KOREAN BARBECUED FLANK STEAK WITH HOT & SOUR SLAW

KOREAN BARBECUED FLANK STEAK WITH HOT & SOUR SLAW image

Yield makes 4 servings

Number Of Ingredients 12

2 tablespoons grill seasoning blend (preferably McCormick Montreal Steak Seasoning)
1/4 cup tamari dark soy
2 tablespoons honey
2 teaspoons dried hot red pepper flakes, divided
4 large cloves garlic, chopped, divided
2 teaspoons toasted (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, thinly sliced
1 cup fresh crisp sauerkraut, in poly bags found in the refrigerated pickle section of market

Steps:

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. Preheat a stove top grill pan or an outdoor grill to medium high. When the grill pan or grill is screeching hot, add the flank steak and cook 5 minutes on each side for medium rare, or 7 to 8 minutes on each side for medium doneness. For slaw, heat a large heavy skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix it in, heating it through and through for about 1 minute. Turn off heat. 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.