Korean Barbecued Flank Steak on Hot and Sour Slaw Salad

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Picture of Korean Barbecued Flank Steak on Hot and Sour Slaw Salad Recipe 1 Video | Photo: Korean Barbecued Flank Steak on Hot and Sour Slaw Salad Recipe
Rated 5 stars out of 5
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Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
4 servings
Level:
--
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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)

Directions

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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Newest Ratings and Reviews

Read all 93 reviews

  • on February 24, 2013

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    Cooked it, tried it and threw it all away. Ugh...

    people found this review Helpful.
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  • on August 04, 2012

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    I have eaten Korean BBQ in Japan too many times to count and tried explaining it to my family. This is the closest thing I have ever tasted and they LOVE IT! THANKS RACHAEL!!

    people found this review Helpful.
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  • on February 06, 2012

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    Both the meat and the slaw are fantastic. I added some beef broth, a splash of white vinagar, and Sriracha chili sauce to the left over slaw and had a quick and delicious bowl of Hot and Sour soup.

    people found this review Helpful.
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