Korean bbq flank steak
I had a flank steak defrosted earlier this week and needed something to do with it that was a little different than the norm.
This was quick, easy and tasty.
adapted from a Rachael Ray recipe
2 tablespoons grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning)
1/4 cup Tamari dark soy
2 tablespoons honey
3 Tbsp. garlic chili paste
2 large cloves garlic, chopped
2 teaspoons toasted (dark) sesame oil, eyeball it
2 scallions, finely chopped
2 pounds flank steak
In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, chili paste, chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes.
Preheat broiler, and cook 5-6 minutes per side for medium rare, a little longer for less pink.
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).
This was quick, easy and tasty.
adapted from a Rachael Ray recipe
2 tablespoons grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning)
1/4 cup Tamari dark soy
2 tablespoons honey
3 Tbsp. garlic chili paste
2 large cloves garlic, chopped
2 teaspoons toasted (dark) sesame oil, eyeball it
2 scallions, finely chopped
2 pounds flank steak
In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, chili paste, chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes.
Preheat broiler, and cook 5-6 minutes per side for medium rare, a little longer for less pink.
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).
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