Steak Korean

From In a Copper Kettle (Something of the story together with a selection of some of the interesting recipes from faraway lands from The Copper Kettle, Aspen)

Cookbook

Author(s): E. F. and Sara Armstrong, Verona

Page 100

Cuisine: Other

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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JanNickerson

16 years ago

★ ★ ★ ★ ★ 5/5

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Outstanding Marinate flank steak (or round steak) overnight. Pressed toasted sesame seeds are optional. If you don't have a rolling pin, use a bottle of wine to press the seeds. Cut the meat on the diagonal, of course.

We like to make extra marinade, heat it up for serving over fresh hot bread accompanying the steak.

This is our college-age daughter's favorite meal! A surefire way to get her to come and stay for dinner :)

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