Bulgogi Flank Steak

Name: Bulgogi Flank Steak
Prep time: 12 h 45 min
Cook time: 12 h 45 min
Total time: 12 h 45 min
Yield: 6
Cuisine: Korean, Asian
Ingredients: 59 milliliters firmly packed light brown sugar; 59 milliliters dark sesame oil; 2 Tbsps dry sherry; 907 grams flank steak; 1 Tbsp grated fresh ginger; 2 Tbsps minced fresh garlic; 59 milliliters chopped green onions; 1 teaspoon dried crushed red pepper; 118 milliliters soy sauce

Bulgogi Flank Steak might be just the main course you are searching for. This gluten free and dairy free recipe serves 6. One portion of this dish contains about 35g of protein, 17g of fat, and a total of 344 calories. It will be a hit at your valentin day event. Head to the store and pick up ginger, green onions, sherry, and a few other things to make it today. This recipe is typical of Korean cuisine. From preparation to the plate, this recipe takes about 12 hours and 45 minutes.

Instructions

Combine first 8 ingredients in a 2-gal. zip-top plastic freezer bag; add steak. Seal bag, and chill 12 hours.

Ingredients you will need

Steak

Remove steak from marinade, discarding marinade.

Ingredients you will need

Marinade

Steak

Preheat grill to 400 to 450 (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness.

Ingredients you will need

Steak

Equipment you will use

Grill

Let stand 10 minutes.

Cut diagonally across the grain into thin slices.

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Grains

Sprinkle with salt and black pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment

Grill

Ingredients

Servings:

59milliliters

firmly packed light brown sugar 59milliliters

dark sesame oil 2Tbsps

dry sherry 907grams

flank steak 1Tbsp

grated fresh ginger 2Tbsps

minced fresh garlic 59milliliters

chopped green onions 1teaspoon

dried crushed red pepper 118milliliters

soy sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Director's Merlot. Reviewers quite like it with a 5 out of 5 star rating and a price of about 21 dollars per bottle.