Break out the candles and fine wine to enjoy this flat iron steak. Enjoy the smell of the steak searing along the edges and the way the garlic and soy sauce meld together and swirl in the air. Slice through the exterior of the flat iron steak to reveal the buttery soft interior. Once the steak has cooked to the desired temperature, wrap it in a blanket of crispy lettuce and top with pungent pickled onions.
2 pounds flat iron steak, cleaned
2 heads butter lettuce
6 tablespoons gochujang (fermented Korean red chili paste)
3 tablespoons mirin rice wine
1 tablespoon soy sauce
4 garlic cloves
2 teaspoons sesame oil
1 tablespoon ginger
1 12-ounce can Coca-Cola
½ cup soy sauce
2 tablespoons sambal chili paste
2 tablespoons lime juice
½ cup cider vinegar
2 large red onion, julienned
- To marinate steak, combine all marinade ingredients in a blender and pulse until smooth. Pour over the meat and marinate for at least 6 hours.
- To make pickles, in a medium saucepot set over high heat add Coca-Cola, soy, and sambal. Reduce by ⅔. Remove from heat and add lime juice and vinegar. Pour over the onions and let marinate for at least 2 hours.
- Break apart lettuce, making sure to keep the leaves whole. Reserve for later.
- Over a medium-high fire, grill beef until desired doneness. Allow to rest for 10 minutes and then slice into thin strips.
- Serve by wrapping lettuce around beef and garnish with pickled onions.
- from Chef Chris Shepherd of Underbelly, Houston, Texas