Flake Steak Recipe
This Flake Steak recipe from Griddle Nation brings Nate to the griddle with a dish that is as fun to make as it is to eat. Featuring thinly sliced NY strip steak skewers, perfectly charred mushrooms, and a glossy Ponzu-based glaze, this recipe combines bold flavor, beautiful presentation, and approachable technique for home cooks. Whether you’re aiming for a cozy dinner for two, a weekend indulgence, or a small gathering with friends, this dish delivers a memorable culinary experience that’s sure to impress.
The Inspiration
Nate drew inspiration from viral online cooking videos that showcase the beauty of high-heat griddle cooking. On Griddle Nation, he takes these trending ideas and elevates them into approachable recipes that anyone can recreate at home. The concept of “flake steak” refers to thinly sliced strips of NY strip steak that cook quickly, stay tender, and absorb rich flavors from glazes and marinades. By pairing the steak with mushrooms, scallions, and a Ponzu-based reduction, Nate turns a simple cut of beef into a vibrant, restaurant-worthy meal.
This recipe reflects the show’s signature style: combining trending online recipes with practical techniques, high-heat cooking, and a focus on bold, satisfying flavors. It’s perfect for viewers who want a dish that looks gourmet but doesn’t require complicated steps or hard-to-find ingredients.
Ingredients
- 2 NY Strip Steaks, Cut into Thin ¼” Slices
- 6 Skewers
- Graza Frizzle High Heat Cooking Oil
- Salt and Pepper to Taste
- ½ C Ponzu Sauce
- ¼ Rice Wine Vinegar
- ¼ C Mirin
- 1C Mushroom Blend, Shitake and Baby Portabello
- 6 Scallions, Whole with Ends Trimmed for Garnish
- Gochujang For Garnish
- 1 tsp Toasted Sesame Seeds
Methods
- Preheat griddle to high heat. Allow 10-15 minutes or until the surface darkens and light smoke appears
- Add strips of steak to 6 skewers, season with salt and pepper.
- Add Graza Frizzle and Sear steak skewers on for 2-3 minutes or until desired doneness.
- In a small bowl combine Ponzu, rice wine vinegar and mirin. Set aside.
- Separately on griddle add Graza Frizzle and mushrooms as well as long scallions. Cook until golden and charred.
- When Steak is almost done pour glaze from bowl onto griddle and turn skewers into the glaze. Allow it to reduce onto skewers creating a glossy glaze on the meat.
- To plate, lay down a bed of scallions, mushrooms, then skewers of steak. Garnish with Gochujang, cut scallion ends, and toasted sesame seeds.
Serving Suggestions
Serve this Flake Steak recipe for date nights, weekend dinners, or any occasion where you want to impress without stress. The skewers pair beautifully with simple sides such as roasted or grilled vegetables, a crisp salad, jasmine or sticky rice, or buttery roasted potatoes. For casual entertaining, consider plating the skewers on a large platter family-style, adding extra garnishes like fresh herbs, microgreens, or thin citrus slices to enhance both flavor and visual appeal.
The bold flavors from the Ponzu glaze, the charred richness of the mushrooms, and the tender steak combine to create a meal that is both comforting and exciting. It’s a dish that encourages conversation around the griddle and makes any gathering feel special.
Final Thoughts
This Flake Steak recipe is a celebration of elevated griddle cooking, combining the satisfaction of bold, savory flavors with an approachable, practical method that home cooks can master with confidence. The thin steak slices cook quickly, stay tender, and absorb the rich Ponzu glaze, while the mushrooms and scallions add depth, color, and texture.
Whether you are cooking for a partner, family, or friends, this dish delivers every time, making it ideal for creating memorable meals with minimal stress. The combination of high-heat searing, flavorful glaze, and visually appealing plating ensures that your dinner feels both gourmet and inviting. Nate’s Flake Steak embodies the essence of Griddle Nation: fun, bold, and utterly delicious.
For more information, check out the Griddle Nation website.