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Korean-Style Marinated Flank Steak

Source of Recipe


From "The Best Recipe: Grilling & Barbecue"






List of Ingredients



• 1/2 cup light soy sauce
  
• 2 Tbsp sugar
  
• 2 Tbsp peeled and minced fresh gingerroot
  
• 1 medium clove garlic, peeled and minced
  
• 1/2 to 1 tsp crushed red pepper flakes
  
• 2 green onions, thinly sliced
  
• 2 tsp sesame oil
  
• 1-1/2 lbs. flank steak
  
• .
  
• 1/2 cucumber, peeled
  
• 4 cups shredded iceberg lettuce
  
• 1 medium carrot, peeled and coarsely grated
  
• 2 tsp toasted sesame seeds
  






Instructions



1. Combine the soy sauce, sugar, ginger, garlic, crushed pepper flakes, green onions and sesame oil. Set aside about 3 tablespoons and refrigerate. Put the flank steak in a glass dish. Pour the remaining soy sauce mixture over the steak; cover and refrigerate overnight.
   
   
2. Before serving, prepare the vegetables: Cut the cucumber in half lengthwise, and scoop out the seeds with a spoon. Then cut crosswise into thin slices. Refrigerate the prepared cucumber, shredded lettuce and carrot separately.
   
   
3. About 30 minutes before cooking, bring the flank steak out of the refrigerator. Remove from the marinade; discard marinade. Pat the steak with paper towels to remove some of the excess moisture. Place on a lightly oiled grill over medium-hot coals about 5 to 6 minutes on each side. Remove meat from grill, cover with foil and let rest 5 minutes. (The steak can also be broiled about 5 minutes on each side.)
   
   
4. Combine the cucumber, lettuce and carrots; toss with the reserved 3 tablespoons soy sauce mixture. Slice the meat thinly across the grain and place on top of the vegetables. Sprinkle with sesame seeds and serve.
   
   Makes 4 to 6 servings.