Recipe of the Week: Maple-Soy Flat Iron Steak with Spicy Cabbage

Photo Courtesy of Shaun Liboon

Here in Minnesota, summer tends to fly by too fast. Being able to use the grill is a great way to extend being outdoors on a beautiful late summer night. I love this recipe: its a crowd-pleaser that is also uses quick flavorful marinade with a small amount of prep time.

Squeeze in this great recipe before grilling season is over.


Maple-Soy Flat Iron Steak with Spicy cabbage                 Yield: 4 servings

2lbs Flat Iron Steak, trimmed of visible sinew

3 scallions, trimmed and sliced ¼” thick

¼ cup fresh Ginger, sliced thin

4 cloves garlic, sliced thin

3ea Bird’s Eye chili (Thai chili)

1/4c soy sauce

1/4c maple syrup

2t black Tellicherry Pepper, ground

2T grapeseed Oil


Fire up the charcoal grill.

Place steak in a storage container with plenty of room to cover with marinade.

Place the remaining ingredients into a large Mason jar or container with a tight fitting lid.

Shake vigorously for 1 minute.

This jump starts the breakdown of ingredients in the marinade to release aromas and flavors.

Pour the marinade over the Flat Iron and make sure it is completely submerged. A good way to get a marinade to go a long way is to place it all in a 1 gallon Ziploc bag.  Make sure to press most of the air out before sealing.

Let the steak marinade in the refrigerator for 2-8 hours. This is a very strong marinade and anything over an 8 hour time will start to become too salty and begin cooking the meat causing it to discolor and not be very aesthetically pleasing.

Once you have marinated for desired time, pull steak out of the refrigerator and let it sit out at room temp for 1 hour. The steak will cook more evenly if it isn’t cold.

Cook on a hot grill for 2-4mins on each side until medium rare is achieved. Let rest for 7 minutes, then slice against the grain and eat it with the spicy slaw.  Enjoy.


Spicy Cabbage    Yield: 4 servings

2cups Napa cabbage, julienned or shredded

½ medium yellow onion, julienne

1 clove garlic, minced into paste

2ea Fresno chili, julienne

1ea Bird’s Eye chili (Thai chili), minced

1ea lime, zested and juiced

1T sesame seeds

2T fresh Ginger juice

2t rice Vinegar

2T grapeseed oil

2t salt


Place the lime juice, zest, ginger juice, oil, vinegar, salt, sesame seeds, and garlic in a non-reactive mixing bowl.

Whisk to combine.

Place the cabbage and onion into bowl and, using your hands, mix very thoroughly.

Taste. Can you taste all the flavors? If it seems bland and a small amount of salt and taste again until it is perfect.

Set in the refrigerator for 1 hour before eating.

Store in an air tight container for up to 3 days.

Eat with love.


***Ginger Juicin’ Technique: This is a great way to utilize fresh ginger flavor without biting into a stringy, tough and hot piece of ginger root. You will need standard cheese grater and plastic film. Cover the larger holes on the grater with a piece of plastic wrap, and simply grate the ginger on top of the plastic wrap which is on top of the grater holes. This will leave you with some juicy pulp. Now squeeze through and fine mesh sieve and you have fresh ginger juice! Feel free to omit the plastic wrap, you will just get a lesser yield.

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Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.