Tasty
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.
Makes enough marinade for one or two flank steaks.
½ c.
soy sauce
2 T.
sesame oil
4 T.
minced green onion
6-8
cloves garlic, minced
1 T.
minced ginger root
2 T.
melted honey
1 T.
toasted sesame seeds
1
orange, zest and juice
½ t.
hot chili flakes
1
flank steak
Directions
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.
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