Ready in 30 minutes
While not a traditional Asian dish, this grilled flat iron steak builds the foundation of Asian flavors with the dry rub and the mushroom stir fry builds additional layers.
Preheat a charcoal grill to 450f set up for direct heat.
Mix the dry rub together and season both sides of the steak. (Alternatively, use a broiler)
Grill the steak 5 minutes per side, or until it reaches an internal temperature of 130f for medium rare*.
Remove steak and rest on a raised rack.
Reduce grill heat, place a wok or large saute pan on the grill and allow to preheat for a few minutes*. (Alternatively, do on stove top)
Drizzle the sesame and peanut oil into the hot wok. Stir fry the mushrooms for 3 minutes until starting to turn tender and releasing their moisture*.
Add the garlic and ginger, stir fry another minute.
Add the red bell pepper, stir fry another minute
Add the basil, beef stock, mirin, soy sauce, and red pepper flake. Stir fry another 1-2 minutes.
Add the slurry and cook another minute or until the sauce is thickened.
Slice the steak across the grain (short side) and serve family style with the mushroom stir fry over the top.
Oyster mushrooms have a natural umami flavor. If you can't find oyster mushrooms, use another kind and add 3/4 tsp fish sauce to the mirin/soy sauce mixture.
For the Big Green Egg, I had the top DMFT totally open and after preheating, the bottom vent was about half way closed.
For the Big Green Egg, I closed the bottom vent all the way. The fire was already going from the steak and stir frying requires you to have the Egg top open. The coals will get plenty of air from the open top.
I love the flavor of sesame oil but using it as the only oil is over powering. Using a little sesame oil with a neutral flavored oil like peanut oil gives a balanced flavor.