Korean Barbecued Flank Steak With Hot & Sour Slaw

Name: Korean Barbecued Flank Steak With Hot & Sour Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons grill seasoning blend (preferably McCormick Montreal Steak Seasoning); 1/4 cup tamari dark soy; 2 tablespoons honey; 2 teaspoons dried hot red pepper flakes, divided; 4 large cloves garlic, chopped, divided; 2 teaspoons toasted (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, thinly sliced; 1 cup fresh crisp sauerkraut, in poly bags found in the refrigerated pickle section of market

Servings: persons

2 tablespoons grill seasoning blend (preferably McCormick Montreal Steak Seasoning)
1/4 cup tamari dark soy
2 tablespoons honey
2 teaspoons dried hot red pepper flakes, divided
4 large cloves garlic, chopped, divided
2 teaspoons toasted (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, thinly sliced
1 cup fresh crisp sauerkraut, in poly bags found in the refrigerated pickle section of market

1
In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes.
2
Preheat a stove top grill pan or an outdoor grill to medium high. When the grill pan or grill is screeching hot, add the flank steak and cook 5 minutes on each side for medium rare, or 7 to 8 minutes on each side for medium doneness.
3
For slaw, heat a large heavy skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix it in, heating it through and through for about 1 minute. Turn off heat.
4
To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tablespoons grill seasoning blend (preferably McCormick Montreal Steak Seasoning), 1/4 cup tamari dark soy, 2 tablespoons honey, 2 teaspoons dried hot red pepper flakes, divided, and more.

Yes, Korean Barbecued Flank Steak With Hot & Sour Slaw 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.

That's it — enjoy your meal!