Rachael Ray's 30-Minute Get Real Meals (2010) - Plot & Excerpts
Coat the flank steak in the mixture and let it stand for 10 minutes. Preheat an indoor electric grill, a stovetop grill pan, or an outdoor grill to medium high. When the grill pan or grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well. Heat a large skillet over high heat. Add 2 tablespoons of the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2 or 3 minutes. Add a drizzle of honey (the remaining tablespoon), 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 minute. Turn off the heat. To serve, let the meat rest for 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile up the slaw, top with the sliced Korean steak, and serve. Good Taste Menu Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes Surf and Turf Salad This is what I call a mixed menu: It appeals to low carbers and high carbers alike.
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