A flat iron steak is perfect for this recipe. After marinating the steak four hours, I used an indoor electric grill. While it was grilling, I prepped fresh veggies. I used a double sided grill from Pampered Chef. For the marinade, there are ingredient choices. You can substitute 4 regular garlic for the 2 elephant garlic. The choice of soy sauce is what your diet dictates. For hot chili paste, I used a chili garlic sauce. The vegetables can vary by what’s in season and what you have on hand. The result of this recipe is very spicy meat. The ginger comes out strongly in the vegetables.

Ingredients

Flat Iron steak, 1 ½ lb

Soy sauce, ½ cup

Honey, 2 heaping tbsp

Sesame Oil, 1 tbsp

Elephant Garlic, 2 cloves

Crushed red pepper, 1 tsp

Hot chili paste, 2 tsp

Ginger, grated, 2 tbsp

Carrots, 2 medium

Mini peppers, 2

Onion, ¼

Asparagus, 4 spears

Preparation

Add all the marinade ingredients into a bowl. Mix as best you can as the honey can be quite thick. Put the steak in a zip lock bag and add the marinade. Squish the marinade around. Place in the refrigerator for 2 to 4 hours. Turn occasionally. Begin prepping the vegetables. You want them long and slender. Obviously the onion and mini peppers are not long, so just cut them slender. Heat the grill and place the marinated steak onto the grill. Save the marinade and put the vegetables in the bag. While the steak is grilling, the vegetables will be marinating. Use a meat thermometer to test the doneness of the steak. Cook to your likeness. Grill the vegetables to your likeness.