Korean Style Barbecued Flank Steak

This is my favorite supermarket steak barbecue recipe. It's not all that expensive (for beef) and it's really good. 

I'm not that well versed in preparing excellent steak, and I am not thrilled with the steaks you can buy at a typical grocery store. If I'm going to prepare beef at home I'd rather have this beef tenderloin or a roast, neither of which is prepared on the barbecue.  

Which brings me back to flank steak. I absolutely love this cut of meat for barbecuing for a crowd. And I absolutely love this recipe. I have served this steak with this salad and fried rice. So good. 

This dish also is perfect for a week night dinner. Throw together a salad and some rice in the rice cooker and you have dinner. 

Flank steak is also a great cut for stir-fries, including broccoli beef and stir-fried beef and veggies. 

Korean Style Barbecue Flank Steak

Adapted from Food Network

2 T steak seasoning such as Montreal. I've been using the Bronzeville Rib Rub from the Spice House. 

1/4 C Tamari soy sauce

1 T honey

1 tsp red pepper flakes

2 large garlic cloves, chopped

2 tsp sesame oil

2 scallions, chopped

A drizzle of vegetable oil

2 pound flank steak
Kim chee (optional)

Instructions

1. Combine the ingredients and coat the flank steak. Cover and marinate for several hours.
2. Heat a grill to medium high. 
3. Cook the meat 5 minutes per side. 
4. Remove the meat from the grill, tent, and allow to sit for 5 minutes.
5. Slice the meat on an angle against the grain, top with the optional kim chee, and serve.