1. Rinse beef and pat dry. Cut steak at a 45 angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.
2. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.
3. Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.
NOTES: Save hard-to-slice end pieces of uncooked steak to use in Korean clear noodles with mixed vegetables
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (167g)|
|Recipe Makes: 6|
|Calories from Fat: 125 (39%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 45.7mg||14 %|
|Sodium 406.9mg||14 %|
|Potassium 463mg||12 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 19.8g|
|Protein 28.6g||41 %|
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Calories per serving: 323
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