It's A Keeper: Korean Flank Steak and Grilled Vegetables

Warm weather has hit Northern California and you know what that means? That means poor little George Foreman has to spend the next few months secreted away in a kitchen cupboard while the outdoor grill gets all the fun. Poor little guy.

When grilling season hits, Rachael Ray's Korean Flank Steak recipe is always among the first recipes I use. You can find it in Get Real Meals, Rachael's low-carb cookbook.

Rachael recommends a hot and sour slaw salad, but I usually prefer to just use the grill when I can (one less thing to clean and less heat in the house), so I make a green salad and grilled veggies. Many of you have probably always known how to make some grilled vegetables, but before I read the recipe in 30 Minute Meals 2, it would have never occurred to me.

Now, I just wander around the produce department, seeing what's on sale and what's looking good. This time, it was red bell peppers, eggplant, zucchini, and yellow squash, which I coated in EVOO and sprinkled with Montreal Steak Seasoning. The recipe is a great way to learn the method and can be easily altered with your different veggies and seasonings.

Here's the steak recipe with my comments in brackets:

Korean Flank Steak

2 tablespoons grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning)
1/4 cup Tamari dark soy
1 tablespoons honey
1 teaspoons hot red pepper flakes
2 large cloves garlic, chopped [I usually add at least 4 cloves. More garlic = better.]
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

In a shallow dish, combine grill seasoning, dark soy, honey, hot pepper flakes, garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes. [I find 10 minutes is perfect for the flank steak. If it sits much longer than that, you don't taste steak anymore, you only taste the marinade.]

Preheat indoor electric grill [sorry, George, not this time], stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.

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).