Broiled Flat Iron Steak with Soy Ginger Sauce
 Juicy broiled flat iron steak with a bold soy-ginger sauce—it’s quick enough for a weeknight, but special enough for company. Ingredients For the Sauce 1 tablespoon vegetable or peanut oil 1 tablespoon minced fresh ginger (see note) 2 garlic cloves, minced ½ cup dry Sherry ⅓ cup soy sauce 2 tablespoons tomato paste ¼ cup light brown sugar ½ cup water 1 teaspoon sesame oil 1 tablespoon unsalted butter 1 tablespoon vegetable or peanut oil 1 tablespoon minced fresh ginger (see note) 2 garlic cloves, minced ½ cup dry Sherry ⅓ cup soy sauce 2 tablespoons tomato paste ¼ cup light brown sugar ½ cup water 1 teaspoon sesame oil 1 tablespoon unsalted butter For the Steak 1 (1.75-2 pound) Flat Iron Steak 1 teaspoon kosher salt ½ teaspoon ground black pepper 1 (1.75-2 pound) Flat Iron Steak 1 teaspoon kosher salt ½ teaspoon ground black pepper Instructions Preheat the broiler and set an oven rack in the top position. Heat the oil in a small saucepan over medium heat. Add the ginger and cook until softened and fragrant, a few minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the dry Sherry, soy sauce, tomato paste, brown sugar and water; bring to a boil, then turn the heat down and simmer gently until just slightly thickened, 8-10 minutes. Add the sesame oil and butter and stir until the butter is melted. Set aside. Season the steak on both sides with salt and pepper and place on a broiler pan (or rack on top of a baking sheet). Broil the steak to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer the steak to a cutting board; cover with foil and let rest for 10 minutes to let the juices settle (don't rush this step or the juices will gush out of the steak when you cut it). Cut the steak into thin slices across the grain and serve with the sauce. Note: Check out some easy steps to peel, grate, and chop fresh ginger. Preheat the broiler and set an oven rack in the top position. Heat the oil in a small saucepan over medium heat. Add the ginger and cook until softened and fragrant, a few minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the dry Sherry, soy sauce, tomato paste, brown sugar and water; bring to a boil, then turn the heat down and simmer gently until just slightly thickened, 8-10 minutes. Add the sesame oil and butter and stir until the butter is melted. Set aside. Season the steak on both sides with salt and pepper and place on a broiler pan (or rack on top of a baking sheet). Broil the steak to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer the steak to a cutting board; cover with foil and let rest for 10 minutes to let the juices settle (don't rush this step or the juices will gush out of the steak when you cut it). Cut the steak into thin slices across the grain and serve with the sauce. Note: Check out some easy steps to peel, grate, and chop fresh ginger. Nutrition Information Powered by Per serving (4 servings) Calories: 483 Fat: 24g Saturated fat: 10g Carbohydrates: 19g Sugar: 15g Fiber: 1g Protein: 45g Sodium: 2019mg Cholesterol: 152mg Per serving (4 servings) Calories: 483 Fat: 24g Saturated fat: 10g Carbohydrates: 19g Sugar: 15g Fiber: 1g Protein: 45g Sodium: 2019mg Cholesterol: 152mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.