Vietnamese Grilled Flat Iron Steak
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Prep Time
15 mins
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Cook Time
15 mins
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Marinade time
1 hr
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Total Time
1 hr 30 mins
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Servings
4
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Calories
404 kcal
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Course
Main Course
Vietnamese Grilled Flat Iron Steak
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You'll flip with the first bite of this amazingly tender and incredibly delicious Vietnamese Grilled Flat Iron Steak. The marinade is loaded with fabulous flavor and the simple secret tenderizing ingredient will shock you!
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Ingredients
For the marinade and steak:
- ¼ cup brown sugar packed
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 ½ tablespoons fresh lime juice
- 1 tablespoon sesame oil
- 2 tablespoons finely chopped lemongrass or lemongrass paste
- 1 tablespoon minced peeled ginger or ginger paste
- 6 garlic cloves finely minced
- 2 teaspoons Chili garlic sauce
- ¾ teaspoon baking soda
- 1½-2 pounds flat iron steak
For serving:
- Sweet Basil Vinaigrette
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Instructions
For the marinade:
- Combine all marinade ingredients except the baking soda in a small bowl or measuring cup. Stir well to combine, then add the baking soda and stir again. (The mixture will foam up a bit, that’s normal!) Transfer the marinade to a large zip-lock bag.
- Prick steak all over with a fork and add to marinade; turn to coat and massage the steak all over to work the marinade in. Refrigerate for at least 1 hour or up to 12 hours.
For grilling the steak:
- Preheat your grill to high and clean the grates.
- Remove steak from marinade, letting excess drip back into the bag and pat the meat dry with paper towels; reserve marinade. Drizzle the steak lightly on both sides with olive oil and rub with your hand to coat the meat. Season the steak with kosher salt and fresh ground pepper.
- Sear the steak over high heat until deeply browned then turn down the heat to medium and continue cooking, turning occasionally with a tongs until an instant-read thermometer inserted into the thickest part registers 125-135° (the timing for this will depend on the thickness of your steak.
- Tent the steak with foil and allow it to rest for 8-10 minutes, then slice into ½-inch slices across the grain. Pour any juices that have accumulated on the cutting board over the steak.
For serving:
- Serve on its own, with the marinade drizzling sauce or with Sweet Basil Vinaigrette.
- If you want to make a drizzling sauce, transfer the marinade to a small saucepan and bring it to a boil then lower the heat and simmer for 4-5 minutes until thickened a bit.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
Show Details
Calories
404kcal
(20%)
Carbohydrates
17g
(6%)
Protein
34g
(68%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
112mg
(37%)
Sodium
1668mg
(70%)
Potassium
614mg
(18%)
Fiber
0.3g
(1%)
Sugar
14g
(28%)
Vitamin A
4IU
(0%)
Vitamin C
3mg
(3%)
Calcium
37mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 1668mg | 70% |
| Potassium | 614mg | 13% |
| Fiber | 0.3g | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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