2000s Recipes + Menus
Korean-Style Grilled Flank Steak
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
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Accompaniments:
white rice; soft leaf lettuce
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Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
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Prepare a gas grill for direct-heat cooking over medium-high heat.
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Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
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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.
- Keywords
- steak,
- grilling,
- gina marie miraglia eriquez,
- quick kitchen,
- butcher cuts
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