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Asian Flat Iron Steak

Photo: SavorySweetLife.com
A delicious Asian-inspired grilled flat iron steak recipe adapted from The Pioneer Woman by the blogger at SavorySweetLife.com. Her post can be found here. I gave this recipe a try, because we LOVE flat iron steaks. We like to buy them locally from a farmer that raises grass fed cows, and learned that our farmer’s market steaks were a little tougher than the store bought ones. So we tried a marinade on on and it was amazing! 

Ingredients
  • 1/2 cup Soy Sauce
  • 1/2 cup Sherry
  • 1/4 cup Honey
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons (heaping) Minced Ginger
  • 2 Tablespoons (3-5 cloves) Minced Garlic
  • teaspoons Crushed Red Pepper Flakes
  • 2 Flat Iron Steaks
  • Garnish: 2 Tablespoons Roasted Sesame Seeds and 2 Green Onions, slivered.
Instructions
  1. Gather all ingredients together – soy sauce, sherry, honey, sesame oil, garlic, ginger, red pepper flakes, and flat iron steak.
  2. Whisk the ingredients in a bowl. Place the steaks and marinade in a ziplock bag and chill in the refrigerator for 3-6 hours.Grill steaks on high heat for 4 minutes on each side for medium rare steaks. Allow steaks to rest for 5 minutes before slicing and serving. Sprinkle roasted sesame seeds and green onion slivers on top to garnish.

Cashew Chicken

Ingredients: 
2 chicken breasts or thighs cubed
1 tbsp cooking sherry 
2 tbsp low sodium soy sauce
¼ cup oil
1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)
3 green onions, sliced diagonally
2 cloves garlic, minced (about 1 tsp of jarred minced garlic)
 1/2 cup cashews, 
unsaltedtoasted sesame seeds
lightly salted cashews 

Sauce:
4 tbsp soy sauce 
1 1/2 tbsp cornstarch
4 tsp sugar
2 tsp white vinegar

Directions: 

Combine 1 tablespoon soy sauce with the cooking sherry in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

 

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 

 

 
Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. 

Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice. ENJOY!