Hello! Welcome to cooking Soy Garlic Flat Iron Steak. This recipe is an easy and delicious way to cook a relatively cheap cut of beef. Anyone who has minimal prior experience in the kitchen can use this and it's great for people who are cooking for a special occasion but don't want to spend a lot of money.
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Step 1: Gather Ingredients
Measure and collect all ingredients before you begin.
- 2lb flat iron steak cut into even quarters
- 2 cups soy sauce
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1/2 stick butter
- 2 tbsp canola oil
- 1 tbsp seasoned rice vinegar
Step 2: Marinade Steak
Prepare marinade by combining soy sauce, rice vinegar, and garlic in a bowl and mixing thoroughly. Place steaks in a baking dish and, using a fork, poke the surface of the steak on both sides. Coat the steaks in olive oil before pouring the marinade into the baking dish. Flip and coat the steaks completely in marinade before covering the dish in plastic wrap and refrigerating for 1-1/2 to 2 hours.
Step 3: Cook Steak
Remove steaks from the fridge and let sit in room temperature 15 minutes prior to cooking. Prepare a pan by heating canola oil over medium-high heat. Pat the steaks down with a paper towel to remove excess moisture and set aside. Once the oil starts barely smoking, place steaks in pan laying away from your body.
WARNING: Laying steaks in pan towards your body can result in hot oil splashing in causing burns. Always lay steaks away from yourself.
Sear steaks on both sides for 2 minutes each. Then, add butter to pan and about a tablespoon of remaining marinade over each steak and lower the heat to medium-low. Baste steaks with marinade and butter and cook for an additional 2 minutes. Note: Cook steaks longer than 2 minutes after searing for greater than a medium rare doneness
Step 4: Rest and Serve
Remove steaks from the pan and place on cutting board. Allow steaks to rest at least 5 minutes before serving. When serving, cut steaks perpendicular to the grain for maximum tenderness. Instructions on cutting against the grain can be found here: http://www.finecooking.com/article/how-to-cut-meat-against-the-grain