Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Mustard-Marinated Flank Steak

Recipe courtesy of Ina Garten

Classic Hot Wings

Recipe courtesy of Ree Drummond

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Sweet and Sour Pork

Recipe courtesy of Alton Brown

Greek Salad

Recipe courtesy of Rachael Ray

Arugula Salad

Recipe courtesy of Anne Burrell

Fall Salad

Recipe courtesy of Tyler Florence

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

New Orleans-Style Barbecued Shrimp

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword