Last year around this time, I sent out an e-mail to my family asking them to send me recipes to compile into a cookbook. My grandpa responded with a gift subscription to Gourmet magazine. Most of the recipes in there most of the time are way too involved for my tastes, but they have a "Quick Recipes" section each month with recipes that generally take 30 minutes or less. This recipe came from the July 2007 issue, and is one of my favorites.
Picture by Sarah
Korean-style Grilled Flank Steak
Serves 4
Active time: 25 minutes
Start to Finish: 45 minutes
Ingredients:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar (not seasoned)
- 1 tablespoon grated peeled ginger
- 1 garlic clove, minced
- 2 teaspoons Sriracha (rooster sauce)
- 2 teaspoons sugar
- 1 1/2 teaspoon Asian sesame oil
- 1 to 1 1/4 pound flank steak
- 2 scallions, finely chopped
- 2 tablesppons toasted sesame seeds
- white rice
- soft leaf lettuce
Directions:
- Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
- Heat grill. Oil grill rack, then grill steak over medium-high heat, covered, turning over once, 6-8 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.
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