Prepare yourself because this is probably one of the few (or only) Asian recipes I will post on this here blog. I am not a fan of Asian food. I haven't tried everything, but I just don't like the flavors. Sorry but it's the way it is. Maybe my taste buds will change and evolve one day, but I'm not counting on it.
However, I do like this flank steak. A lot. This comes from my best friend and her family. Not wanting to be rude, I ate it (apprehensively), and I actually liked it! Yay! It has a great teriyaki flavor, and I love the green onions and sesame seeds. I'm sure it would be great over rice, but since the hubs and I don't like rice, we usually have it with baked potatoes. We're so American. Ha! I've adapted their recipe to cut down on the sugar, and I bet you could cut down on the sugar even more, and it would still taste just fine. After you marinate it overnight, it's easy to cook on the grill or a grill pan on the stove. I think they've even taken it camping with them to cook over the fire. This is a good reason to join them on their next camping trip!
Korean Flank Steak Recipe
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Serves 2-4
1 1/2 pounds flank steak
1/4 cup sesame seeds
1 bunch of green onions
2 teaspoons ginger
1/4 cup canola oil
1/2 cup low sodium soy sauce
2 teaspoons garlic powder
1/4 cup sugar
1/4 cup orange juice
The night before you want to eat the steak, trim any fat off of the flank steak and slice it into strips.
Combine all the other ingredients into a gallon size ziploc bag and shake until mixed together. Add the steak to the bag, seal, and shake the bag until the steak is covered in the marinade. Refrigerate overnight, shaking the bag once or twice to get everything stirred together.
When you're ready to eat, place the steak on a preheated and oiled grill or grill pan on a stove. Grill on medium-high heat until desired doneness, turning the steak often. You'll want to grill it for about 8-10 minutes for medium temperature but check the progress often so you cook it how you like it!
Recipe from my best friend and her family, the Bakers.
However, I do like this flank steak. A lot. This comes from my best friend and her family. Not wanting to be rude, I ate it (apprehensively), and I actually liked it! Yay! It has a great teriyaki flavor, and I love the green onions and sesame seeds. I'm sure it would be great over rice, but since the hubs and I don't like rice, we usually have it with baked potatoes. We're so American. Ha! I've adapted their recipe to cut down on the sugar, and I bet you could cut down on the sugar even more, and it would still taste just fine. After you marinate it overnight, it's easy to cook on the grill or a grill pan on the stove. I think they've even taken it camping with them to cook over the fire. This is a good reason to join them on their next camping trip!
Korean Flank Steak Recipe
Print this recipe
Serves 2-4
1 1/2 pounds flank steak
1/4 cup sesame seeds
1 bunch of green onions
2 teaspoons ginger
1/4 cup canola oil
1/2 cup low sodium soy sauce
2 teaspoons garlic powder
1/4 cup sugar
1/4 cup orange juice
The night before you want to eat the steak, trim any fat off of the flank steak and slice it into strips.
Combine all the other ingredients into a gallon size ziploc bag and shake until mixed together. Add the steak to the bag, seal, and shake the bag until the steak is covered in the marinade. Refrigerate overnight, shaking the bag once or twice to get everything stirred together.
When you're ready to eat, place the steak on a preheated and oiled grill or grill pan on a stove. Grill on medium-high heat until desired doneness, turning the steak often. You'll want to grill it for about 8-10 minutes for medium temperature but check the progress often so you cook it how you like it!
Recipe from my best friend and her family, the Bakers.
