Korean Style Marinated Flank Steak w/Grilled Baby Bok Choy
I just love the scent of toasted sesame oil. For me, it reminds me of the times I've gotten to enjoy really good Korean food. The moment I started assembling this marinade, I was overwhelmed by the luscious, rich scent of fresh ginger, garlic, soy and, of course, sesame...wow...and yum. Baby bok choy seemed like a natural accompaniment and since I was grilling the steak, I opted to grill the baby bok choy with a little grapeseed oil, Kosher salt and fresh cracked pepper.
I found the recipe for this Korean-style marinade in Fine Cooking Fresh and Quick magazine and it didn't disappoint. Below is my version:
Grill High Heat
1 Tablespoon sugar
1/4 cup soy sauce
2 teaspoons sake (any brand)
4 large garlic cloves, minced
5 scallions (white part only), thinly sliced
2 teaspoons grated fresh ginger
3 Tablespoons toasted sesame oil
1 1/2 pounds flank steak
fresh cracked black pepper
Combine all ingredients in zip top bag, seal, mix well and be sure both sides of steak are coated. Leave out on counter and allow steak to marinade and come to room temperature - about an hour.
Remove steak from marinade and discard marinade. Sprinkle Kosher salt and fresh cracked black pepper to both sides of steak. Place steak on well-oiled grill. (Be sure to use vegetable oil, or other oil that has a high smoking point, to oil the grates of the grill.) Allow to cook for approximately 3-4 minutes per side for medium to medium rare. Depending on the thickness of your steak, you may need to increase or decrease your grilling time.