Korean Barbecue Steak







My First Official Blog Post!


I've been dreaming of starting a blog for ages, and I've finally taken the plunge! While perfection isn't happening, my goal is to create a space where you can find delicious recipes, a few laughs, and most importantly, inspiration to cook. Thanks for joining me on this journey!


A Must-Try Recipe: Flank Steak (or Skirt Steak!)


This recipe is a tried-and-true favorite that consistently delivers delicious results. The recipe calls for flank steak, but I've successfully used skirt steak when it's been on sale, and I honestly couldn't tell the difference! Don't wait – make this soon before grilling season ends! Enjoy!

Korean Barbecue Steak


Ingredients
  • 2 tablespoons grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning)
  • 1/4 cup Tamari dark soy
  • 2 tablespoons honey
  • 1 teaspoons 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


Directions
In a shallow dish, combine grill seasoning, dark soy sauce, honey, hot red pepper flakes, chopped garlic, sesame oil, scallions and a drizzle of vegetable oil.  Coat the flank steak in the mixture and let stand for at least 20 minutes.

Preheat stove top grill pan or outdoor grill to medium high.  When the grill pan or grill has heated, add meat and cook for 5 on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.

inspired by Rachael Ray









Comments

Anonymous said…
Thanks for giving options for those of us who do not own (or cannot have, in my apt complex) a grill. I love recipes that give other options, even baking.

T2Nashville
July 31, 2013 at 12:22 PM
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