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
1
Watch how to make this recipe.
2
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
3
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
4
Heat a large skillet over high heat.
Equipment you will use
Frying Pan
5
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
6
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
7
Add sauerkraut and mix in, heating it through 1 minute. Turn off heat.
Ingredients you will need
Sauerkraut
8
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.
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.