Tuesday, October 16, 2012

Bulgogi Style Flank Steak

Flank steak is super cheap and can be amazing if you don’t over-cook it and cut it correctly.  This is another great one for my cast iron grill!  Bulgogi is a Korean beef barbecue that I tried for the first time when I was stationed in Korea while in the Air Force. This is inspired by the amazing flavor and is one I HIGHLY recommend.  I usually had it with sticky rice, of course, but I actually prefer it with some potatoes and/or veggies.  It’s awesome!

  • 1 Flank Steak (any size really…it’s usually about the same thickness)
  • 1 Tablespoon Brown Sugar
  • 3 Tablespoons Soy Sauce
  • 1 Tablespoon Mirin (or you can use rice wine vinegar or even white vinegar)
  • 1 teaspoon Fresh Ginger, grated
  • 1 teaspoon Dark Sesame Oil
  • 3 Garlic Cloves, minced fine

First, combine the sugar, soy sauce, mirin, ginger, sesame oil, and garlic in a large freezer bag.  Add the steak and marinate OUTSIDE of the refrigerator for about an hour.

Second, grill the steak on high for about 5 minutes per side for medium rare and then let is sit UNTOUCHED for at least 15 minutes before slicing about ¼ inch thick AGAINST the grain. 

Finally, take the marinade and heat it up to a bubble in a sauce pan.  If it gets too thick for your taste just thin it out with a splash of water.  You can also put some of the juices from the resting steak in there too!  Use this pan sauce to serve with the steak.  I like to put a bit on a plate and serve the steak on top.  SO GOOD!

I am not a huge beef person and consume it rarely.  This is good because it is a lean cut so it’s not fatty at all.  The trick to keeping a steak from getting dry and chewy is in the METHOD.  Be sure to not cook it too long and leave it untouched after cooking to allow the juices to redistribute and stay with the steak!

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