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If you are looking for a tasty, high-impact marinade for your next cookout, you have come to the right place. This Asian-inspired marinade pairs perfectly with the intense, beefy flavors of the flat iron steak.
The flat iron steak is one of the most underrated cuts in the beef world, and if you are not grilling it yet, you are missing out! Taken from the shoulder, it is incredibly tender, second only to the filet mignon, but at a fraction of the price.
What I love most about the flat iron is how well it absorbs marinades, taking on big, bold flavors while maintaining that juicy, beefy essence we crave. Throw it on the Big Green Egg, get that perfect sear, and you will be biting into pure steak heaven. It is a BBQ must-try!
Table of Contents
- Step 1: Prepare the Marinade and Steak
- Step 2: Mix the Asian Marinade
- Step 3: Marinate the Steak
- Step 4: Prep for the Grill
- Step 6: The Sear (Direct Setup)
- Step 7: Flipping for the Perfect Crust
- Step 8: Reaching Perfect Temperature
- Step 9: The Rest and The Slice
- Final Thoughts and Serving Suggestions
- Ultimate Grilled Asian Marinated Flat Iron Steak Recipe
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Step 1: Prepare the Marinade and Steak
For the best flavor penetration, start this process the day before you plan to cook. Assemble your marinade ingredients and get your flat iron steak out. For this cook, I am using a premium Snake River Farms Flat Iron Steak.
The heavy marbling in American Wagyu from Snake River Farms combined with this marinade results in an incredibly tender and flavorful final product.
Step 2: Mix the Asian Marinade
In a medium mixing bowl, combine the soy sauce, sesame oil, rice vinegar, brown sugar, garlic, ginger, chili paste, and lime juice.
Whisk everything together well until the brown sugar is fully dissolved and the flavors are perfectly combined. This savory, sweet, and tangy mixture is the secret to elevating the beefy flavor of the flat iron steak.
Step 3: Marinate the Steak
Place your Flat Iron Steak into a large resealable plastic bag. Pour the prepared Asian marinade all over the steak, ensuring it is completely coated.
Squeeze as much air out of the bag as possible before sealing it tightly. Massage the bag to make sure the marinade covers every inch of the beef. Place the bag in the refrigerator to marinate for at least 4 hours, or ideally, overnight for maximum flavor absorption.
Step 4: Prep for the Grill
The next day, take the flat iron steak out of the bag and wipe off the excess marinade. This step is crucial for achieving a great sear, as excess liquid can cause steaming rather than searing.
Place the steak on a wire rack set over a baking sheet while you light your Big Green Egg. Allowing the steak to sit on the rack helps air circulate around it, drying the surface slightly, which ensures a superior crust.
Step 6: The Sear (Direct Setup)
With your Big Green Egg stabilized at 450°F, and the coals glowing hot, it is time to cook. Place the flat iron steak directly onto the hot grilling surface, positioning it for direct cooking.
This means there is no barrier between the food and the charcoal. The radiant heat from the coals, combined with the extreme temperature of the cast iron grate, will create a rapid Maillard reaction, developing a deep, caramelized crust while keeping the interior tender and juicy. Because flat iron steak is relatively thin, this high-heat method ensures the exterior is charred before the inside overcooks.
Step 7: Flipping for the Perfect Crust
Cook the steak undisturbed for 4 to 5 minutes. This initial sear is essential for locking in the juices and building that intense, smoky flavor profile characteristic of cooking on a Big Green Egg.
After 4 or 5 minutes, flip the steak to the other side to sear the remaining surface. The steak should have a beautiful, dark brown crust.
Step 8: Reaching Perfect Temperature
Continue to cook the flat iron steak on your Big Green Egg for another 4 to 5 minutes on the second side.
Because you want a perfectly cooked steak, it is essential to use a digital meat thermometer. Cook the steak until the internal temperature measures 125°F for a perfect medium-rare. Keep in mind that the steak will continue to cook slightly while it rests, bringing it to a final temperature of around 130°F-135°F.
Step 9: The Rest and The Slice
Once the steak has reached 125°F, remove it from the Big Green Egg and immediately place it on a cutting board. Let the steak rest for 10 minutes.
This resting period is non-negotiable! It allows the internal juices to settle and redistribute throughout the steak, ensuring every bite is moist and flavorful. While it rests, you can enjoy the aroma of the marinade interacting with the smoky charcoal.
After 10 minutes, slice the steak against the grain into thin strips to maximize tenderness.
Final Thoughts and Serving Suggestions
For this cook, I served the Asian Marinated Flat Iron Steak sliced thinly against the grain, garnished with toasted sesame seeds and sliced green onions. The tenderness of this cut, combined with the savory-sweet marinade and the smoky flavor from the Big Green Egg, made for an incredible meal.
This steak pairs beautifully with:
- Steamed Jasmine Rice: To soak up any extra juices.
- Grilled Asparagus: Drizzled with a little soy sauce and lime juice.
- Asian Slaw: For a refreshing, crunchy contrast to the rich beef.
Ultimate Grilled Asian Marinated Flat Iron Steak
Ingredients
- 1.5 pounds flat iron steak
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp chili paste
- 1 tbsp lime juice
- 2 green onions, thinly sliced
Instructions
- 24-hours before you plan to cook this make the marinade. In a bowl, mix the soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, Sriracha (if using), and lime juice until well combined.
- The next day remove the flat iron steak from the marinade and wipe excess marinade from the steak.
- Preheat your Big Green Egg to 450°F setup for direct cooking.
- When the Big Green Egg is preheated place the flat iron steak on to the grilling surface and cook for 4-5 minutes.
- Flip the flat iron steak and cook another 4-5 minutes until the internal temperature measures 125°F.
- Pull the flat iron steak and let it rest for 10 mi utes before slicing against the grain.
- Served with sliced green onions over a bed of steamed white rice.
Nutrition information is automatically calculated, so should only be used as an approximation.
