KOREAN FLANK STEAK

KOREAN FLANK STEAK image

Categories Beef

Number Of Ingredients 9

Previous Next

2 tablespoons grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning)
1/4 cup Tamari dark soy
1 tablespoons honey
1 teaspoons hot red pepper flakes
2 large cloves garlic, chopped [I usually add at least 4 cloves. More garlic = better.]
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

Steps:

In a shallow dish, combine grill seasoning, dark soy, honey, hot pepper flakes, garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes. [I find 10 minutes is perfect for the flank steak. If it sits much longer than that, you don't taste steak anymore, you only taste the marinade.] Preheat indoor electric grill [sorry, George, not this time], stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness. 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).