Korean-Style Grilled Flank Steak |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Gourmet Magazine in July 2007. Serve with white rice and soft leaf lettuce. Guests can make lettuce-leaf bundles with rice and thin slices of meat. Ingredients:
1/4 cup soy sauce |
2 tablespoons rice vinegar (not seasoned) |
1 tablespoon ginger, peeled and grated |
1 garlic clove, minced |
2 teaspoons asian chili sauce (sriracha) |
2 teaspoons sugar |
1 1/2 teaspoons sesame oil |
1 lb flank steak |
2 scallions, finely chopped |
2 tablespoons toasted sesame seeds |
Directions:
1. Stir together soy sauce, veinegar, ginger, garlic, Sriracha, sugar and sesame oil.
2. Prepare a gas grill for direct-heat cooking, and grill the steak, covered, turning over once for 6-8 minutes for medium-rare.
3. 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.
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