Fancy on the outside, simple on the inside. This dish looks beautiful on a serving platter and comes together in minutes. The acidity of the mandarins and the heat of the Sriracha keep everything bright and fresh.
- 1-1½ lb flat iron steak
- 4 satsuma mandarin oranges, halved
- 6 tbsp black rice vinegar (unseasoned rice vinegar can also be used)
- 6 tbsp soy sauce
- 1 tbsp sriracha, plus more as needed
- 1-inch piece of ginger, peeled and finely grated
- 1 garlic clove, finely grated
- Salt and pepper, as needed, plus additional salt for brining (optional)
- olive oil
- Pat the steak dry and season all over with a small amount salt. Let come to room temperature before cooking.
- Preheat oven to 400ºF.
- Squeeze 1 cup of juice from about 3 mandarins into a large bowl. Set aside the remaining un-juiced halves.
- Add the spent tangerine halves to the juice, muddling them into the juice with a cocktail muddler or large spoon. Add the vinegar, soy sauce, sriracha, ginger and garlic. Season with salt and pepper. Stir to combine.
- Place the steak on the sheet pan and pour the mandarin sauce mixture over the steak. Flip the steak over and coat the other side with the sauce.
- Heat olive oil in a heavy oven-safe pan (such as a cast iron) over medium high heat. Salt the pan lightly.
- Add the steak, cooking, 3 minutes until browning on that side. Lightly salt the uncooked side and the flip the steak. Add the mandarin halves cutside down to the pan beside the steak. Transfer to the oven and cook another 5-6 minutes.
- Remove the steak to a cutting board and let stand for 3-5 minutes. Meanwhile, return the pan to the stovetop and reduce the remaining sauce over medium-low heat.
- Once the steak had rested, slice into thin strips. Using tongs, squeeze the cooked mandarins over the steak, then top the steak with the remaining pan sauce, adding additional salt, pepper, and/or sriracha to taste.