Name: Korean Barbecued Flank Steak on Hot and Sour Slaw Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons of grill seasoning blend (recommended brand: McCormick Montreal Steak Seasoning); 1/4 cup of Tamari dark soy; 2 tablespoons of honey; 2 teaspoons of hot red pepper flakes, divided; 4 large cloves of garlic, chopped, divided; 2 teaspoons of toasted (dark) sesame oil; 2 scallions, finely chopped; Vegetable oil, for drizzling (plus 2 tablespoons, twice around the pan); 2 pounds of flank steak; 1 pound of bok choy or Napa cabbage, trimmed and shredded with a knife; 1/2 red bell pepper, thinly sliced; 1 cup of sauerkraut (it will have a kim chee-like taste when combined with hot pepper flakes)

Are you looking to add some excitement to your dinner routine? How about trying a delicious Korean barbecued flank steak on a hot and sour slaw salad? This mouthwatering dish combines the bold flavors of Korean barbecue with the refreshing crunch of a tangy slaw. It's the perfect balance of sweet, savory, and tangy, guaranteed to satisfy your taste buds.

What Makes Korean Barbecue So Special?

Korean barbecue, known as "gogi-gui" in Korean, is a unique cooking style that involves grilling meat, typically beef, pork, or chicken, at the table. What sets Korean barbecue apart is the marination process. The meat is marinated in a flavorful combination of soy sauce, sesame oil, garlic, ginger, and other spices, allowing it to absorb those delicious flavors. This results in tender, juicy, and incredibly tasty meat that is hard to resist.

The Perfect Cut of Meat

When it comes to Korean barbecued flank steak, the cut of meat plays a crucial role. Flank steak, also known as "sirloin tip," is a lean and flavorful cut that is perfect for grilling. It's essential to choose a well-marbled piece of flank steak to ensure maximum tenderness and flavor. Remember to slice the meat against the grain to enhance its tenderness further.

Preparing the Marinade

The marinade is the heart and soul of Korean barbecue. It's what takes the meat from ordinary to extraordinary. To prepare the marinade for your barbecued flank steak, mix together soy sauce, sesame oil, brown sugar, garlic, ginger, and a touch of red pepper flakes for some heat. Allow the steak to marinate for at least two hours or, ideally, overnight to let the flavors penetrate the meat fully.

Grilling to Perfection

Once the steak has marinated to perfection, it's time to fire up the grill. Preheat your grill to medium-high heat and lightly oil the grates to prevent the meat from sticking. Grill the flank steak for about 4-6 minutes per side, depending on your desired level of doneness. Remember to baste the steak with the remaining marinade while grilling to enhance the flavor even further.

Hot and Sour Slaw Salad

While the steak is grilling, let's prepare the hot and sour slaw salad to complement the flavors of the Korean barbecue. This vibrant salad combines shredded cabbage, carrots, bell peppers, and green onions with a zesty dressing made from rice vinegar, soy sauce, honey, and lime juice. The combination of the crunchy vegetables and tangy dressing creates a refreshing and lively salad that perfectly balances the richness of the barbecued flank steak.

Bringing It All Together

Once the steak is cooked to your liking, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Slice the steak thinly against the grain and serve it on a bed of the hot and sour slaw salad. Garnish with sesame seeds and fresh cilantro for an added touch of flavor and visual appeal.

Conclusion

Korean barbecued flank steak on hot and sour slaw salad is a fantastic dish that brings together the bold and vibrant flavors of Korean cuisine. The tender and juicy steak, infused with the delicious marinade, pairs perfectly with the tangy and refreshing slaw salad. It's a dish that will impress your family and guests, making any meal feel like a special occasion. So, why not elevate your dinner tonight with this mouthwatering Korean barbecue delight?

Frequently asked questions

Can I use a different cut of meat for Korean barbecue?: While flank steak is the traditional choice, you can experiment with other cuts such as ribeye or skirt steak to suit your preferences.
How long should I marinate the steak?: It's best to marinate the steak for at least two hours, but overnight marination is highly recommended for the most flavorful results.
Can I grill the steak indoors?: Yes! If you don't have access to an outdoor grill, you can use a grill pan or broil the steak in the oven for a similar result.
Can I make the slaw salad ahead of time?: Yes, you can prepare the slaw salad a few hours in advance and store it in the refrigerator. Just toss the dressing with the vegetables right before serving.
What can I serve as a side dish with Korean barbecue?: Korean barbecue is often enjoyed with steamed rice, kimchi, and various banchan (side dishes) such as pickled vegetables and tofu.
Can I use the leftover barbecued flank steak in other dishes?: Absolutely! Leftover barbecued flank steak can be used in sandwiches, salads, or stir-fries to add a burst of flavor.
Can I adjust the spiciness of the marinade?: Of course! If you prefer a milder flavor, you can reduce or omit the red pepper flakes in the marinade.
Are there any vegetarian alternatives for Korean barbecue?: Yes, you can use tofu, tempeh, or seitan as a delicious vegetarian alternative to meat in Korean barbecue.