Korean-Style Steak with Grilled Vegetables

Serves 6
Time 2 hrs 30 min
Korean-Style Steak with Grilled Vegetables

Feel free to try other vegeables in this recipe, such as zucchini and asparagus, depending on what's in season.

Special Diets:

Dairy FreeDairy Free

Ingredients

    3 tablespoonslow-sodium soy sauce
    2 tablespoonsseasoned rice vinegar
    3 clovesgarlic, finely chopped
    1 tablespoongrated fresh ginger
    5 teaspoonssesame oil, divided
    2 (1-pound)hanger steaks
    3red bell peppers, cut into thick wedges
    12 largewhite button mushrooms
    2 bunchesgreen onions
    1/2 teaspoonfine sea salt
    1/2 teaspoonground black pepper

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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

Serving Size

Calories

340

Total Fat

21g

Saturated Fat

8g

Cholesterol

60mg

Sodium

470mg

Total Carbohydrate

9g

Dietary Fiber

2g

Total Sugars

4g

Protein

26g

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. See our Terms of Service.