Korean Marinated Flank Steak

A little too done, but this Korean Marinated Flank Steak will do the job when it comes to making some tacos!

Since I had Kim's tacos, I've been hell-bent on making them at home.

Korean BBQ Flank Steak

from Week of Menus

3-4 lbs flank steak
1/2 c soy sauce
1/2 c white sugar
1/2 c water
1/4 c sesame oil
1/4 c sake
2 tbsp chopped garlic
1 tbsp sesame seeds
1 tsp black pepper
1 bunch of scallions

Prepare marinade by combining soy sauce, white sugar, water, sesame oil, sake, garlic, sesame seeds and pepper in a large bowl.

Rinse the flank steaks and divide each in half lengthwise, across the grain.

Submerge each flank steak half in the marinade completely; place in a long storage container.

Layer in green onions as you place the flank in the storage container. Pour remaining marinade over the beef.

Cover beef and refrigerate overnight, turning flank halves half-way through marinating time to ensure each steak has been completely marinated.

When you do this, you'll see that the steaks are still pretty red and not at all marinated where they were touching each other.

24-hours later, the flank steak looked like this:


Broil flank steak 12 minutes, turning half-way through cooking time.

 

Remove from heat and let stand before slicing thinly across the grain.


The marinade smelled so good as I prepared it and the beef smelled exceptionally good when broiling. The steaks were simple to prepare and certainly worth doing again.  12 minutes under the broiler was too long; in the future, I think maybe I'll do 8 minutes to achieve more of a medium or medium-rare.

As for the time invested to do this, I'm going to estimate 30 minutes for the marinade/steak prep and 15 minutes to cook.

Cost:

• beef flank steak: $17.51
• scallions: $0.33
• everything else, SWAG: $1

Total: $18.84 or $0.59 for each of 32 tacos.

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