Grilled Korean Flank Steak with Spicy Peanut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Feel free to substitute another cut of steak for the flank steak if desired. Strip steak, rib-eye, and tenderloin would all be good substitutions. You can also use the marinade for pork or chicken. As an alternative to keeping the steak whole and then slicing it after grilling, try cutting it into cubes prior to marinating, and then grilling the cubes on skewers as kabobs. You can alternate the cubes with peppers, mushrooms, and onions. Ingredients:
1/3 cup chopped scallions |
1/3 cup soy sauce |
1 tablespoon brown sugar |
1 tablespoon ginger |
1 tablespoon lime juice |
2 teaspoons dark sesame oil |
1 teaspoon crushed red pepper |
3 cloves garlic, minced |
1 pound flank steak, trimmed |
1/2 cup water |
1 tablespoon crunchy peanut butter |
1 teaspoon cornstarch |
Directions:
1. Combine the scallions, soy sauce, brown sugar, ginger, lime juice, sesame oil, crushed red pepper, and garlic in a medium bowl, stirring with a whisk.
2. Place the steak and half of the scallion mixture in a large, zip-top plastic bag and seal.
3. Marinate in the refrigerator for at least 2 hours or overnight, turning occasionally.
4. Combine the remaining marinade with the water, peanut butter, and cornstarch in a small saucepan and whisk to blend.
5. Bring to a simmer and cook for 1 minute, stirring, until the sauce thickens.
6. Remove from the heat and keep warm.
7. Heat a nonstick grill pan over medium-high heat.
8. Remove the steak from the marinade, discarding the marinade.
9. Grill the steak for about 3 minutes on each side or until desired degree of doneness.
10. Transfer to a cutting board, let rest for 5 minutes, and then slice diagonally against the grain.
11. Serve the steak with the peanut sauce.
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