Recipe Image

Korean Barbecued Flank Steak

  • 20 m
  • 6 h 40 m
Diabetic Living Magazine
“Lean flank steak is flavored with a sweet-and-savory Korean marinade, grilled, and served on baby bok choy with a sprinkle of sesame seeds and green onion. You can start the steak ahead of time and grill it when you're ready to eat.”


    • 1 (1½-pound) beef flank steak
    • ¼ cup reduced-sodium soy sauce
    • 2 tablespoons packed brown sugar (see Tip)
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon grated fresh ginger
    • 3 cloves garlic, minced
    • 3 cups baby bok choy leaves, coarsely shredded
    • 1 tablespoon sesame seeds, toasted
    • 2 tablespoons chopped green onion


  • 1 Trim fat from steak. Score both sides of flank steak in a diamond pattern. Place steak in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine soy sauce, brown sugar, oil, ginger, and garlic. Pour marinade over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, discarding marinade.
  • 2 For a charcoal grill, place steak on the grill rack directly over medium coals. Grill, uncovered, for 17 to 21 minutes for medium (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)
  • 3 To serve, thinly slice steak diagonally across the grain. Arrange steak slices on top of bok choy leaves and sprinkle with sesame seeds and green onion.
  • Tip: If using a sugar substitute, choose from Sweet'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Facts (per serving) with substitute: same as below, except 185 cal., 275 mg sodium, 2 g carb. (0 g sugar).
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