Korean-Style Grilled Flank Steak

Total Time
45mins
Prep 45 mins
Cook 0 mins

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 Nutrition

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.

Reviews

(2)
Most Helpful

Earlier in the day, I had prepared beef for marinating so all my flank steaks were sliced. Thus, instead of grilling, I had to stir fry the beef. After browning the garlic, I added some broccoli, and then the beef. Once cooked, I poured the sauce into the pan for just a minute or so. The beef was really nice and tender, and my daughter liked this dish. If not for being a little too salty for our taste, it was quite delicious. Thank you for posting.

Ilovemy4kids December 10, 2009

Loved it! The dressing was fantastic - can't go wrong with the chili sauce. I topped the rice with the salad greens then the steak and dressing. The texture of the rice in the salad worked very well, I thought it was great.

kelly in TO August 15, 2008

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