Spicy Korean gochujang sauce flavors an ordinary flank steak that’s served with a rice noodle salad and pickled shallots.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 ounces stir fry rice noodles
- 1/2 cup rice vinegar
- 1 teaspoon honey
- Kosher salt
- 1 shallot, thinly sliced
- 1 pound flank steak
- Freshly ground black pepper
- 3/4 cup Food Network Kitchen™ Inspirations Korean Gochujang Cooking Sauce, plus more for serving
- 2 scallions, thinly sliced
- 1 medium carrot, grated
- 1 teaspoon sesame oil
Instructions
- Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain, rinse under cold water and set aside.
- Meanwhile, whisk together the vinegar, honey and a large pinch of salt in a small microwave-safe bowl. Add the shallot and toss to coat. Microwave for 1 minute. Let cool and then drain, reserving 1/4 cup of the pickling liquid.
- Position an oven rack 5 to 6 inches below the broiler and preheat. Line a baking sheet with foil.
- Put the flank steak on the prepared baking sheet and sprinkle all over with salt and pepper. Rub the steak with 1/4 cup of the Korean Gochujang Cooking Sauce and let marinate at room temperature for 15 minutes.
- Broil the steak (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let rest for 5 minutes.
- Toss the rice noodles with the scallions, carrots, sesame oil and reserved pickling liquid in a medium bowl. Season with salt and pepper.
- Slice the steak thinly against the grain. Scatter the pickled shallots over top and serve with the rice noodle salad and remaining cooking sauce on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 435 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 33 g |
| Cholesterol | 77 mg |
| Sodium | 2049 mg |
Reviews
Amazing! Grocery service picked out a much larger steak than I wanted so I did flip it. Added a bit more sauce before returning to oven. Best part was the dark crust on the steak and the shallots were very yummy.