Korean-style grilled flank steak
1
Points®
Total time: 23 min • Prep: 5 min • Cook: 18 min • Serves: 6 • Difficulty: Easy
This quick and easy flank steak recipe combines bold Korean flavors and fresh ingredients like watercress, scallions, and carrots for a tasty and simple weeknight meal. When preparing the coals, make sure to spread them evenly. Keep the grill closed during the cooking process to avoid flame ups and to keep the temperature steady. You can also use a grill pan on your stovetop if you’d prefer to avoid cooking outdoors. Flank steak is a lean, versatile cut of beef, but it doesn’t need long on the grill—it can get chewy if it’s overcooked. When cutting your steak, make sure to slice against the grain for the best, most tender results.
Ingredients
Uncooked lean flank steak
1¼ pound(s)
Garlic
4 clove(s), chopped
Fresh ginger
2 Tbsp, chopped
Vinegar
¼ cup(s)
Soy sauce
2 Tbsp
Red pepper flakes
¼ tsp, or to taste
Sesame oil
1 Tbsp
Fresh watercress
2 bunch(es), cleaned and trimmed
Scallions
2 medium, sliced
Carrots
1 medium, grated
Instructions
1
Put flank steak into a shallow glass or ceramic dish.
2
To make marinade, combine garlic through to sesame oil in a blender and blend until smooth.
3
Pour half the marinade over flank steak, turn over to coat both sides, cover and refrigerate for at least 30 minutes and up to 24 hours. Refrigerate remaining marinade as well.
4
Prepare coals for grill.
5
Grill flank steak for 5 to 7 minutes on each side for medium-rare. Set on a cutting board to rest while you finish salad.
6
Put remaining marinade into a small saucepan and add 3 tablespoons water. Bring to a simmer over very low heat and cook for 3 to 4 minutes.
7
In a large bowl, toss watercress, scallions and carrot with warm marinade.
8
Slice flank steak into thin strips. Pour any juice from meat over salad and toss it in. Serve flank slices alongside salad.
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