korean barbecue flank steak on hot and sour slaw salad

you can bet your bottom dollar that this would be the first thing i made from rachael ray's book of 10. i love barbecue, especially when it has an asian twist. someone needs to try this and let me know how it is. happy tasting!

courtesy of: rachael ray
serves: 4

-1 tbsp grill seasoning
- 1/4c tamari
- 2tbsp honey
- 2tsp red pepper flakes
- 4 large garlic cloves, chopped
- 2tsp dark sesame oil
- 2 scallions finely chopped
- veggie oil, for drilling + 2tbsp
- 2lbs flank steak
- 1lb bok choy, trimmed and shredded with a knife
- 1/2 red bell pepper, cored, seeded, and thinly sliced
- salt
- 1c sauerkraut

1. in a shallow dish, combine the grill seasoning, tamari, 1 tbsp of honey, 1 tsp of red pepper flakes, half of the chopped garlic, the sesame oil, scallions, and a drizzle of veggie oil. coat the flank steak and let marinade 10 min.

2. preheat an indoor grill, a stovetop grill pan, or an outdoor grill to med-hi. when the grill pan or grill is screaming hot, add the meat and cook for 5 min on each side for medium rare, 7-8 min on each side for medium well.

3. heat a large skillet over hi heat. add 2 tbsp of the vegetable oil, the cabbage, and the bell pepper. season with salt and stir-fry for 2-3 min. add a drizzle of honey (the remaining tbsp), the remaining red pepper flakes, and the remaining garlic and toss to combine with the cabbage. add the sauerkraut and mix in, heating it through for 1 min. turn off the heat.

4. to serve, let the meat rest for 5 min for juices to redistribute. thinly slice the meat on a heavy angle aginst the grain. pile up the slaw, top with the sliced korean steak, and serve.