Korean Barbecued Beef
James Carrier
How to Make It
Step 1
1
Rinse beef and pat dry. Cut steak at a 45° angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.
Step 2
2
Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.
Step 3
3
Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.
Ingredients
1 beef flank steak (1 3/4 to 2 lb.)
1/2 cup soy sauce
1/3 cup thinly sliced green onions
2 tablespoons Asian sesame oil
3 tablespoons sugar
3 cloves garlic, peeled and pressed or minced
Directions
Step 1
1
Rinse beef and pat dry. Cut steak at a 45° angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.
Step 2
2
Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.
Step 3
3
Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.
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