Korean Style Flank Steak
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, flank steak (london broil)
|
|
| ¼ | cup |
sesame seeds
|
|
| ¼ | cup |
corn oil
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
corn syrup, dark
|
|
| 1 | small |
onions
sliced |
|
| 1 | clove |
garlic
crushed |
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, flank steak (london broil)
|
|
| 59 | ml |
sesame seeds
|
|
| 59 | ml |
corn oil
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
corn syrup, dark
|
|
| 1 | small |
onions
sliced |
|
| 1 | clove |
garlic
crushed |
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
ginger
ground |
|
Directions
Remove tendons and trim steak.
Score meat.
In a shallow baking dish , stir together sesame seeds, corn oil, soy sauce, corn syrup, onion, garlic, pepper and ginger.
Add steak, turning to coat.
Refrigerate, turning once, several hours or overnight.
Broil steak about 6 inches from source of heat, turning once, about 8 minutes or until cooked to desired doneness.
Slice steak diagonally and serve immediately.
