Brad's kalbi flank steak with carmelized onions
Brad's kalbi flank steak with carmelized onions

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, brad's kalbi flank steak with carmelized onions. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Brad's kalbi flank steak with carmelized onions is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Brad's kalbi flank steak with carmelized onions is something that I’ve loved my entire life. They are fine and they look wonderful.

Deglaze pan and let liquid completely reduce. Brad's kalbi flank steak with carmelized onions. Serve with steamed broccoli or asparagus, and The reduced balsamic vinegar sauce gives the flank steak a unique flavor that pairs perfectly with the caramelized onions. Flank steaks are usually on the thin side, so they cook in minutes on a super hot grill, searing in all those amazing juices.

To begin with this recipe, we must first prepare a few ingredients. You can cook brad's kalbi flank steak with carmelized onions using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Brad's kalbi flank steak with carmelized onions:
  1. Make ready For the marinade
  2. Get 1 bunch green onions, chopped
  3. Get 1 1/2 cups brown sugar
  4. Get 1 1/4 cups soy sauce
  5. Make ready 1/2 cup sherry
  6. Prepare 5 tablespoons finely chopped fresh ginger
  7. Take 5 tablespoons minced garlic
  8. Prepare 1/4 cup sesame oil
  9. Take 1/4 cup sesame seeds
  10. Make ready 2 tablespoons garlic chile paste
  11. Make ready 2 1/2 tablespoons coarsely ground black pepper
  12. Take 3 tablespoons black bean sauce
  13. Prepare For the steak
  14. Prepare 2 lbs flank steak
  15. Make ready 2 med sweet onions, sliced thin
  16. Make ready 3 tbs butter
  17. Make ready 1/4 cup sherry
  18. Make ready 1 tsp minced garlic
  19. Make ready Butchers twine

This is gonna smell and look delicious. Here is how you can achieve it. Brad's kalbi flank steak with carmelized onions. Serve with steamed broccoli or asparagus, and The reduced balsamic vinegar sauce gives the flank steak a unique flavor that pairs perfectly with the caramelized onions.

Instructions to make Brad's kalbi flank steak with carmelized onions:
  1. Lay flank steak out on a LG cutting board. Pound out with a mallet until between 1/4 and 1/2 inches thick.
  2. Combine all marinade ingredients. This is a large batch, and can be frozen and used again.
  3. 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.
  4. Remove from marinade. Roll up and tie every 2 inches with butchers twine. Cut in between the ties.
  5. 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.
  6. 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.
  7. Remove and let rest tented with foil for 5 minutes. Plate rolls. Add carmelized onion. Serve immediately. Enjoy.

Brad's kalbi flank steak with carmelized onions. Serve with steamed broccoli or asparagus, and The reduced balsamic vinegar sauce gives the flank steak a unique flavor that pairs perfectly with the caramelized onions. Flank steaks are usually on the thin side, so they cook in minutes on a super hot grill, searing in all those amazing juices. The reduced balsamic vinegar sauce gives the flank steak a unique flavor that pairs perfectly with the caramelized onions. Serve with steamed broccoli or asparagus, and drizzle some of the glaze over the vegetable.

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