Grilled Flank Steak With Kimchi Style Coleslaw Recipes

BULGOGI-STYLE STEAK WITH KIMCHI SLAW AND TEMPURA FRIES

Steps:

• For the steak: In a resealable plastic bag, combine the brown sugar, soy sauce, ginger, fish sauce and garlic. Add the steak, toss to coat and refrigerate for at least 2 hours.
• For the fries: Preheat a deep fryer to 375 degrees F. Line a sheet pan with a cooling rack or paper towels.
• In a large bowl, combine 1 cup of the rice flour and the all-purpose flour. Add the soda water and whisk to combine. In a separate dish, combine the remaining 1 cup rice flour and 1 tablespoon salt. Working a few at a time, dredge the potatoes in the rice flour then the tempura batter. Shake off any excess batter and carefully place the fries in the fryer; cook until golden brown and tender, about 8 minutes. Transfer the fries to the prepared sheet pan and season with salt. Set aside, and repeat for the remaining fries.
• Preheat a grill or grill pan to high heat and preheat the oven to 375 degrees F.
• Remove the steak from the marinade and brush with some canola oil. Place on the grill and cook for about 5 minutes per side. Transfer the steak to a sheet pan and finish cooking in the oven until medium rare, 7 to 10 minutes. Transfer the steak to a cutting board and rest for at least 5 minutes, tented with foil.
• For the slaw: In a large bowl, combine the carrots, scallions and cabbage. In a separate bowl, combine the agave, vinegar, gochugaru, sesame seeds, fish sauce and salt. Add enough dressing to lightly coat the vegetables. Reserve the remaining dressing for another use.
• Slice the steak, and then serve with the kimchi slaw and tempura fries.

GRILLED FLANK STEAK WITH KIMCHI-STYLE COLESLAW

Steps:

• Remove tough exterior leaves of cabbage; core it by cutting a cone-shape wedge out of the stem end. Shred cabbage into thin strips, and separate the strips by hand. Put in a colander, and toss with about 1 tablespoon salt and the onions or scallions. Let sit for at least an hour, preferably two, tossing occasionally, until cabbage wilts.
• Meanwhile, prepare a grill. Combine garlic, co chu karo, ginger, fish sauce and vinegar in a bowl. Grill steak for about 4 minutes to a side for medium rare (more time or less according to the degree of doneness you prefer), turning once. Sprinkle steak with salt and pepper as it cooks.
• Remove steak from grill, and let it rest. Squeeze as much liquid as you can out of the cabbage, and toss it with 1 or 2 tablespoons of dressing, or more to taste. To serve, carve steak. Place a portion of cabbage on a plate, and top with slices of steak. Lightly drizzle steaks with dressing, and serve. Remaining dressing can be refrigerated in an airtight container for several days.

KOREAN BARBECUED FLANK STEAK ON HOT AND SOUR SLAW SALAD

Steps:

• 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.
• Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.
• Heat a large 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 in, heating it through 1 minute. Turn off heat.
• 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.

GRILLED FLANK STEAK

Steps:

• Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
• Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
• Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
• Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

GRILLED FLANK STEAK

Steps:

• In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.

GRILLED ASIAN FLANK STEAK WITH SWEET SLAW

Steps:

• Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
• Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.
• Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
• Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.