Japanese Flat Iron

Japanese Flat Iron

The flat iron is a superbly beefy cut that can take a good marinade. We’re combining it here with a Japanese marinade, and then serving it on top of our new favourite, spicy rice cakes.

The flat iron steak comes from the shoulder of the cow and is part of the top blade of chuck. While the top blade is tender, a seam of connective tissue runs down the middle of it. A butcher will therefore cut this top blade in half along the connective tissue and remove it. In doing this you end up with two thinner steaks (flat steaks), and these are called the flat iron steaks.

If you don’t have a good butcher, you’ll struggle to find this steak. You can substitute skirt steak in the recipe, or even go more upmarket and use rump, sirloin or ribeye.

Method

Marinade your steak

1. Mix all the ingredients together and pop your steak in to marinate overnight.

To cook your steak

1. Set up your Egg for a direct cook with your cast iron grid. Set the temperature to 250°C and allow the grid time to come up to temperature.
2. Pop the steak on the grid and allow it to cook for 90 seconds.
3. Move the steak to the other end of the grid, turning 90° to get a sear on the same side (not flipping it over).
4. After another 90 seconds, flip your steak and move back to the portion of the grid you started on. This allows the grid to heat up where you’re not using it. You’ll get a better sear.
5. After another 90 seconds, turn the steak 90° again and move to the other end of the grid.
6. Take your steak off and allow it to rest, wrapped in foil, for at least 5 minutes.
7. Slice your steak thinly and serve with our Japanese rice cakes and marinade. I like to spoon over a little of the dipping sauce.