Korean Grilled Marinated Flank Steak
Marinated in a blend of soy sauce, sake, agave, scallions, garlic and ginger infuses this beef with deep rich Asian flavor that when grilled and given a char makes this my favorite steak dish.
Equipment
- gas or charcoal grill
Ingredients
- 1 lb. flank steak - cut into four pieces. You can substitute skirt steak.
Marinade
- 1 tablespoon sugar - I use this agave as a healthy alternative.
- 3 tablespoon low sodium soy sauce - .
- 1 tablespoon sake
- 3 lg cloves garlic - minced
- 2 tablespoon ginger - finely chopped or finely grated (See note).
- 2 teaspoon toasted sesame oil
For serving
- 1 bunch scallions - grilled
- 2 tortillas - quartered
Instructions
- Preheat grill to as hot as you can get it, preferably 375° to 400°.
- Combine sugar (agave), soy sauce, sake, garlic, scallion, ginger and toasted sesame oil in a bowl. Put the steak pieces into a large plastic storage bag and pour in the marinade. Seal and move the marinade around in the bag to thoroughly coat. Let sit for 30 to 40 minutes at room temperature. I like to turn is over and massage it every 5 to 10 minutes to help the meat to absorb the marinade.
- Spray the scallions with cooking oil and using a grill basket set onto grill. (See note)
- Spray or carefully wipe the grill with vegetable oil, then place the steak on and grill 2 to 3 minutes a side, for medium rare. This steak is this so be careful not to overcook. When in doubt slice into the thickest part to check degree of doneness.
- Remove from grill, cover, and let rest for 5 minutes.
- Slice thinly against the grain and serve with the grilled scallions and warm tortillas.
Notes
- I like to use a micro grater or zester
