Korean-Style Grilled Flank Steak: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4

Active time:25 min
Start to finish:45 min

July 2007

Serving flank steak (a favorite for the grill) Korean style is always a hit—guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own.

1/4 cup soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon grated peeled ginger
1 garlic clove, minced
2 teaspoons Sriracha (Southeast Asian chile sauce)
2 teaspoons sugar
1 1/2 teaspoons Asian sesame oil
1 to 1 1/4 lb flank steak
2 scallions, finely chopped
2 tablespoons toasted sesame seeds

Accompaniments:

white rice; soft leaf lettuce

Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
Prepare a gas grill for direct-heat cooking over medium-high heat.
Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

Recipe by Gina Marie Miraglia Eriquez

Photo by Romulo Yanes