Recipe courtesy of Rachael Ray
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
None
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Soy-Marinated Flank Steaks

Recipe courtesy of Food Network Kitchen

Hot Chicken-Fried Steak Sandwiches

Recipe courtesy of Damaris Phillips

Cilantro Slaw

Recipe courtesy of Ree Drummond

Korean Style Barbecue Short Ribs

Recipe courtesy of Roy Yamaguchi

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Sweet and Sour Meatballs

Recipe courtesy of Ree Drummond

Oil and Vinegar Slaw

Recipe courtesy of Rachael Ray

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Classic Hot Wings

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking