Korean-Style Flank Steak

First appeared in Grainews on 13 February 2018

Flank is almost entirely lean, with a very pronounced grain; if mishandled, it falls into the “tough old boots” category of a ruined piece of meat. Avoid that by long marination, then quickly cook only to medium-rare; after the cooked meat rests, slice against the grain.

Korean flank

Makes enough marinade for one or two flank steaks.

½ c.

soy sauce

2 T.

sesame oil

4 T.

minced green onion


cloves garlic, minced

1 T.

minced ginger root

2 T.

melted honey

1 T.

toasted sesame seeds


orange, zest and juice

½ t.

hot chili flakes


flank steak


Mix well, then cover beef with the mixture, store in a sealable bag or glass container and cover. Refrigerate overnight, or for up to 3 or 4 days. Remove meat from fridge 20 minutes before grilling or roasting to take the chill off the meat. Drain off and discard the marinade. Grill over high heat or roast at 400 F until medium-rare: the exact time will vary with the size of the flank steak. Let rest a few minutes after cooking, then slice thinly. Serve on greens with Asian vinaigrette, or on crusty baguette with herb aioli.
flank with knife

“Bread & Water is an emotionally arresting, beautifully written series of essays.”

~ Jurors’ Citation, Saskatchewan Book Awards, University of Saskatchewan President’s Office Nonfiction Award

“Food is a wonderful agent for storytelling... and Bread & Water demonstrates this brilliantly.”

~ Sarah Ramsey, starred review, Quill & Quire

“[Bread & Water is] An amazing feast... riveting... eloquent.”

~ Patricia D. Robertson, Winnipeg Free Press

“[Bread & Water is a] sensuous experience; she brings her poet’s eye and ear to everything within her purview.”

~ Professor emerita Kathleen Wall, Blue Duets

“A deep love of the art of cooking that includes the language of fine dining (cassoulet, confit) even if the lamb was raised in Olds and she picked the rhubarb herself... she impressively manages this collision of worlds with a wholesome, approachable style.”

~ Megan Clark, Alberta Views

“These finely focussed poems [in Wildness Rushing In] invite us into a sensuous and emotionally rich landscape.”

~ Don McKay, winner of the Griffin Poetry Prize

“The writing [in Wildness Rushing In] is honed and textured, the senses so alive that you can practically taste the language. There are moments of brilliance rare in a first book.”

~ Jurors’ Citation, Saskatchewan Book Awards

“dee Hobsbawn-Smith’s stories [in What Can’t Be Undone] are written with a poetic edge. Her descriptions, particularly western landscapes, are often luxurious, lending themselves a kind of nuanced impression, a delicate fingerprint on the reader’s mind. "

~ Lee Kvern, Alberta Views

“[Foodshed is] A rich encyclopedia of facts, farm-gate lore and original recipes... a politically engaging narrative in which Hobsbawn-Smith articulates the challenges and joys faced by small-scale producers... don’ t let the alphabet theme fool you. This is no tame nursery rhyme; it is a locavore call to arms.”

~ P.D. Robertson, The Globe & Mail

Taste Canada Book Awards Finalist
Taste Canada Book Awards Finalist



Skip to content