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Wild-caught. Previously
FLAT IRON STEAK WITH CHILI CRISP
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, flavorpacked bite that’s equal parts sizzle and swagger. Honestly, good luck sharing.
Serves: 4
Difficulty: Easy
Prep time: 30 minutes
Cook time: 15 minutes
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.
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