Hi, I am Elise. Today, I’m gonna show you how to make brad’s kalbi flank steak with carmelized onions recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brad’s kalbi flank steak with carmelized onions Recipe
Brad’s kalbi flank steak with carmelized onions is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Brad’s kalbi flank steak with carmelized onions is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have brad’s kalbi flank steak with carmelized onions using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Brad’s kalbi flank steak with carmelized onions:
- Get For the marinade
- Prepare 1 bunch green onions, chopped
- Get 1 1/2 cups brown sugar
- Get 1 1/4 cups soy sauce
- Get 1/2 cup sherry
- Get 5 tablespoons finely chopped fresh ginger
- Take 5 tablespoons minced garlic
- Get 1/4 cup sesame oil
- Take 1/4 cup sesame seeds
- Make ready 2 tablespoons garlic chile paste
- Make ready 2 1/2 tablespoons coarsely ground black pepper
- Get 3 tablespoons black bean sauce
- Get For the steak
- Make ready 2 lbs flank steak
- Make ready 2 med sweet onions, sliced thin
- Make ready 3 tbs butter
- Take 1/4 cup sherry
- Get 1 tsp minced garlic
- Take Butchers t
Steps to make Brad’s kalbi flank steak with carmelized onions:
- Lay flank steak out on a LG cutting board. Pound out with a mallet until between 1/4 and 1/2 inches thick.
- Combine all marinade ingredients. This is a large batch, and can be frozen and used again.
- Place steak in a large zip lock bag. Add 1 1/2 to 2 cups of marinade. Remove as much air as possible. Seal and let sit overnight.
- Remove from marinade. Roll up and tie every 2 inches with butchers t. Cut in between the ties.
- Heat a pan on low heat. Melt butter. Add sliced onions. Saute for 25 to 35 minutes stir often. 5 minutes before onions are done, add garlic and sherry. Deglaze pan and let liquid completely reduce.
- Meanwhile, heat a pan with 1 tbs oil over medium high heat. Place rolls in on end. fry 5 to 7 minutes on each side or until browned well. After browned on both sides, reduce heat to medium. Add 1/4 cup sherry. Cover and steam until liquid is gone. Turn over and repeat. Meat should come out rare. If you like it more done add a little more liquid and cook longer per side.
- Remove and let rest tented with foil for 5 minutes. Plate rolls. Add carmelized onion. Serve immediately. Enjoy.
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