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BEEF - FLANK - Korean-Style Grilled Flank Steak
Nb persons: 4
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| Korean-Style Grilled Flank Steak GOURMET 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. 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 |
| ACCOMPANIMENT: | |
| white rice, soft leaf lettuce | |
INSTRUCTIONS:
Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
Prepare a gas grill for direct-heat cooking over medium-high heat.
Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
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.
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