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Marinated Flank (for Korean-style lettuce tacos)


  • Author: Meagan

Description

President’s Choice has a brand of ‘Korean Barbecue’ sauce that you can buy at Superstore that also works very well with a flank steak, but after coming across this in Fine Cooking (Feb/Mar 2015), there’s really no excuse to use store bought anymore.  Use it as an outline, which is what I do with my other favorite marinated flank recipe!  This is an easy anytime meal if you have the meat already marinating (in my case, I almost always have a couple of flanks sitting in this sauce in the freezer), and we love love love this, barbecued, and thinly sliced on a rice-filled crunchy romaine leaf with extra Korean spicy hot pepper paste (gochujang) and plenty of sriracha – enjoy!


Scale

Ingredients

For 2,  approximately 2 lb. flank steaks – I always marinate 2 together because then there’s maybe a bit leftover for a lunch;

1/2 c. EACH canola oil AND soy sauce

1/4 c. gochujang AND 1 T. minced garlic

2 T. EACH sesame oil AND rice vinegar

1/2 c. chopped green onion AND 1/4 c. sesame seeds (both optional)

For serving; – steamed rice, romaine leaves, gochujang, sriracha, avocado slices, coleslaw, pickled carrot slices, kimchi – a lot of things would be super tasty in a lettuce ‘taco’, we highly recommend trying whatever comes to mind


Instructions

Whisk all marinade ingredients together in a medium bowl, then pour it all into a freezer Ziploc and add the flank steaks.  Even if you’re not freezing the steaks, a Ziploc bag still seems to work the best for marinating – easier to turn over and massage.  If freezing, definitely double bag it, if not, leave the closed bag in a bowl in your fridge and allow to marinate for at least an hour, but preferably overnight.

Grill on high for up to 6 minutes per side for medium rare (internal temperature of 125), or 6 to 8 minutes per side for medium well (discard the marinade).

Let stand (covered with foil) for 10 minutes to let the juices incorporate back into the meat. Slice in thin slices diagonally across the grain to serve – slicing it across the grain rather than along the grain cuts across the muscle tissue and ensures a more tender piece of meat.  Lay out on a large platter with all of your taco fixings and allow everyone to serve themselves!


Meagan

Meagan

From Meagan's Kitchen

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