If you haven’t gotten around to making the guacamole recipe I posted earlier this week, now is your chance to kill it on Labor Day and make this grilled flat iron steak to go with it. (If you already made the guacamole, here is an excuse for you to make it again.) The beauty of this quick and easy recipe is simply in the overnight marination. This entire dish could be considered a mix of Asian and Southwestern cuisines, and it becomes a flavorful and exciting combination.
- 2 1/2- 3 pound flat iron steak
- 1/2 cup soy sauce
- 3T honey
- 3-4 dashes sesame oil
- 3 jalapeños, sliced
- Several thin slices of fresh ginger
Place the steak in a dish or sealable bag and add the marinade ingredients. Place in the refrigerator overnight, turning or flipping the steak to mix the ingredients.
Grill the steak using a charcoal or gas grill. I like to grill the marinated jalapeños on top the steak, saving them each time I flip the steak — the remainder of the liquid marinade can be discarded. This steak will not take long to cook; for medium rare 6-8 minutes over a very hot grill should do the trick. The honey from the marinade will give this steak a nice crust, so watch it carefully.
Remove the steak from the grill and allow it to rest for 5 minutes or so. Slice into 1/4 inch-thick pieces for assembly of the tortillas.
Steak tortilla toppings are a matter of preference; sticking with what is in season is always my goal. Think red peppers, fresh jalapeños, red onion, cilantro, cherry tomatoes and, of course, guacamole!
I refuse for Labor Day to be the end of summer. And this dish certainly helps feel as though summer still has a long way to go. What’s also great about this recipe is that it pairs perfectly with a bold, rich red, such as a Zinfandel.