Food Network: Korean Barbecued Flank Steak on Hot and Sour Slaw Salad

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Korean Barbecued Flank Steak on Hot and Sour Slaw Salad
Recipe courtesy Rachael Ray

Ingredients
2 tablespoons grill seasoning blend (recommended brand McCormick
Montreal Steak Seasoning)
1/4 cup Tamari dark soy
2 tablespoons honey
2 teaspoons hot red pepper flakes, divided
4 large cloves garlic, chopped, divided
2 teaspoons toasted (dark) sesame oil, eyeball it
2 scallions, finely chopped
Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan
2 pounds flank steak
1 pound bok choy or Napa cabbage, trimmed and shredded with a knife
1/2 red bell pepper, thinly sliced
1 cup sauerkraut (it will taste like kim chee when combined with hot pepper flakes)

Instructions

In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot
pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil.
Coat the flank steak in the mixture and let it stand 10 minutes.

Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill
pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8
minutes on each side for medium well doneness.

Heat a large skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season
with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes
and garlic and toss to combine with cabbage. Add sauerkraut and mix in, heating it through 1 minute.
Turn off heat.

To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle
against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and
serve.