One of my favorite ways to prepare organic beef is to marinate it with Korean flavors. If you've ever had galbi (marinated short ribs), you know the flavor I'm talking about. Sweet and salty with hints of garlic. Greensbury's organic grass fed flank steak makes for a delicious and lean substitute.
This dish is perfect on the grill or in the oven. My suggestion is to take your time marinating the organic beef. Give yourself at least an hour: the longer it marinates, the better. I usually marinate it overnight. Feel free to throw in some baby portobellos or long green peppers for a little kick.
And CLICK HERE to get your hands on Greensbury's organic 100% grass fed flank steaks.
Korean Style Organic Flank Steak Recipe
- 1/2 cup of soy sauce
- 1 can of coca-cola
- 4 cloves of garlic, minced
- 1/2 of an onion, sliced
- 1 scallion, sliced
- 3 tablespoons of sesame oil
- 1 tablespoon of black pepper
- 1 large green pepper, sliced (optional)
- Combine and mix marinade ingredients into a large ziplock bag or a big dish. I used a giant bowl. I know the can of soda sounds crazy but it's the secret ingredient. The soda provides the sweetness to balance the soy sauce and it tenderizes the steak.
- Place the organic grass fed flank steak into the marinade and mix thoroughly. You want to make sure every inch of the flank steak is coated with the marinade.
- Marinate for at least 1 hour (overnight recommended).
- If you're grilling, cook it for 4-5 minutes on each side (I like it medium rare) and let it rest. Or if you're using the oven, cook it under the broiler for 6-7 minutes on each side. Make sure your meat is 2-3 inches away from the broiler.
- Slice thinly against the grain.
- Garnish with toasted sesame seeds and sliced scallions and serve with brown rice and kimchi!