Employee Favorites: Green Dragon Flank Steak

BY: Dave Yasuda

  • cooking-duration 45 Minutes
  • servings 4 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

The flank steak is one of my favorites. It's tender when sliced across the grain and is jam-packed with beef flavor. It's awesome when simply seasoned with salt and pepper, but its rich flavor really holds up well to a marinade.

When I was a kid there was a restaurant in Ontario called The East Side Cafe that was a destination for folks for miles around. A top-seller on their menu was Green Dragon Steak. I'm guessing it was made with a value-priced sirloin, but when you make this with the flat iron it becomes something really special. Give it a try.


Green Dragon Steak

  • 1 American Wagyu Black Grade Flank Steak Buy Now

  • 1 bunch green onions, green portion chopped into 1/8" slices

  • 2 tablespoons toasted sesame seeds

  • Kosher salt

  • Black pepper


  • 1/2 cup soy sauce

  • 1/4 cup water

  • 1/4 cup mirin (Japanese rice wine)

  • 2 tablespoons brown sugar

  • 1/3 cup cane sugar

  • 2 garlic cloves, minced

  • 1 tablespoon grated fresh ginger

  • Red chili flakes to taste


Thaw the flat iron and remove the package. Trim any excess fat or silver skin. Season with kosher salt and fresh cracked pepper on both sides.
1 Minute
Heat oven to 350 °
1 Minute
Heat cast iron skillet over medium-high heat. Add a tablespoon of grapeseed oil and allow to heat.
2 Minutes
Sear flat iron on each side for 3 to 4 minutes, setting up a nice golden brown crust.
4 Minutes
Place skillet and steak in oven. We want to get the internal temp to 130°, so you'll need a good digital thermometer like a Thermapen. The total time will be about 10 minutes. At 5 minutes flip steak over.
10 Minutes
When the internal temp is 130°, pull the steak from the oven. Put on a cutting board and loosely wrap with foil.
1 Minute
Let rest for 15 minutes.
15 Minutes
Slice the steak against the grain and arrange on a platter. Top with sauce. Sprinkle green onions and toasted sesame seeds. Serve extra sauce on the side, if you desire.
2 Minutes
Place all ingredients in a saucepan over medium heat. Stir until sugar melts and sauce bubbles gently. Simmer for 10 minuts. Remove from heat.
15 Minutes
Strain the sauce. Set aside until time to use. This can be made in advance. Keeps for a week or more in the refrigerator.
5 Minutes