Korean Barbecue Flank Steak

Korean Barbecue Flank Steak

By  Peter Yoon

Peter Yoon is a good friend from our parish.  Our sons have grown up together - friends since kindergarten.  Many years ago, our son asked if he could have dinner at the Yoon's "cuz Dr. Yoon is making his flank steak!".  He described in intimate detail how delicious it is, especially the crispy edges on each piece.  Peter's technique is to slice the meat while still raw, then marinate, then grill.  This way, each piece is more tender than if the steak were grilled whole, then sliced.  He then creates a lettuce wrap loaded with steamed rice and the flank steak.  I must confess that I don't always make the lettuce wrap because it tends to fall apart and be messy to eat.  But it is a yummy,  summertime meal, either way you choose to serve it!  

Flank Steak

Marinade

¼ cup soy sauce

2 TBL Mirin (Japanese sweet wine found in Asian section of grocery store)

2 TBL Sesame Oil

1 clove crushed garlic (or dab of roasted minced garlic)

1 TBL sesame seeds

2 TBL sugar

Slice  raw flank steak thin against the grain.  (having the meat slightly frozen makes slicing easier)

Place sliced flank steak in baking dish

Pour marinade over steak, cover and refrigerate for a couple of hours

Grill rare about 2 minutes per side.  

Serve in lettuce leaves with white jasmine rice

This is a picture from my son's high school senior prom.  Doug is on the far right.  My son is 4th from the right.