It's A Keeper: Korean Flank Steak and Grilled Vegetables
Posted by Madeline | Tuesday, May 22, 2007
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).
11 comments:
I agree, more garlic is better.
I'll have to try this recipe on my Foreman grill (since I don't own an outdoor grill). Thanks for sharing the recipe!
I have been eyeballing that flank steak recipe for a while now, glad you liked it. The grilled veggies look so good too.
Caitlyn - can you believe some people don't like garlic! Shocking!
Leigh - it's definitely a staple in our house and one of the only recipes I make over and over again.
This is one of my favorite recipes. Found it in her cookbook and I make it with flat iron rather than flank steak. Still delicious. My mouth waters just thinking about it. We had it again last night and I'm looking forward to my lunch of leftovers today. I make it with her BLT Smashed Potatoes, which are my husband's new favorite potatoes.
Leah - I'll have to try those potatoes. They sound pretty darn good.
this recipe is close to mine. i use the juice of an orange and a lime and 1 bunch of cilantro, 2 tblsp. fresh oregano(or dried). 6 garlic cloves, 2 tblsp cumin, 1 tablsp paprika, 1 tspn dried thyme, 1/4 cup worcestershire, 1/4 cup soy sauce(or a little less),1/4 cup of balsamic or red wine vinegar 1 tblsp dried mustard(or dijon), 1/4 cup sliced green onion and or shallot, 1 tspn hot pepper flake. a few drops of sesame seed oil(it's very strong), you can also add olive oil but I don't like too much because it makes the meat too greasy. I always marinate for at least 4 hours or over night. Every recipe I've ever looked at says the same thing for this cut of meat. I use the broiler in my oven to cook. Make sure the excess marinade is removed and pat the steak with paper towels to remove excess moisture, that way the steak will brown properly. Make sure it's close enough to the broiler to get it nice and caramelized, 5 minutes on each side for med. rare. Let sit rapped in tin foil for 10 or 15 minutes before cutting into it. Cut thin slices against the grain. I like to put it on top of a salad with beats, blue cheese and red onion with my special salad dressing, Delicious. I make this once a week
Can this recipe be done on a George Foreman grill if one does not have access to another grill? Thanks, it sounds delish!
It can definitely be done on a Foreman - that's where I usually grill my veggies for the rest of the year! However, you'd have to make sure you didn't get a piece of meat that is bigger than George.
Hey, I used this marinade and used skirt steak and I let it sit over overnight. It tasted way too salty. Next time hopefully they won't run out of flank steak.
Anony - I think it's more about the marinade than the meat. 10 minutes is really all this marinade needs. But I've never tried it with anything but flank steak, so I can't say for sure!
This was great. Thanks for the great recipe.
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