Korean-Style Grilled Flank SteakRomulo Yanes
Serving flank steak (a favorite for the grill) Korean style is always a hit — guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own.
Recipe information
Total Time
45 minutes
Yield
Makes 4 servings
Ingredients
1/4 cup soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon grated peeled ginger
1 garlic clove, minced
2 teaspoons Sriracha (Southeast Asian chile sauce)
2 teaspoons sugar
1 1/2 teaspoons Asian sesame oil
1 to 1 1/4 pound flank steak
2 scallions, finely chopped
2 tablespoons toasted sesame seeds
Accompaniments: white rice; soft leaf lettuce
Preparation
Step 1
Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
Step 2
Prepare a gas grill for direct-heat cooking over medium-high heat.
Step 3
Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
Step 4
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.
