Tuesday, July 6, 2010

Korean Flank Steak

Warm weather has hit and you know what that means? That means poor little George Foreman has to spend the next few months secreted away in a kitchen cupboard while the outdoor grill gets all the fun. Poor little guy.

Korean Flank Steak

2 tablespoons grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning)
¼ cup Tamari dark soy
1 tablespoon honey
1 teaspoon hot red pepper flakes
2 large cloves garlic, chopped
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

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 for 10 minutes. (*NOTE: I find the 10 minutes is perfect. If it sits much longer than that, you don’t taste steak anymore, you only taste the marinade.)

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) and serve.

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