Korean Barbecued Flank Steak on Hot and Sour Slaw Salad

Total Time:
35 min
15 min
20 min

4 servings

  • 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)
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.

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