Warm weather has hit Northern California and you know what that means? That means poor little George Foreman has to spend the next few months secreted away in a kitchen cupboard while the outdoor grill gets all the fun. Poor little guy.
When grilling season hits, Rachael Ray's Korean Flank Steak recipe is always among the first recipes I use. You can find it in Get Real Meals, Rachael's low-carb cookbook.
Rachael recommends a hot and sour slaw salad, but I usually prefer to just use the grill when I can (one less thing to clean and less heat in the house), so I make a green salad and grilled veggies. Many of you have probably always known how to make some grilled vegetables, but before I read the recipe in 30 Minute Meals 2, it would have never occurred to me.
Now, I just wander around the produce department, seeing what's on sale and what's looking good. This time, it was red bell peppers, eggplant, zucchini, and yellow squash, which I coated in EVOO and sprinkled with Montreal Steak Seasoning. The recipe is a great way to learn the method and can be easily altered with your different veggies and seasonings.
Here's the steak recipe with my comments in brackets:
Korean Flank Steak
2 tablespoons grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning)
1/4 cup Tamari dark soy
1 tablespoons honey
1 teaspoons hot red pepper flakes
2 large cloves garlic, chopped [I usually add at least 4 cloves. More garlic = better.]
2 teaspoons toasted (dark) sesame oil, eyeball it
2 scallions, finely chopped
Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan
2 pounds flank steak
In a shallow dish, combine grill seasoning, dark soy, honey, hot pepper flakes, garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes. [I find 10 minutes is perfect for the flank steak. If it sits much longer than that, you don't taste steak anymore, you only taste the marinade.]
Preheat indoor electric grill [sorry, George, not this time], stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.
To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat).