Korean Barbecued Flank Steak on Hot and Sour Slaw Salad Recipe

Name: Korean Barbecued Flank Steak on Hot and Sour Slaw Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning; 1/4 cup tamari (dark aged soy sauce); 2 tablespoons honey; 2 teaspoons hot red pepper flakes; 4 large garlic cloves, chopped; 2 teaspoons dark sesame oil (eyeball it); 2 scallions, finely chopped; Vegetable oil, for drizzling, plus 2 tablespoons (twice around the pan); 2 pounds flank steak; 1 pound bok choy or napa cabbage, trimmed and shredded with a knife; 1/2 red bell pepper, cored, seeded, and thinly sliced; Salt; 1 cup sauerkraut (it will taste like kim chee when combined with hot red pepper flakes)

Servings: persons

1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning
1/4 cup tamari (dark aged soy sauce)
2 tablespoons honey
2 teaspoons hot red pepper flakes
4 large garlic cloves, chopped
2 teaspoons dark sesame oil (eyeball it)
2 scallions, finely chopped
Vegetable oil, for drizzling, plus 2 tablespoons (twice around the pan)
2 pounds flank steak
1 pound bok choy or napa cabbage, trimmed and shredded with a knife
1/2 red bell pepper, cored, seeded, and thinly sliced
Salt
1 cup sauerkraut (it will taste like kim chee when combined with hot red pepper flakes)

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
Coat the flank steak in the mixture and let it stand for 10 minutes.
3
Preheat an indoor electric grill, a stovetop grill pan, or an outdoor grill to medium high.
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
Heat a large skillet over high heat.
6
Add 2 tablespoons of the vegetable oil, the cabbage, and the bell pepper.
7
Season with salt and stir-fry for 2 or 3 minutes.
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
Add the sauerkraut and mix in, heating it through for 1 minute.
10
Turn off the heat.
11
To serve, let the meat rest for 5 minutes for juices to redistribute.
12
Thinly slice the meat on a heavy angle against the grain (the lines in the meat).
13
Pile up the slaw, top with the sliced Korean steak, and serve.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning, 1/4 cup tamari (dark aged soy sauce), 2 tablespoons honey, 2 teaspoons hot red pepper flakes, and more.

Yes, Korean Barbecued Flank Steak on Hot and Sour Slaw Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Korean Barbecued Flank Steak on Hot and Sour Slaw Salad

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