Korean-style Grilled Flank Steak

When Gourmet magazine pulled together this compilation of quick recipes, they weren't kidding around.

This meal is on the table in next to no time. It takes about 5 minutes to make the sauce/salad dressing (soy sauce, rice vinegar, sugar, salt, ginger, garlic, sesame oil, and sriracha). Which means the sauce can be done in the 6-8 minutes (mine was closer to 8 minutes) it takes to grill the steak. You even have time to toast some sesame seeds ...if you want. They make the dish prettier but don't add much, flavor-wise.

Then you top the grilled steak with 2 T. of the dressing and let it sit for 5 minutes. Which gives you time to chop, spin, and dry the lettuce that you serve the steak on. Or rip open the bag of lettuce. And chop up 2 scallions.

This same issue has a recipe for garlic-ginger green beans (p. 111) that has a sauce that is almost identical to the sauce for this steak (without the sriracha). I ended up combining the two recipes, topping the lettuce (a combo of two of the artisanal lettuces from Costco) with cooked, drained, dried, and cooled haricots verts, and then the sliced flank steak. Then I drizzled the rest of the sauce/salad dressing on the salad, and added the sliced scallions and toasted sesame seeds.

We found the heat a bit much so I'd cut the sriracha about in half for next time.

The recipe does give you the option of adding some rice (a nice way to use up leftover rice) to the salad and I think that would have been a nice addition but this time, I didn't have any leftover in the fridge and I just didn't want to wait the 50 minutes for the rice cooker.

Recipe also available online at Epicurious. http://www.epicurious.com/recipes/food/views/Korean-Style-Grilled-Flank-Steak-238936