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Korean Barbecued Flank Steak

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“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.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
  • 14 cup tamari, dark soy sauce (regular works also)
  • 1 tablespoon honey
  • 1 teaspoon red pepper flakes
  • 2 large garlic cloves, minced
  • 2 teaspoons dark sesame oil
  • 2 scallions, finely chopped
  • 2 tablespoons vegetable oil
  • 2 lbs flank steaks

Directions

  1. 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.).
  2. 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.).

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