Sara Moulton 's Korean-Style Grilled Flank Steak
A New Option for a Weeknight Dinner
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 meat and do the garnishing on their own.
White rice; soft leaf lettuce
Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
Prepare a gas grill for direct-heat cooking over medium-high heat; see "Grilling Procedure," page 11.
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, for 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds, accompanied by rice and lettuce leaves.
This recipe was styled by chef Karen Pickus for Good Morning America.
"Korean-Style Grilled Flank Steak," "Chopped Salad" and "Blackberry Peach Cobbler" from GOURMET WEEKDAY:All-Time Favorite Recipes by Condé Nast Publications. Copyright © 2012 by Condé Nast Publications. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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