. Cut into portions or slice for serving and sprinkle with red pepper flakes. Serve the wasabi butter on the side. Serves 4.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
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$455
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