Korean Bulgogi-Style Steak

By courtneyepowell

Ingredients

• Marinade:
• 1 1/2 lbs flank steak
• 1/4 c soy sauce
• 1/4 c brown sugar
• 4 garlic cloves, crushed
• 1/4 c rice wine vinegar
• 1 T plus 1 t sesame oil
• Pinch of pepper
• Side of Grilled Veggies:
• 1 red pepper, quartered and seeded
• 1 yellow pepper, quartered and seeded
• scallions, trimmed

Details

Servings 4

Preparation

Step 1

Whisk together marinade ingredients. Place marinade and steak in a ziplock bag and refrigerate for at least 1 hr or up to 8 hrs.

Prepare a med-hot fire in a grill.

Remove the meat from the marinade and pat it dry. Just before grilling, pour the leftover marinade into a small saucepan. Bring it to a boil, simmer for 3 mins and let cool to room temp.

Grill steak uncovered, directly over the heat, 3-4 mins per side for medium rare. Turn steak only once (so the meat gets a better crust) using tongs. Let rest for 5 mins, then slice 1/4 in thick.

Grill peppers until they're slightly softened and the skin is blistered, 7-10 mins per side. Place trimmed scallions across the grate so they don't fall through. Grill, turning them every minute or so, watching carefully to make sure they char nicely but don't blacken too much.