City Palate

The Entertaining Issue - November December 2017

Flank Steak Barbecued Korean Style
Flank Steak Barbecued Korean Style.html

Flank Steak Barbecued Korean Style

Sept/Oct 2013

A tootle-tastic recipe from Karen Anderson

2-3 lbs. flank steak

1/2 c. soy sauce

1/2 c. sugar

2 T. toasted sesame oil

4 T. lime juice

7 garlic cloves, minced

1 T. Gochujang (Korean hot pepper paste)

Score the steak with a sharp knife and place it in a Ziploc bag. Whisk the remaining ingredients together and add them to the bag. Marinate the meat overnight or for at least 4 hours. Remove the meat, pat it dry and bring it to room temperature (about one hour) before grilling. Preheat the grill to medium high. Place the marinade in a saucepan and let it simmer until syrupy while you cook the steak. Grill the steaks 4 to 6 minutes per side. Remove them and rest them on a rack, tented in tinfoil for 5 minutes. Slice the steaks on the diagonal.

Serves 8-10.


Meat