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Flat Iron Beef Korean Satay

Flat Iron Beef Korean Satay

Chef Demetrio Marquez | Reinhart New Orleans


  • 10 oz flat iron steak
  • 1 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp chopped garlic
  • 2 Tbsp orange juice
  • 1 tsp ground ginger
  • 1 tsp sesame oil
  • 1 Tbsp scallion chopped


  1. Preheat oven to 365 F. Slice flat iron beef bias against the grain, into 1 ½ in long ribbon strips. Then, in a small mixing bowl, add beef strips, soy sauce, brown sugar, sesame oil, orange juice, ginger powder and garlic and mix well. Wrap and set in cooler overnight for at least 3 hours for proper marinate. Then, with prep-soaked wooden skewers, simply go through the beef at ½ inch intervals to ensure meat is properly secured (be very careful not to skewer your fingers). Once skewering is done, place beef satays on grill and turn accordingly. As you turn the skewers, you may want to baste beef with marinate for more intense flavor. Plate with steamed rice or Asian slaw salad, with satays around the base. Cilantro, sesame seed and orange slices to garnish.

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