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

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.