Korean Barbecued Flank Steak on Hot and Sour Slaw Salad

Name: Korean Barbecued Flank Steak on Hot and Sour Slaw Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 2 teaspoons toasted (dark) sesame oil, eyeball it; 907 grams flank steak; 4 large cloves garlic, chopped, divided; 2 Tbsps grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning); 2 Tbsps honey; 454 grams bok choy or Napa cabbage, trimmed and shredded with a knife; 1 red bell pepper, thinly sliced; 2 teaspoons hot red pepper flakes, divided; 237 milliliters sauerkraut (it will taste like kim chee when combined with hot pepper flakes); 2 scallions, finely chopped; 59 milliliters Tamari dark soy; 4 servings Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan

Korean Barbecued Flank Steak on Hot and Sour Slaw Salad might be just the main course you are searching for. This recipe makes 4 servings with 543 calories, 53g of protein, and 28g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. A mixture of tamari soy, napa cabbage, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. The Fourth Of July will be even more special with this recipe. It is a pricey recipe for fans of Korean food. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Watch how to make this recipe.

In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes.

Ingredients you will need

Grill Seasoning

Vegetable Oil

Flank Steak

Chili Pepper

Sesame Oil

Green Onions

Garlic

Honey

Equipment you will use

Grill

Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.

Ingredients you will need

Meat

Equipment you will use

Grill Pan

Stove

Grill

Heat a large skillet over high heat.

Equipment you will use

Frying Pan

Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes.

Ingredients you will need

Vegetable Oil

Cabbage

Peppers

Salt

Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage.

Ingredients you will need

Chili Pepper

Cabbage

Garlic

Honey

Add sauerkraut and mix in, heating it through 1 minute. Turn off heat.

Ingredients you will need

Sauerkraut

To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.

Ingredients you will need

Grains

Steak

Meat

Equipment

Ingredients

Servings:

2teaspoons

toasted (dark) sesame oil, eyeball it 907grams

flank steak 4large cloves

garlic, chopped, divided 2Tbsps

grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning)2Tbsps

honey 454grams

bok choy or Napa cabbage, trimmed and shredded with a knife 1

red bell pepper, thinly sliced 2teaspoons

hot red pepper flakes, divided 237milliliters

sauerkraut (it will taste like kim chee when combined with hot pepper flakes)2

scallions, finely chopped 59milliliters

Tamari dark soy 4servings

Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan

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. The Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.