Ever since I discovered flat iron steak, it has been my go to. It's lean, it's easy to cook, and it delivers great flavor. I usually choose one that weighs about a pound, which is enough to feed my family of four. You can find flat iron steaks at Fred Meyer, and on occasion at New Seasons, if you live in the Northwest. If you're in the midwest or down south, you can find them at Kroger. They run about $8.99 per pound up here, but I noticed they're cheaper down south in cattle country.
The best way to serve flat iron is sliced thinly across the grain, like flank steak. I've gone back and forth between both kinds of steaks. Flat iron is still my favorite.
I marinate my steaks the way my parents did as I was growing up. We grew up using Three Crabs brand fish sauce, but now I buy Red Boat from Hung Phat. It's maybe seven bucks there, as opposed to the ten dollar price tag at New Seasons. We also used soy sauce in the marinade, but now I use Braggs Liquid Aminos. I noticed my daughter had a lot of stomach aches after she ate rice with soy sauce, so I switched to the gluten free source. A little turbinado sugar, tons of garlic powder, and that's just about how I marinate all my steak, pork, and chicken. Oh yeah, and duck and lamb too. (Think Pok Pok Vietnamese chicken wings.)
- 1 flat iron steak, about 1lb.
- 3 bunches of watercress
- 1 cup fresh mint leaves
- 1 cup fresh cilantro
- 2 bunches radishes, thinly sliced
- 2 tbsp lemon zest
- 1 bottle New Seasons Market Tamari & Dulse Dressing
- Marinate the steak either using my method listed above, or with half a bottle of the dressing.
- Broil the steak on a foil lined pan for 8 minutes on one side, then 6 minutes on the other side for medium rare.
- Let the steak rest 15 minutes, then slice against the grain.
- Mix the remaining ingredients, then add the steak.