Thursday, August 19, 2010

Korean BBQ Beef

Here's another fun one for the grill. Can you tell I'm liking kabobs lately? You could always grill the steak whole and then slice it. Just be sure to let it rest a few minutes before slicing.

I made these tonight using, once again, a London Broil. I sliced it thinly, against the grain (easier to do if your beef is slightly frozen and your knife is really sharp):

I forgot to do it, but you could add some unflavored meat tenderizer to the marinade. If you marinate for more than 3 hours, however, the tenderizer is unnecessary because the vinegar will do the job. I recommend marinating 8 hours if you can - you will get the best flavor that way.

And, again, for kabobs: if you are using wooden skewers, soak them in water for an hour before grilling. I got 15 kabobs out of a 2 lb. steak.


2+ lbs. flank steak or London Broil
4 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
2 Tbsp. rice vinegar
1 Tbsp. sugar
1/2 tsp. black pepper
2 garlic cloves, minced
2 green onions, chopped

Slice beef into thin strips, against the grain. Combine all ingredients in a gallon-size Ziploc bag. Marinate in fridge at least 3 hours, preferably 8, flipping every hour or two.

Thread strips onto skewers, using 2 strips per skewer. Preheat grill to med-high heat. Lay skewers perpendicular to grill grate and grill for 3-4 minutes on each side or until desired done-ness.

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