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Recipe
Korean Marinated Flank Steak Recipe
Mince the garlic in a food processor, until it stops jumping around. Just leave it there, and throw in the cleaned green onions, cut into pieces about 2 inches long. Be sure to include the greens, about 2/3 of the way down (until it starts to look old and ragged). Just process the onions with the garlic and scoop it all out and mix in with the liquids.
Put steak in a zip-lock bag, or a covered glass baking dish.
Korean
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 341g | |
| Calories 1112 | |
| Calories from Fat 988 | 89% |
| Total Fat 111.91g | 140% |
| Saturated Fat 12.26g | 49% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 7207mg | 300% |
| Potassium 642mg | 18% |
| Total Carbs 23.25g | 6% |
| Dietary Fiber 5.6g | 19% |
| Sugars 4.32g | 3% |
| Protein 11.6g | 19% |
Ingredients Convert Measures
- ½ cup soy sauce
- ¼ cup vegetable oil
- ¼ cup sesame oil
- 6 green onions, finely chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon coarse black pepper
- ½ tablespoon sesame seeds, toasted
Directions
- Mix all ingredients. Marinate steak overnight, turning once or twice. Barbecue or broil steak until desired doneness. Thinly slice steak on diagonal.
