I have been meaning to try out this Korean Style Marinade that I found on Pinterest. I followed the recipe as written, except I dialed back the sesame seeds to 1 Tbsp instead of the 3 Tbsp it was calling for. I think it turned out just fine.
So, I mixed the marinade and hit my flank steak with the meat tenderizer front and back.
I put the flank steak into a plastic bag with the marinade, removed all of the air, and allowed to sit in the fridge for 3 hours, turning and massaging the meat every hour. Then, for the last hour, I pulled from the fridge and allowed to come to room temperature.
While all of this was going on, I took some larger red potatoes and boiled in some salted water for 25 minutes, or until fork tender. I placed the cooked potatoes on a baking sheet and flattened them with a hand held potato masher. I coated both slides liberally with olive oil and seasoned with salt, pepper, and some dried parsley. You could also add other spices as desired. We were looking for simple. I placed the potatoes into a preheated 350 oven and cooked for 45 minutes, or until crispy and brown.
I lit my charcoal. When the grill was ready, I cooked the flank steak on direct heat for three minutes a side. Then, I brought the steak inside and let sit for 10 minutes. Then, I sliced across the grain and served with the potatoes and some homemade Italian bread that Hope made.
With a salad on the side, it was just what we were looking for. A break from the holidays.
The marinade was outstanding. When on the grill, it was all that I could smell. The meat was bursting with Asian flavors. I can't wait to try on some other types of meat. The next time, I may add a touch of ginger and some sriracha sauce for some kick.
Thanks for stopping by,