February 13, 2019
Sometimes, the dishes that seem the most elaborate are actually the easiest. Take a lean flank steak, for example—it seems like a special occasion cut, and yet it cooks in just minutes, whether cut into strips for satay, tacos or bibimbap, or grilled in one piece. In can be cooked fast or slow, and a flavourful marinade of green onion, soy sauce, brown sugar, ginger and spices makes it even tastier, especially when it has been marinating for the maximum time possible—even as it sits at the butcher’s counter, waiting to be brought home.
Traditionally, Korean bibimbap is made with very thinly sliced beef; if you partially freeze the flank steak first, it will be easier to cut ultra-thin. Beyond that, bibimbap is an anything-goes rice bowl with layers of veggies, meat and often an egg arranged atop a bed of rice. It’s a simple thing to do on the grill, if it’s warm enough to venture outside, or it can all be done on the stovetop. With the meat pre-marinated, there’s no need to wait—just cook and eat. Leftovers are delicious over salad or baked potatoes, or chopped and stirred into a pan of fried rice.
Grilled Flank Bibimbap
Ingredients:
1/2-1 lb Korean marinated flank steak, thinly sliced
1/2 bunch asparagus, trimmed
1 pint cherry tomatoes
1 red, yellow or orange pepper, thickly sliced
canola oil, for cooking
4 eggs (optional)
steamed rice, for serving
Sriracha, for serving
Directions:
Preheat your grill to medium high and grill the strips of steak for 3-4 minutes, until just cooked through.Toss the vegetables with oil to coat and grill them alongside. If you like, place a small cast iron skillet on the grill, add a drizzle of oil and fry an egg for each person. (Alternatively, this can all be done in a skillet on the stovetop.)
Divide steamed rice between shallow bowls and top with beef, veggies and an egg.
- Julie Van Rosendaal
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Korean Flank Steak Lettuce Wraps |
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Korean Flank Steak Satay & Peanut Sauce |
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Korean Tacos |
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Grilled Flank Bibimbap |
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Grilled Flank Steak Kale Slaw |
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