Best 2 Korean Barbecued Flank Steak Recipes

**Korean Barbecue Flank Steak: A Flavorful Journey into Korean Cuisine**

Korean barbecue, also known as bulgogi, is a beloved dish that captures the essence of Korean culinary traditions. In this article, we present a delectable Korean barbecue flank steak recipe that promises an explosion of flavors. This dish takes you on a journey through the vibrant world of Korean cuisine, where sweet, savory, and spicy notes intertwine to create a symphony of taste. The article also features variations of this classic recipe, including a spicy version, a vegetarian version with tofu, and a simplified version for those short on time. With its mouthwatering flavors and versatility, this Korean barbecue flank steak is sure to become a favorite in your kitchen. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

KOREAN BARBECUED FLANK STEAK

Korean Barbecued Flank Steak image

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

Ingredients

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

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

KOREAN BARBECUED FLANK STEAK WITH HOT & SOUR SLAW

KOREAN BARBECUED FLANK STEAK WITH HOT & SOUR SLAW image

Categories Beef Vegetable Grill/Barbecue

Yield makes 4 servings

Number Of Ingredients 12

Ingredients

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

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.

Tips:

To save time, you can marinate the flank steak overnight. This will allow the flavors to penetrate the meat more deeply.
If you don't have a grill, you can cook the flank steak in a skillet or under the broiler. Just be sure to cook it over high heat so that it gets a nice sear.
Serve the flank steak with your favorite sides, such as rice, noodles, or vegetables.
For a healthier version of this recipe, try using a leaner cut of beef, such as flank steak or skirt steak.
If you don't have any Korean barbecue sauce, you can make your own by combining soy sauce, brown sugar, garlic, and ginger.

Conclusion:

Korean barbecued flank steak is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The marinade tenderizes the meat and gives it a flavorful crust, while the grill adds a smoky flavor. Serve this dish with your favorite sides, such as rice, noodles, or vegetables, and enjoy!