June 28, 2012

Korean Sizzling Beef Satay

from foodandwine.com 

This dish was beautiful with the bright green scallions and had delicious flavors. It was equally good cold out of the fridge the next day. 

 1/4 C soy sauce 
2 T sugar 
2 T dry white wine 
2 large garlic cloves, very finely chopped 
1 T toasted sesame oil 
2 t crushed red pepper 
one 2 1/2-lb. beef flank steak, cut across the grain into twenty 1/4-inch-thick slices 
16 scallions 
Vegetable oil, for rubbing 
Steamed rice, for serving (we didn't serve it with rice) 

In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil, and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight. 

Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes-- not too long or they'll lose that bright bright green. Season with salt. 

Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.

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