Craving a flavor-packed dish that will elevate your grilling game? Look no further than our delightful Grilled Flank Steak with Kimchi Style Coleslaw recipe. This dish combines the savory goodness of juicy flank steak with the tangy crunch of a kimchi-inspired coleslaw. Perfect for a summer gathering or a cozy dinner at home, this recipe is sure to impress your family and friends.
**Grilled Flank Steak With Kimchi Style Coleslaw Recipe**
**Ingredients:**
– 1 ½ pounds flank steak
– Salt and pepper, to taste
– 1 tablespoon olive oil
– For the marinade:
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon sesame oil
– 1 tablespoon rice vinegar
**For the Kimchi Style Coleslaw:**
– 4 cups shredded cabbage
– 1 cup shredded carrots
– 1 cup shredded daikon radish
– 1/2 cup chopped scallions
– 1/4 cup gochujang (Korean chili paste)
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Sesame seeds for garnish
**Instructions:**
1. In a bowl, whisk together all the marinade ingredients – soy sauce, brown sugar, garlic, ginger, sesame oil, and rice vinegar.
2. Place the flank steak in a shallow dish and season it with salt and pepper. Pour the marinade over the steak, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
3. Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the excess marinade.
4. Brush the steak with olive oil and grill for about 5-7 minutes per side for medium-rare, or longer to your desired doneness. Remove the steak from the grill and let it rest for 5-10 minutes before slicing thinly against the grain.
5. While the steak is grilling, prepare the Kimchi Style Coleslaw. In a large bowl, combine the shredded cabbage, carrots, daikon radish, and chopped scallions.
6. In a separate bowl, whisk together the gochujang, rice vinegar, soy sauce, and honey for the dressing.
7. Pour the dressing over the vegetables and toss until well combined. Chill the coleslaw in the refrigerator until ready to serve.
8. To serve, slice the grilled flank steak thinly against the grain and place it on a platter. Serve with a generous portion of the Kimchi Style Coleslaw on the side. Sprinkle with sesame seeds for a finishing touch.
Fire up your grill and get ready to enjoy a flavorful and satisfying meal with our Grilled Flank Steak with Kimchi Style Coleslaw recipe. The tender and juicy steak pairs perfectly with the zesty and crunchy coleslaw, creating a harmony of flavors that will tantalize your taste buds. Try this recipe for your next outdoor barbecue or casual dinner at home, and watch as it becomes a new family favorite!
