The Seoul Man
The Seoul Man
Flank steak with kimchi flavours, coriander and radish
Grilling with hot spices and a splash of character – we’ve got Seoul! Hot peppers, ginger and fresh garlic bring Korean kimchi flavours into play. The side dish is finely shaved radish. The meat for this recipe should, above all, be sliced thin and, therefore, quick to grill. With this in mind, the BBQ Brothers have opted for the flank steak. But what sets this beef cut apart?
A premium beef cut: Everything you need to know about the flank steak
Large, weighing 500 grams and yet strikingly thin – and that’s not the only big feature of the flank steak. It’s one of the few beef cuts that is cut with the grain. There’s also no other cut that has such coarse meat fibres. The length of the fibres provides for its firm structure, robust taste and great bite.
The flank steak is cut from the lower belly section. It is sometimes also known as “bavette”. For thinly sliced flank steaks – as in our recipe – it is enough to sear the steak on both sides for just a few minutes. Simply set the gas grill to 250 °C and give the steak a short, sharp sear.
In the US, the flank steak has long enjoyed a cult following. In this country, it is not yet so well-known. That’s something we want to change! You can discover everything you need to know about the setup and preparation of this beef cut on our page about the flank steak.
Ingredients
- 500 g flank steak
- 180 g ginger
- 120 g fresh garlic
- 60 g red pepper or chilli
- 1 lime
- 2 spring onions
- 6 tbsp. hoisin sauce
- 120 g Asian radish, for shaving into slices
- A little fresh coriander
- sea salt
- freshly ground black pepper
Directions
