Honey Soy Flank Steak
Ingredients
Directions
Ingredients
1 c
Soy Balsamic Sauce
Jump
3 tbsp
distilled white vinegar
Jump
1 tbsp
kosher salt
Jump
2 tsp
chili powder
Jump
3 lb
flank steak
Jump
Soy Balsamic Sauce
1 tsp
cornstarch, or as needed
Jump
2 tbsp
water
Jump
¼ c
dark brown sugar, firmly packed
Jump
½ c
balsamic vinegar
Jump
½ c
soy sauce
Jump
Honey Soy Flank Steak

In Korean BBQ, chef and author Bill Kim melds American and Korean flavors with grilled meats and side dishes.

This is one amazing steak. It’s simple to prepare and you get maximum flavor in a short period of time. Flank steak is a lean cut, so be careful you don’t overcook it; medium-rare is ideal. Piercing the steak with a fork before marinating it is key to getting all of the rich, tangy, sweet flavors of the marinade throughout the meat.

6 servings

Soy Balsamic Sauce
  1. In a small bowl, stir together the cornstarch and water until the cornstarch dissolves and the mixture is the consistency of heavy cream, adding more cornstarch if the mixture is too thin.
  2. Combine the brown sugar, vinegar, and soy sauce in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Stir the cornstarch mixture briefly to recombine, then stir it into the soy-vinegar mixture and simmer over low heat for about 3 minutes, until the sauce thickens enough to coat the back of a spoon.
  3. Remove from the heat, let cool completely, then refrigerate in an airtight container. This sauce will last for months without going bad.
Flank Steak
  1. Combine the Soy Balsamic Sauce, oil, honey, vinegar, salt, and chili powder in a bowl and whisk until well mixed. Place the flank steak in a large, shallow dish and pierce it all over with a fork. Pour the marinade over the steak and turn the steak to coat evenly. Cover and marinate at room temperature for 1 hour.
  2. Heat the grill for direct heat cooking to medium (350° to 375°F).
  3. Place the steak on the grill grate and cook, turning it once, for 3 to 4 minutes on each side for medium-rare. You can cook it a minute or two longer if you prefer your steak cooked medium, but flank steak should not be cooked past medium or it will be chewy.
  4. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain, arrange the slices on a serving platter, and serve.

Reprinted with permission from Korean BBQ copyright (c) 2018 by Bill Kim and Chandra Ram. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Korean BBQ

Bill Kim and Chandra Ram

Book Cover
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