I was looking for a new way to cook flanken after I received a shipment from Grow and Behold Pastured Meats. I figured this version served rare would be perfect with their high quality meat and it was one of the best flanken recipes I have made. I used a Korean marinade that I learned about from a few sources online and then just cooked the meat enough in the broiler so that it was rare. It did retain some chewiness, but really only in a good way and lots of flavor. I added some pear for an extra fun surprise in flavor.
- Cook Time
- Prep Time
- 6 ServingsServings
3 pound Grow & Behold Flanken
- 1/2 cup brown sugar
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 2 tablespoon Mirin, sweet rice wine
- 1 small onion, finely chopped
- 4 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1 Asian or regular pear, sliced (optional)
- 2 green onions, sliced
- 1 teaspoon Chile flakes (optional)
Mix all marinade ingredients, except chili flakes, in a large ziplock bag. Add whole flanken and marinate for at least 4 hours or overnight.
Heat a grill or broiler over high. Place flanken on pan or grill and sprinkle with red chile powder. Grill or broil short ribs about 7 minutes on each side, being careful not to let it burn. Cut the ribs into pieces and make sure it is cooked through. You do want it to be rare, but not raw. Continue to cook, turning regularly until desired doneness.
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