Gingered Flatiron Steak

Makes: 4 servings. Prep: 30 minutes. Marinate: 1 hour. grill: 6 to 8 minutes.

Gingered Flatiron Steak
Servings: 4 Prep 30 mins Grill 6 mins to 8 mins


Soy-Ginger Sauce:
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, sliced
  • 2 tablespoons minced fresh ginger
  • 2 scallions, chopped
  • 1 can (12 ounces) ginger ale
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons hoisin sauce
  • 1 - 3 dashes hot pepper sauce
  • 4 tablespoons water
  • 1 flatiron steak (1-1/4 pounds) or lean beef chuck blade steak
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Make It

Soy-Ginger Sauce:

1. In a medium-size saucepan, heat oil over medium heat. Saute garlic, ginger and scallions for 2 minutes, stirring often. Add ginger ale, soy sauce, vinegar and hoisin sauce. Gradually bring to a boil over medium-high heat. Once bubbly, reduce heat to medium and cook 10 minutes. Stir cornstarch mixture into sauce. Cook 1 to 2 minutes until thickened. Push through a strainer into a bowl; cool to room temperature. If making ahead, cover; refrigerate until ready to use (bring to room temperature before serving).


2. Place steak on clean work surface; trim away excess fat. Season both sides with salt and pepper. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Remove 1/2 cup sauce and reserve.

3. Grill steak for 3 minutes, turn and brush with some of the reserved sauce. Cook 3 minutes, turn again, brush with more sauce. Continue turning and brushing with sauce for a total of 10 minutes or until an instant-read thermometer inserted in the thickest part registers 135 degrees F. Slice and serve with remaining sauce on the side.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 319, Fat, total (g): 14, chol. (mg): 75, sat. fat (g): 4, carb. (g): 18, fiber (g): , pro. (g): 28, sodium (mg): 858, Percent Daily Values are based on a 2,000 calorie diet.