We have some new Korean friends who are always telling us about their delicious Korean meals they are having. We decided we wanted to try an authentic Korean style dish, beef bulgogi. It did not disappoint! The meat ends up very tender with a sweet and salty kick to it.
Add your flank steak to a large zip lock bag and cover it with your marinade ingredients. Let sit in the refrigerator for 1 hour. Grill your steak until charred and done to medium (about 6 minutes). Let steak rest for 10 minutes before cutting it into slices. Serve in lettuce leaves filled with rice and topped with onions and sriracha sauce.
This is a lovely way to prepare flank steak, especially if you are going gluten free.
Enjoy.
Ingredients:
1 pound flank steak
10 bibb lettuce leaves for serving
1/4 cup green onion for service
2 cups white rice
Sriracha sauce for serving
Marinade Ingredients:
5 tablespoons soy sauce
1/2 asian pear, grated
1 tablespoon rice wine vinegar
1/4 cup chopped green onion
3 cloves garlic
2 tablespoons sesame oil
1/2 teaspoon pepper
1 teaspoon sesame seeds
1 tablespoon vegetable oil
Add your flank steak to a large zip lock bag and cover it with your marinade ingredients. Let sit in the refrigerator for 1 hour. Grill your steak until charred and done to medium (about 6 minutes). Let steak rest for 10 minutes before cutting it into slices. Serve in lettuce leaves filled with rice and topped with onions and sriracha sauce.
This is a lovely way to prepare flank steak, especially if you are going gluten free.
Enjoy.
