Sally's Recipe Of The Week: Korean Beef With Grilled Scallions
Korean Beef And Grillled Scallions
Here is what you will need:
1/4 cup soy sauce
2 TBS brown sugar
splash of dry white wine
2 large cloves garlic, minced
1 TBS toasted sesame oil
2 tsp crushed red pepper
1 flank steak, about 2 1/2 pound
2 bunches of scallions
Kosher salt and fresh black pepper
For serving, steamed rice, cilantro, bean sprouts or what ever you like!
Place the flank steak in the freezer. Clean and trim the scallions and place them on a towel to dry.
In a large shallow dish mix together the garlic, brown sugar, red pepper flakes, sesame oil, soy sauce and wine. Mix well so the sugar dissolves. Taste it and adjust to how you like it.
Remove the steak from the freezer. It should have firmed up a bit, you don't want it frozen solid. This will make it easier to thinly slice. You will slice it against the grain about 1/4 inch thick. Place the sliced steak in the marinade and coat well. Marinate for 4 hours or overnight.
Toss the scallions in a little vegetable oil and season with salt and pepper.
Let the steak get to room temperature before you grill it.
Grill turning often for about two minutes. You don't want them mushy! Set aside. Working in batches, grill the beef for just about 30 seconds per side. Helpful hint: I grill just one slice at first to get an idea of how long it should be on the grill.
Serve on platters and if you like top with some cilantro.