Weight Watchers Korean Style Grilled Flank Steak Recipes

Steps:

• Put flank steak into a shallow glass or ceramic dish.
• To make marinade, combine garlic through to sesame oil in a blender and blend until smooth.
• Pour half the marinade over flank steak, turn over to coat both sides, cover and refrigerate for at least 30 minutes and up to 24 hours. Refrigerate remaining marinade as well.
• Prepare coals for grill.
• Grill flank steak for 5 to 7 minutes on each side for medium-rare. Set on a cutting board to rest while you finish salad.
• Put remaining marinade into a small saucepan and add 3 tablespoons water. Bring to a simmer over very low heat and cook for 3 to 4 minutes.
• In a large bowl, toss watercress, scallions and carrot with warm marinade.
• Slice flank steak into thin strips. Pour any juice from meat over salad and toss it inches Serve flank slices alongside salad.

Steps:

• Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
• Prepare a gas grill for direct-heat cooking over medium-high heat.
• Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
• Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

Steps:

• In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
• Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.

Steps:

• Stir together soy sauce, veinegar, ginger, garlic, Sriracha, sugar and sesame oil.
• Prepare a gas grill for direct-heat cooking, and grill the steak, covered, turning over once for 6-8 minutes for medium-rare.
• Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

Steps:

• Pierce the steak a few times with a fork.
• Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, for 2 to 3 minutes. Transfer to a plate to cool.
• Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 tsp salt and 1/2 tsp pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges, and bacon, turning to coat. Cover and refrigerate for at least 4 hours and up to overnight.
• Remove the steak, bacon, and onion wedges from the marinade with a slotted spoon. Heat a grill pan over high heat. If using the outdoor grill, make sure your charcoal is medium high heat. Put your onions, peppers, and bacon pieces in a grilling skillet or basket. Grill the onion wedges, peppers, and bacon pieces, turning until charred and brown, 8 to 10 minutes.
• Grill the steak until charred, 4 to 5 minutes per side for medium rare.