Korean Barbecued Flank Steak on Hot and sour Slaw Salad Recipe

4

Ingredients

2 Tablespoons grill seasoning blend(McCormic Montreal Steak Seasoning)
1/4 cup Tamari, dark soy sauce
2 Tbsp. honey
2 tsp.hot red pepper flakes, divided
4 large cloves garlic, chopped and divided.
2 tsp. toasted (dark) sesame oil
2 scallions, finely chopped
Vegetable oil, for drizzling plus, 2 Tablespoons, twice around the pan.
2 pounds flank steak
1 pound bok choy or Napa cabbage, trimmed and shredded with a knife
1/2 red bell pepper, thinly sliced
1 cup Sauerkraut (it will taste like kim chee when combined with the hot pepper flakes)

Preparation

Step 1

In a shallow dish,combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon hot pepper flakes, half opf 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, stovetop grill pan or out door grill to medium high. When the pan is screamin 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 to 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine cabbage. Add Sauerkraut and mix in, heating it through 1 minute. Turn heat off.

To Serve: let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain.
Pile the slaw up and top with sliced Korwean steak and serve.