Best Korean Barbecued Flank Steak On Hot And Sour Slaw Salad Recipes

KOREAN BARBECUED FLANK STEAK

Korean Barbecued Flank Steak image

Recipe is from Rachael Ray's 30-Minute Get Real Meals. I use this all the time for my flank steak and get great reviews. It also can be served with her Hot and Sour Slaw Salad. I didn't include the time for marinating. Recipe calls for 10 minutes and I usually prepare it in the morning and let it sit in the fridge till dinner time.

Provided by mama smurf

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 cup tamari, dark soy sauce (regular works also)
1 tablespoon honey
1 teaspoon red pepper flakes
2 large garlic cloves, minced
2 teaspoons dark sesame oil
2 scallions, finely chopped
2 tablespoons vegetable oil
2 lbs flank steaks

Steps:

In a shallow dish (or I use a plastic ziploc bag), combine the grill seasoning, tamari, honey, red pepper flakes , garlic, sesame oil, scallions and vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes. (I usually do this in the morning and let it sit all day in the fridge.).
Preheat an indoor electric grill (I use a Foreman grill) or outside grill to medium high. When the grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7-8 minutes on each side for medium well or to your doneness. (On my Foreman grill it takes about 6-8 minutes for our tastes.).

Nutrition Facts : Calories 487.5, Fat 28, SaturatedFat 9, Cholesterol 154.2, Sodium 1129.8, Carbohydrate 6.7, Fiber 0.5, Sugar 4.9, Protein 50.3

KOREAN MARINATED FLANK STEAK

Korean Marinated Flank Steak image

This is a great marinade for flank steak, my mom got it from a Korean friend when my dad was stationed overseas in the Army 50 years ago.

Provided by suze

Categories World Cuisine Recipes Asian Korean

Time 8h30m

Yield 6

Number Of Ingredients 9

Ingredients

4 cloves garlic
1 teaspoon minced fresh ginger
1 onion, roughly chopped
2 ½ cups low sodium soy sauce
¼ cup toasted sesame oil
3 tablespoons Worcestershire sauce
2 tablespoons unseasoned meat tenderizer
1 cup white sugar
2 pounds beef flank steak, trimmed of excess fat

Steps:

Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
Preheat a grill for medium-high heat.
Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.

Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.5 g, Cholesterol 33.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 3660.8 mg, Sugar 36.8 g

RACHAEL RAY'S HOT AND SOUR SLAW SALAD

Rachael Ray's Hot and Sour Slaw Salad image

Recipe from Rachael Ray's book 30-Minute Get Real Meals. I make this sometimes to go along with the Korean Barbecued Flank Steak. It is easy and very good. I do add either some onion or chopped green onion to the cabbage mixture when cooking.

Provided by mama smurf

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb bok choy (I use regular cabbage) or 1 lb napa cabbage, shredded (I use regular cabbage)
1/2 red bell pepper, cored, seeded and thinly sliced
1 cup sauerkraut
2 tablespoons vegetable oil
salt
1 tablespoon honey
1 teaspoon red pepper flakes
2 garlic cloves, minced

Steps:

Heat a large skillet over high heat. Add the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2-3 minutes. Add the honey, red pepper flakes and the garlic. Toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off heat.
Serve with Korean Barbecued Flank Steak.

Nutrition Facts : Calories 105.1, Fat 7.2, SaturatedFat 0.9, Sodium 309.3, Carbohydrate 10, Fiber 2.5, Sugar 7, Protein 2.3

KOREAN BARBECUED FLANK STEAK ON HOT AND SOUR SLAW SALAD

Korean Barbecued Flank Steak on Hot and Sour Slaw Salad image

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 cup tamari (dark aged soy sauce)
2 tablespoons honey
2 teaspoons hot red pepper flakes
4 large garlic cloves, chopped
2 teaspoons dark sesame oil (eyeball it)
2 scallions, finely chopped
Vegetable oil, for drizzling, plus 2 tablespoons (twice around the pan)
2 pounds flank steak
1 pound bok choy or napa cabbage, trimmed and shredded with a knife
1/2 red bell pepper, cored, seeded, and thinly sliced
Salt
1 cup sauerkraut (it will taste like kim chee when combined with hot red pepper flakes)

Steps:

In a shallow dish, combine the grill seasoning, tamari, 1 tablespoon of the honey, 1 teaspoon of the red pepper flakes, half of the chopped garlic, the sesame oil, scallions, and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes.
Preheat an indoor electric grill, a stovetop grill pan, or an outdoor grill to medium high. When the grill pan or grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well.
Heat a large skillet over high heat. Add 2 tablespoons of the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2 or 3 minutes. Add a drizzle of honey (the remaining tablespoon), the remaining red pepper flakes, and the remaining garlic and toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off the heat.
To serve, let the meat rest for 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile up the slaw, top with the sliced Korean steak, and serve.