Korean Barbecued Flank Steak on Hot and Sour Slaw Salad

1. 1

   In a shallow dish, combine the grill seasoning, tamari, 1 tablespoon of the honey, 1 teaspoon of the red pepper flakes, half of the chopped garlic, the sesame oil, scallions, and a drizzle of vegetable oil.

2. 2

   Coat the flank steak in the mixture and let it stand for 10 minutes.

3. 3

   Preheat an indoor electric grill, a stovetop grill pan, or an outdoor grill to medium high.

4. 4

   When the grill pan or grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well.

5. 5

   Heat a large skillet over high heat.

6. 6

   Add 2 tablespoons of the vegetable oil, the cabbage, and the bell pepper.

7. 7

   Season with salt and stir-fry for 2 or 3 minutes.

8. 8

   Add a drizzle of honey (the remaining tablespoon), the remaining red pepper flakes, and the remaining garlic and toss to combine with the cabbage.

9. 9

   Add the sauerkraut and mix in, heating it through for 1 minute.

10. 10

    Turn off the heat.

11. 11

    To serve, let the meat rest for 5 minutes for juices to redistribute.

12. 12

    Thinly slice the meat on a heavy angle against the grain (the lines in the meat).

13. 13

    Pile up the slaw, top with the sliced Korean steak, and serve.

* Per serving · 4 servings · Values may vary.