Korean Grilled Flank Steak

By anyawaring

Serving flank steak (a favorite for the grill) Korean style is always a hit — guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own.

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar (not seasoned)
• 1 tablespoon peeled ginger, grated
• 1 garlic clove, minced
• 2 teaspoons Sriracha (Southeast Asian chile sauce)
• 2 teaspoons sugar
• 1 1/2 teaspoons Asian sesame oil
• 1 to 1 1/4 pound flank steak
• 2 scallions, finely chopped
• 2 tablespoons toasted sesame seeds
• Accompaniments: white rice; soft leaf lettuce

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.

Prepare a gas grill for direct-heat cooking over medium-high heat.

Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.

Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

Recommendations:

-Marinate over night.
-Remove from fridge about 30 minutes prior to grilling and let warm up to room temp.
-Keep marinade and reduce on stove (boil to get rid of raw meat bacteria then simmer slowly).
-Add some red wine and just at the end before serving add some unsalted butter for richness and a sheen.
-DO NOT ADD SALT! The sauce is pretty salty because as it reduces the salt from the soy condenses rather than evaporating.
-Use butter lettuce or red leaf as long as it's soft enough to fold and not tear.