Korean Barbecued Flank Steak On Hot And Sour Slaw Salad Recipes

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KOREAN BARBECUED FLANK STEAK

Recipe is from Rachael Ray's 30-Minute Get Real Meals. I use this all the time for my flank steak and get great reviews. It also can be served with her Hot and Sour Slaw Salad. I didn't include the time for marinating. Recipe calls for 10 minutes and I usually prepare it in the morning and let it sit in the fridge till dinner time.

Provided by mama smurf

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9



Korean Barbecued Flank Steak image

Steps:

  • In a shallow dish (or I use a plastic ziploc bag), combine the grill seasoning, tamari, honey, red pepper flakes , garlic, sesame oil, scallions and vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes. (I usually do this in the morning and let it sit all day in the fridge.).
  • Preheat an indoor electric grill (I use a Foreman grill) or outside grill to medium high. When the grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7-8 minutes on each side for medium well or to your doneness. (On my Foreman grill it takes about 6-8 minutes for our tastes.).

Nutrition Facts : Calories 487.5, Fat 28, SaturatedFat 9, Cholesterol 154.2, Sodium 1129.8, Carbohydrate 6.7, Fiber 0.5, Sugar 4.9, Protein 50.3

1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 cup tamari, dark soy sauce (regular works also)
1 tablespoon honey
1 teaspoon red pepper flakes
2 large garlic cloves, minced
2 teaspoons dark sesame oil
2 scallions, finely chopped
2 tablespoons vegetable oil
2 lbs flank steaks

KOREAN BROILED FLANK STEAK

My sister gave me this some years ago. It is wonderful for the bbq, camping or just a summer dinner. Can be marinated up to 3 days before cooking. If you have a Food Saver, you can marinate it much faster if you are in a rush.Can be marinated only 1 to 1/2 hours. Tastes like you marinated it over night. (using your Food saver).

Provided by Starfire aka Wendy

Categories     One Dish Meal

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 9



Korean Broiled Flank Steak image

Steps:

  • Put flank steak in a 1-gallon zip-lock bag and add above combined ingredients.
  • Marinate at least 24 hours.
  • Broil or barbecue approximately 5 minutes per side - do not overcook.
  • Slice meat on diagonal cross grain.

Nutrition Facts : Calories 159.1, Fat 11.4, SaturatedFat 1.7, Sodium 1345.8, Carbohydrate 12.2, Fiber 0.9, Sugar 9.4, Protein 3.5

1 flank steak, scored
3 tablespoons sesame seeds
1/4 cup oil (I use 2 T. instead)
1/2 cup soy sauce
2 garlic cloves, sliced
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/4 cup brown sugar
2 green onions, sliced

AWESOME KOREAN STEAK

Quick cooking Korean Steak which has been handed down from a Korean lady to my Mum, to myself!! Serve over rice or with fried vegetables.

Provided by CHAMEIL

Categories     World Cuisine Recipes     Asian     Korean

Time 12h30m

Yield 6

Number Of Ingredients 8



Awesome Korean Steak image

Steps:

  • In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
  • Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 21.4 g, Cholesterol 68.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1249.1 mg, Sugar 15.5 g

2 pounds thinly sliced Scotch fillet (chuck eye steaks)
½ cup soy sauce
5 tablespoons white sugar
2 ½ tablespoons sesame seeds
2 tablespoons sesame oil
3 each shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)

KOREAN BARBECUED FLANK STEAK WITH HOT & SOUR SLAW

Categories     Beef     Vegetable     Grill/Barbecue

Yield makes 4 servings

Number Of Ingredients 12



KOREAN BARBECUED FLANK STEAK WITH HOT & SOUR SLAW image

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.

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

RACHAEL RAY'S HOT AND SOUR SLAW SALAD

Recipe from Rachael Ray's book 30-Minute Get Real Meals. I make this sometimes to go along with the Korean Barbecued Flank Steak. It is easy and very good. I do add either some onion or chopped green onion to the cabbage mixture when cooking.

Provided by mama smurf

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8



Rachael Ray's Hot and Sour Slaw Salad image

Steps:

  • Heat a large skillet over high heat. Add the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2-3 minutes. Add the honey, red pepper flakes and the garlic. Toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off heat.
  • Serve with Korean Barbecued Flank Steak.

Nutrition Facts : Calories 105.1, Fat 7.2, SaturatedFat 0.9, Sodium 309.3, Carbohydrate 10, Fiber 2.5, Sugar 7, Protein 2.3

1 lb bok choy (I use regular cabbage) or 1 lb napa cabbage, shredded (I use regular cabbage)
1/2 red bell pepper, cored, seeded and thinly sliced
1 cup sauerkraut
2 tablespoons vegetable oil
salt
1 tablespoon honey
1 teaspoon red pepper flakes
2 garlic cloves, minced

KOREAN BARBECUED FLANK STEAK ON HOT AND SOUR SLAW SALAD

Yield 4 servings

Number Of Ingredients 13



Korean Barbecued Flank Steak on Hot and Sour Slaw Salad image

Steps:

  • In a shallow dish, combine the grill seasoning, tamari, 1 tablespoon of the honey, 1 teaspoon of the red pepper flakes, half of the chopped garlic, the sesame oil, scallions, and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes.
  • Preheat an indoor electric grill, a stovetop grill pan, or an outdoor grill to medium high. When the grill pan or grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well.
  • Heat a large skillet over high heat. Add 2 tablespoons of the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2 or 3 minutes. Add a drizzle of honey (the remaining tablespoon), the remaining red pepper flakes, and the remaining garlic and toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off the heat.
  • To serve, let the meat rest for 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile up the slaw, top with the sliced Korean steak, and serve.

1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 cup tamari (dark aged soy sauce)
2 tablespoons honey
2 teaspoons hot red pepper flakes
4 large garlic cloves, chopped
2 teaspoons 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, cored, seeded, and thinly sliced
Salt
1 cup sauerkraut (it will taste like kim chee when combined with hot red pepper flakes)

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