Originally published in the Today’s Parent September/October 2018 issue. Photo by Erik Putz.
Korean Steak
By ChatelaineThis article has not been rated yet.
PREP TIME
4 hrs 5 min
TOTAL TIME
4 hrs 15 min
Serves
6
Photo: Erik Putz
Sweet + Salty + Spicy (just a little) = A steak dinner the whole family will enjoy.
Ingredients
- 1/4 cup packed brown sugar
- 1/4 cup low-sodium soy sauce
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp sriracha
- 2 tsp garlic , finely chopped
- 2 lb. flank steak
- 1 tbsp toasted sesame seeds
- 1/4 cup green onions , sliced
Instructions
- In a bowl, whisk together brown sugar, soy sauce, rice vinegar, sesame oil, sriracha and garlic. Pour into a re-sealable plastic bag, add steak and seal, squeezing out all air so steak is fully submerged in marinade. Refrigerate for 4 hours or overnight. Let steak come to room temperature before cooking.
- Preheat grill to medium-high. Grill steak, turning once, for about 10 min or until internal temperature is 125 to 130F. Let stand for 5 min, then slice against the grain. Sprinkle with green onions and sesame seeds before serving.
Tip
Short on marinade time? Keep your steak at room temperature to marinate for up to 2 hours.
Lunch hack
Use any leftover steak to make lunch-ready Asian Beef Salad or Korean Steak Tacos.
Nutrition (per serving)
- Calories
- 225,
- Protein
- 31 g,
- Carbohydrates
- 2 g,
- Fat
- 9 g,
- Sodium
- 121 mg.
- Excellent source of
- vitamin B12
