Korean-Style Steak with Grilled Vegetables
Serves 6
Time 2 hr 30 min
Feel free to try other vegeables in this recipe, such as zucchini and asparagus, depending on what's in season.
Special Diets:
Ingredients
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- 3 cloves garlic, finely chopped
- 1 tablespoon grated fresh ginger
- 5 teaspoons sesame oil, divided
- 2 (1.0-pound) hanger steaks
- 3 red bell peppers, cut into thick wedges
- 12 large white button mushrooms
- 2 bunches green onions
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Method
In a large bowl, combine soy sauce, vinegar, garlic, ginger and 2 teaspoons sesame oil.
Add steaks and marinate at least 2 hours or up to overnight.
Prepare a grill for high-heat cooking.
Place bell peppers, mushrooms and green onions in a large bowl and toss with salt, pepper and remaining 3 teaspoons sesame oil.
Remove steaks from marinade; grill to desired doneness, about 5 minutes per side for medium-rare.
Let steak rest on a cutting board 10 minutes.
Meanwhile, grill vegetables, turning them frequently, until nicely browned, about 5 minutes for green onions, 7 to 8 minutes for bell peppers and mushrooms.
Slice steak thinly against the grain; serve with the vegetables.
Nutritional Info:
Per serving: 340 calories (190 from fat), 21g total fat, 8g saturated fat, 60mg cholesterol, 470mg sodium, 9g carbohydrates (2g dietary fiber, 4g sugar), 26g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- 3 cloves garlic, finely chopped
- 1 tablespoon grated fresh ginger
- 5 teaspoons sesame oil, divided
- 2 (1.0-pound) hanger steaks
- 3 red bell peppers, cut into thick wedges
- 12 large white button mushrooms
- 2 bunches green onions
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper