pat's Recipe

Korean-style Grilled Flank Steak

Category: Steaks

6 cloves garlic
1 piece (2 in. long) ginger root, peeled
1/2 cup soy sauce
1/4 cup each: sugar, rice wine or dry sherry
3 Tbsp dark sesame oil
1 beef flank steak, about 2 lbs
chopped green onions or cilantro

Place garlic, ginger, soy sauce, sugar, wine and sesame oil in blender. Process until smooth. Reserve half of the mixture to a covered container; refrigerate.
Pour the remaining half of the marinade into a food storage bag. Add the flank steak; seal. Refrigerate, turning the bag several times to distribute the marinade, at least 4 hours and up to 12 hours.
Heat a grill. Remove the steak from the marinade; discard the marinade. Place the steak directly over heat; cook, turning once, to desired doneness, about 9-10 minutes for medium-rare. Let rest on the cutting board 10 minutes; carve across the grain on an angle into very thin slices. Sprinkle with green onions or cilantro; serve with reserved sauce for dipping.

6 servings