KOREAN BROILED FLANK STEAK
My sister gave me this some years ago. It is wonderful for the bbq, camping or just a summer dinner. Can be marinated up to 3 days before cooking. If you have a Food Saver, you can marinate it much faster if you are in a rush.Can be marinated only 1 to 1/2 hours. Tastes like you marinated it over night. (using your Food saver).
Provided by Starfire aka Wendy
Categories One Dish Meal
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put flank steak in a 1-gallon zip-lock bag and add above combined ingredients.
- Marinate at least 24 hours.
- Broil or barbecue approximately 5 minutes per side - do not overcook.
- Slice meat on diagonal cross grain.
Nutrition Facts : Calories 159.1, Fat 11.4, SaturatedFat 1.7, Sodium 1345.8, Carbohydrate 12.2, Fiber 0.9, Sugar 9.4, Protein 3.5
KUN KOKI (KOREAN BROILED STEAK)
Make and share this Kun Koki (Korean Broiled Steak) recipe from Food.com.
Provided by marisk
Categories Meat
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove tendon, trim, pound and score steak. May substitute with shortribs or chicken.
- Cut into 3x4 inch pieces.
- Combine marinade ingredients and spread on steak.
- Marinate for 1 hour.
- Broil for 4 minutes. Turn; broil 3 minutes on other side.
- Serve hot.
Nutrition Facts : Calories 305.8, Fat 19.6, SaturatedFat 5.3, Cholesterol 46.5, Sodium 733.6, Carbohydrate 5.4, Fiber 1.4, Sugar 2.1, Protein 26.7
KOREAN-STYLE GRILLED FLANK STEAK
Categories Onion Soy Quick & Easy Backyard BBQ Steak Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
- Prepare a gas grill for direct-heat cooking over medium-high heat.
- Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
- Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.
KOREAN BEEF BULGOGI
A super easy recipe for Korean BBQ beef with the most flavorful marinade! The thin slices of meat cook quickly, and it's so tender!!!
Provided by Chungah Rhee
Categories asian inspired
Yield 6 servings
Number Of Ingredients 11
Steps:
- Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Serve immediately, garnished with green onions and sesame seeds, if desired.
ASIAN STYLE FLANK STEAK
Make and share this Asian Style Flank Steak recipe from Food.com.
Provided by threeovens
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler and coat broiler pan with cooking spray.
- In a bowl or baking dish large enough to hold steak, combine green onions, garlic, ginger, soy sauce, honey, and rice vinegar; whisk until honey is dissolved. Marinate steak for 5 minutes on each side. Transfer steak to broiler pan and broil 5 to 6 minutes on each side to desired doneness. Remove from oven and let stand 5 minutes.
- Meanwhile, pour marinade into a small saucepan and bring to a boil. Boil 3 to 5 minutes (to kill any bacteria).
- Cut meat on the diagonal, across the grain, into thin slices. Drizzle with sauce.
Nutrition Facts : Calories 238.4, Fat 9.5, SaturatedFat 3.9, Cholesterol 77.1, Sodium 1069.7, Carbohydrate 11.6, Fiber 0.6, Sugar 9.3, Protein 26.4
KOREAN MARINATED FLANK STEAK
This is a great marinade for flank steak, my mom got it from a Korean friend when my dad was stationed overseas in the Army 50 years ago.
Provided by suze
Categories World Cuisine Recipes Asian Korean
Time 8h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
- Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
- Preheat a grill for medium-high heat.
- Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.
Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.5 g, Cholesterol 33.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 3660.8 mg, Sugar 36.8 g
KOREAN BARBECUED FLANK STEAK
Recipe is from Rachael Ray's 30-Minute Get Real Meals. I use this all the time for my flank steak and get great reviews. It also can be served with her Hot and Sour Slaw Salad. I didn't include the time for marinating. Recipe calls for 10 minutes and I usually prepare it in the morning and let it sit in the fridge till dinner time.
Provided by mama smurf
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish (or I use a plastic ziploc bag), combine the grill seasoning, tamari, honey, red pepper flakes , garlic, sesame oil, scallions and vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes. (I usually do this in the morning and let it sit all day in the fridge.).
- Preheat an indoor electric grill (I use a Foreman grill) or outside grill to medium high. When the grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7-8 minutes on each side for medium well or to your doneness. (On my Foreman grill it takes about 6-8 minutes for our tastes.).
Nutrition Facts : Calories 487.5, Fat 28, SaturatedFat 9, Cholesterol 154.2, Sodium 1129.8, Carbohydrate 6.7, Fiber 0.5, Sugar 4.9, Protein 50.3
AWESOME KOREAN STEAK
Quick cooking Korean Steak which has been handed down from a Korean lady to my Mum, to myself!! Serve over rice or with fried vegetables.
Provided by CHAMEIL
Categories World Cuisine Recipes Asian Korean
Time 12h30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
- Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 21.4 g, Cholesterol 68.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1249.1 mg, Sugar 15.5 g
KOREAN STEAK TACOS
Koreans celebrate the first one hundred days of life, so for my son, Hudson's, hundredth-day party, we had a bash with lots of Korean food. The next day, with my taste buds toned and thinking of the great Korean tacos I've devoured at food trucks in Los Angeles, I created this version. The marinade for the steak is to die for. I guarantee you'll want to try it with Korean-style short ribs, pork tenderloin, and grilled chicken. A little planning and prep a day ahead is a great way to save time on hurried weeknights. This steak gets even better with an overnight marinade, so you could marinate it on Monday, and it's ready to grill on Tuesday night. If you're doing it all on the same night, use the marinating time to multitask-prep your vegetables and whip up the guacamole. You'll be surprised how quickly it comes together.
Provided by Curtis Stone
Categories Beef Quick & Easy Backyard BBQ Dinner Steak Grill Grill/Barbecue Cabbage Tortillas Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 18
Steps:
- 1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
- 2. Prepare an outdoor grill for medium-high cooking over direct heat.
- 3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
- 4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
- 5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.
- 6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.
GRILLED FLANK STEAK IN KOREAN MARINADE
This recipe was shared with me by a mother at my son's school (Shirley Brothwell). She says: "My mother learned this dish when we lived in South Korea"
Provided by ButterflyVioletta
Categories Steak
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Score the flank steak the diagonally on both sides. Cut the steak across the grain (this is also usually on the diagonal) into strips about 3 inches wide. Once all tenderizing cuts have been made, cut into serving sized pieces still large enough to grill.
- Mix vegetable oil and sugar together in gallon sized Ziplok bag. Add flank steak and soak for 20 minutes (this tenderizes the meat).
- Meanwhile mix remaining ingredients as marinade. Add mix to steak in bag and refrigerate for 4 hours, turning occassionally. Grill over hot fire about 2 minutes per side.
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