RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3658
| View Recipe |
|
|
| Recipe Name: |
Korean Barbecued Flank Steak on Hot and Sour Slaw Salad - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.62
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Teaspoons oil, sesame, dark
|
Directions:
In a shallow dish, combine the seasoning, tamari, honey, red pepper flakes, garlic, sesame oil and onions. Add a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes.
Preheat an indoor electric grill, grill pan, or outdoor grill to medium high. When the grill is creaming hot, add the meat and cook for 5 minutes on each side for medium-rare, 7 to 8 minutes per side for medium well.
To serve, let the meat rest for 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain. Pile up the slaw, top with the steak and serve. |
|
|
|
| Nutrition per Serving: |
| Calories: |
329 |
Total Carbs: |
14.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
50.0 |
Fat: |
16.0 |
Protein: |
30.60 |
| Fiber: |
9.43 |
Sodium: |
308.25 |
|
|
|
