Chili Oil Vegetables:

1 tablespoon chili oil
2 tablespoons peanut oil
1 tablespoon thinly sliced jalapeno
1 tablespoon julienned shallots
1 tablespoon cilantro leaves
1 tablespoon green onions, cut into 1-inch pieces
1 tablespoon julienned ginger

Marinade:

1 cup Worcestershire sauce
1 cup mirin (sweet sake)
2 cups soy sauce
3 whole ginger pieces, crushed
1/2 cup ketchup
1 cup chopped garlic
1 3/4 cups honey
1 cup chopped shallots
1/2 cup lemon juice
1/2 cup sambal (garlic chili paste)
3 tablespoons freshly ground black pepper
4 flat iron steaks, 8 ounces each

Szechwan Deglaze:

1/4 cup blanched garlic
2 tablespoons sambal
1/4 cup sugar
1/4 cup Shaoxing (Chinese rice wine)
2 cups oyster sauce
3 cups chicken stock

Sauted Vegetables:

2 tablespoons peanut oil
1/2 cup quartered shiitake mushrooms
1/2 cup blanched asparagus, cut into 1/2-inch pieces
1/2 cup scallions, sliced into 1/2-inch sections
1/2 cup bok choy
1/2 cup sliced red onion
Chopped cilantro leaves, for garnish
Chopped scallions, for garnish

Fire up your kitchen with this bold Flat Iron Steak recipe! Sizzle tender steaks in a umami-packed marinade, then dazzle with fiery chili oil vegetables, crisp sauted veggies, and a luscious Szechwan deglaze. Perfect for wowing dinner guestsyour taste buds will thank you!