Korean Flank Steak Recipe

by katerina on June 6, 2007

If you have never cooked flank steak before you are missing out. It is full of flavour, adaptable to tons of cuisines and is super easy on the pocket book. Excellent for my attempts at Cheap Eats! The downside of it is that it is quite a tough piece of meat that you have to treat properly. Don’t overcook it, marinate it properly and slice it against the grain and you will never be displeased. I frequently make a very simple version and serve it with a Red Wine sauce, this is the first time I have ever done something different. I do quite like this marinade and it was really nice over some vermicelli noodles but I think old faithful is still my favorite.

I certainly can’t comment on the authentic Korean-ness of this recipe as I am not super familiar with Korean food, though I haven’t had any I disliked either. This was inspired from Bonnie Stern’s cookbook Heart Smart. I was lucky enough to pick this and a couple of other cookbooks up from a book sale at my my local library, how can you go wrong with 5 cookbooks for $10? I figure as long as you get one good recipe and one good inspiration out of each you are doing damn good. I did this on my indoor cast iron grill as I am currently stuck in the city but I think it would be even better on the BBQ.

[print_this]Korean Flank Steak: (serves 2-3)

½ lb flank steak
⅛ C soy sauce
2 T sugar
1 lemon, juiced
1 teaspoon sesame oil
2 cloves garlic, minced
¼ teaspoon pepper

1. Remove the silver skin, if any, from the flank steak with a boning knife. Pat steak dry and make gentle slices in the meat (1-2mm) against the grain.
2. Mix together the rest of the ingredients and add them and the steak to a zipoc or marinating container.
3. Marinate for 4-8 hours or overnight.
4. Bring the steak up to room temperature. Remove from the marinade and pat dry.
5. Bring the marinade to a light simmer in a saucepan and preheat your grill to medium heat. Oil your grill.
6. Grill the steak to no more then medium rare, about 3-4 minutes per side for your average flank steak.
7. Allow to rest for 5-10 minutes then slice against the grain and serve with the sauce.
Check out these other Flank Steak recipes I came across from other bloggers: Marinated and Grilled with Caramelized Onions, Italian Flank Steak, Rachael Ray’s Korean Flank Steak, and Cuban Flank Steak.

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