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

Korean Barbecued Flank Steak on Hot and Sour Slaw Salad is a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 545 calories, 53g of protein, and 28g of fat per serving. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe is typical of Korean cuisine. If you have tamari soy, napa cabbage, pepper flakes, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 35 minutes. Users who liked this recipe also liked Barbecued Flank Steak Sandwiches, Midwestern Barbecued Flank Steak, and Hot Flank Steak Salad with Chinese Black Bean Dressing.

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: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Flank Steak. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Calera de Villiers Vineyard Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 120 dollars per bottle.