easy grilled flank steak

Now through Saturday, my local Shop Rite has flank steak on sale. I wanted to prepare something easy and not from my recipe file. I found a wonderful recipe on the Epicurious app (Gourmet Magazine, July 2007) for Korean-Style Grilled Flank Steak. My husband and I loved the Korean Cheeseburgers last week, and after reading through the recipe, decided this was worth a go. Besides the flank steak you’ll need soy sauce, unseasoned rice vinegar, fresh ginger, garlic, Sriracha, granulated sugar, sesame oil, scallions and sesame seeds. For accompaniments soft leaf lettuce and white rice.  In lieu of Sriracha I used Gochujang

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Fermented Spicy Red Chili Paste. While not quite the same as Sriracha, it does provide umami flavor, but stronger in tang, which sriracha doesn’t have. Sriracha gets it savory notes from the garlic in the sauce, but is milder. The ingredients are used to prepare a post-cooking sauce for the meat.
 
What was great about this recipe, is that marinating the meat ahead of cooking wasn’t called for. The steak is grilled to a medium rare then removed from the heat. Once on a cutting board, the meat is drizzled with some of the sauce, then rests for five minutes. The flank steak is sliced across the grain to cut through the tough fibers which gives you a more tender piece of meat; that certainly was the case. The meat was tender, with a pink center. The sauce, which I drizzled over the sliced meat, added brightness and a shot of heat from the gochujang. My husband and I enjoyed the steak immensely. It’s a wonderful, spicy preparation that would be great for a summer barbecue.

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​Korean-Style Grilled Flank Steak
Gourmet Magazine, June 2007
 
Active time: 25 minutes
Total time: 45 minutes
Servings: 4
 
INGREDIENTS
 
1/4 cup soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon grated peeled ginger
1 garlic clove, minced
2 teaspoons Sriracha (Southeast Asian chili 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
 
DIRECTIONS
 

1. Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil. 
2. Prepare a gas grill for direct-heat cooking over medium-high heat.
3. Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare. 
4. 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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