Korean Barbecued Flank Steak

By advancedlca

Ingredients

• 1 1/2 lb beef flank steak
• 1/4 c soy sauce
• 2 tbls packed brown sugar
• 1 tbls toasted sesame oil
• 1 tbls grated fresh ginger
• 3 cloves garlic, minced
• 3 cups baby bok choy leaves (optional)
• 1 tbls sesame seeds, toasted (optional)
• chopped green onions (optional)

Preparation

Step 1

1. Trim fat from steak. Place steak in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine soy sauce, brown sugar, oil, ginger, and if desired, garlic. Pour marinade over steak. Seal bag; turn to coat steak with marinade. Marinate in the fridge for 6-24 hours, turning bag occasionally. Drain steak, discarding marinade.

2. For gas grill, prehat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.

3. To serve, thinly slice steak diagonally across the grain. If desired, arrange steak slices on top of bok choy leaves and sprinkle with sesame seeds and green onions. Makes 6 servings.