This one’s a total show-off—in the best way. Juicy, tender Royal Ranch flat iron steak hits the grill like a pro, then gets smothered in a buttery blend of spicy togarashi and a generous swirl of Thai and True chili oil. The result? A bold, flavor-packed bite that’s equal parts sizzle and swagger. Honestly, good luck sharing.
Serves: 4
Difficulty: easy
Prep time: 30 min
Cook time: 15 min.
Allergens: soy, dairy
Ingredients
Grilled Flat Iron Steak
- 2 lb. Royal Ranch flat iron steak
- ½ t salt and togarashi (or use pepper)
- 2 T tamari
- 1 T toasted sesame oil
- 4 heads baby bok choy, quartered
- 4 oz. shiitake mushrooms, stemmed and halved
- Garnish with Fresno chili as desired and chopped green onion
Chili Crisp Butter
- ½ lb. Tillamook butter, softened
- 2 clove garlic, minced
- ½ T ginger, minced
- 2 T green onions, chopped
- 2 t togarashi seasoning
- 1 T Thai and True Chili Oil
- ½ t salt
Steps
- Combine steak with togaroashi, tamari and sesame oil and marinate 30 min.
- Preheat grill. Grill steak to desired temp, turning occasionally, 130F in center for medium rare. Move to indirect heat if charring too quickly. Remove and let rest 5 min. before slicing.
- Grill bok choy and mushrooms with a drizzle of sesame oil until lightly charred. Remove from grill and keep warm.
- Combine all Chili Crisp Butter ingredients in processor, pulsing just until blended. Chill until ready to use.
- Slice steak and serve warm with Chili Crisp Butter spooned over. Garnish with Fresno red chilies and green onions.
