The fresh summer vegetables can be used in this chow chow recipe, and you’ll have a tangy, crunchy relish all winter long.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 3 hrs 5 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup reduced-sodium soy sauce
- ¼ cup rice wine vinegar
- ¼ cup brown sugar
- ¼ cup sliced green onions
- 1 tablespoon minced garlic
- 1 tablespoon mustard powder
- 2 pounds flat iron steak
- 2 tablespoons sesame seeds (Optional)
Instructions
- Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.
- Remove steak from marinade and discard remaining marinade.
- Heat a non-stick skillet over medium-high heat; cook steak just until outside is browned and seared, about 1 minute per side. Continue to cook until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove skillet from heat and allow steak to rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 538 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 1 g |
| Protein | 50 g |
| Saturated Fat | 10 g |
| Sodium | 1214 mg |
| Sugars | 14 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Mmmm-mmm. Loved this. We used it to make flat iron steak twice in 2 weeks. Very tasty! And simple too. Definitely going in my recipe keeper.
I made a couple of changes and used what I had……Braggs Amino Acid for Soy Sauce and Apple Cider Vinegar instead of Rice Vinegar. And I finally seared a piece of meat and didn’t cook it til done. IT WAS GREAT!!!!! :0)
This was surprisingly very good. The recipe was very simple. Though it’s important to note that after you remove the steaks from the refrigerator, to let them sit and come to room temperature. I didn’t know that and following the listed directions I wound up with 2 burned steaks with raw insides. Luckily I had a third steak which by that time had sat out long enough to be cooked properly.
Loved this recipe! Marinated about 3 hours and grilled for 8 – 10 minutes per side. It sliced like butter and the flavor was outstanding. The recipe is one of my favorites.
I sliced my steak thinly before adding to the marinade, hoping it would absorb the flavors more quickly. Worked. I stir fried some cabbage, mushrooms, and sugar snaps in the extra marinade and added a few lo mein noodles. Excellent!
One of our favorite recipes! We absolutely love it!! Serve it with an Asian side salad and baked potatoes. This is one of our “treat” dinners because feeding a family of 6 with teenagers, there never seems to be enough steak! I have to double this every time and we still have zero leftovers.
Turned out bland. I don’t think I let it marinade long enough or didn’t use enough ingredients (I’m thinking double the ingredients.) Will definitely try again. Was good, cooked perfectly.
Excellent! I can’t wait to make it again. And very easy, too.
Delicious!!! I made it exactly as the recipe calls for except for the green onions, because I forgot to pick some up when I was shopping. I will definitely make it again, next time with the green onions!
Loved this recipe I’ll be making it again real soon
Tasty! A little tough if not marinated long nuff but tasty recipe even for us not so much meat lovers. Thanks for the recipe!
Turned out amazing. I recommend after a few min of cooking slice steak into strips and let cool for another 1-2 min
This was delicious. I didn’t quite have enough mustard and I forgot to buy green onions, so I added a pinch of onion powder and a pinch of ginger. Otherwise I made it just like the recipe. Really good! Just don’t overlook.
This didn’t have as much oomph as I had hoped for. I’m not sure if it needed some ginger or a longer marinating time.