Last night we had a typical simple supper of grilled flat iron steak and baby bok choy. This is a very simple yet delicious and satisfying. We begin by removing the steak and bok choy from the refer about 30 minutes before cooking. First the Bok choy is sliced in hlaf length wise and placed in a zip lock bag. A slurry of 1/4 cup soy sauce, 1/4 cup olive oil, 1 Tb hosin, 4 cloevs garlic crushed, and course ground black peper is prepared. The slurry is wisked to combine and then drizzeled over the bok choy, the zip lock is sealed and the bok choy tossed to coat completly with marinade. This is allowed to rest until time to cook. The Steak is removed for it's package to a plate and coated librarly on both sides with black pepper and course sea salt. About 15 mninutes out, the grill is started. If you are cooking over wood or charcoal you will need more lead time to get up to temp. You want a very high temp fire. The steak is placed right on the hottest part of the fire and the bok choy arreanged arround with the root section closest to the hot fire. The steak should be cooked (or rather seared) about 3 minutes per side turning the bok choy at the same time as the steak. At 6 minutes total the steaks will be seared on the outside and quite rare in the center. The Bok choy will be just tender. Slice the steak on the bias and surve on a pile of bok choy. A nice syrah or zin complements this nicely.