Korean-Style Steak with Grilled Vegetables

Korean-Style Steak with Grilled Vegetables

Serves 6
Feel free to try other vegeables in this recipe, such as zucchini and asparagus, depending on what's in season.
  • 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
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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.
Nutritional Info: 
Per Serving: 340 calories (190 from fat), 21g total fat, 8g saturated fat, 60mg cholesterol, 470mg sodium, 9g carbohydrates, (2 g dietary fiber, 4g sugar), 26g protein.
Special Diets: 

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