How To Cook Kalbi Flank Steak - How To Cook. See notes on the recipe for an internal temperature guide. Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl.
In a small baking dish large enough to hold the steak, whisk together the olive oil, coconut aminos, lime juice, minced garlic, salt, and pepper. Cook without moving for 3 to 5 minutes, or until the bottom turns golden brown. Flank steak should really only be served medium rare. Add the flank steak and turn to coat in marinade. Rub the marinade into the steak and flip the steak once or twice in the dish to coat. If those two cooking options aren't available, you can also pan fry them in a skillet. Preheat a grill or a skillet over high heat until smoking and add the oil. Cover and refrigerate steak for at least 2 hours, or up to 24 hours, turning it over halfway through. If you want well done steak, choose a different cut. See notes on the recipe for an internal temperature guide.
Rub the marinade into the steak and flip the steak once or twice in the dish to coat. In a small baking dish large enough to hold the steak, whisk together the olive oil, coconut aminos, lime juice, minced garlic, salt, and pepper. Take the flank steak off the heat once its internal temperature reaches 130 degrees for a medium rare, or 5 degrees below your preferred doneness. Cook them until they are caramelized and deeply brown on the edges. If those two cooking options aren't available, you can also pan fry them in a skillet. Whisk together all the marinade ingredients and pour over the steak. See notes on the recipe for an internal temperature guide. Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Rub the marinade into the steak and flip the steak once or twice in the dish to coat. Smoke the flank steak for three hours at 225 degrees fahrenheit, then sear for three minutes per side at 450 degrees. Cover and refrigerate steak for at least 2 hours, or up to 24 hours, turning it over halfway through.
