Recipe of the Week: Korean-Style Steak
It's hard not to come across mouth watering meat at any BBQ, and if you need a reason, protein is necessary for recovery after any personal training session! If you have carnivores you need to please, prepare this lean and mean recipe. Always aim to buy grass-fed organic beef. They're guaranteed to thank you.
Korean-Style Steak with Grilled Vegetables
3 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
3 cloves garlic, minced
1 tablespoon grated fresh ginger
5 teaspoons sesame oil, divided
2 hanger steaks, each about 1 pound
3 red bell peppers, cored, seeded and cut into thick wedges
12 large white mushrooms
2 bunches green onions, white and light green parts
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
In a large bowl, combine soy sauce, vinegar, garlic, ginger and 2 teaspoons sesame oil. Add steaks and marinate at least 2 hours or 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.
Per serving: 340 calories (190 from fat), 21g total fat, 8g saturated fat, 60mg cholesterol, 470mg sodium, 9g total carbohydrate (2g dietary fiber, 4g sugar), 26g protein
courtesy of Whole Foods Market