Korean BBQ Flank Steak

I had the privilege of nannying for a great family back in Chicago, and I've been blessed to be able to keep in touch with them since I moved. They have two adorable children who I love so much and miss all the time. They even come out to LA once in awhile because they have family that lives here, and they are generous enough with their vacation and family time to let me join them for lunch and playtime with the kiddos. Last month, they were in town and I got yet another privilege: helping them cook a traditional Korean meal. And they even shared their recipe for korean bbq. The measurements are my own, because they just eyed everything as it was going in, but when I tried it at home a few weeks ago, I have to say...it turned out pretty good! 

Ingredients
1 large flank steak
1/4 cup soy sauce
1 tbsp. sesame oil
2 tbsp. honey
3 tbsp. brown sugar
3 green onions
3 cloves garlic
1 tbsp. fresh ginger
1 kiwi
Salt and black pepper

Directions
1. In a mixing bowl, combine the soy sauce, sesame oil, honey, and brown sugar.
2. Slice the green onions, and shred the fresh ginger on a microplane. Also shred the garlic cloves.
3. Add to the mixing bowl.
4. Peel the kiwi and then process until smooth in a food processor. Add to the mixing bowl.
5. Add salt and black pepper to the mixing bowl. Whisk all ingredient until well combined.
6. Place the flank steak in a large Ziploc bag, and pour the marinade over the steak.
7. Marinate for six hours.

8. When you're ready to start cooking, brush vegetable oil on an indoor (or outdoor) grill, and heat until very hot.
9. Remove the steak from the marinade and place on the hot grill.
10. Cook for 5-8 minutes and flip, cooking for another 3-5 minutes (depending on how you like your steak cooked).
11. Remove from the grill to a cutting board and cover will foil. Let rest for 10 minutes.

12. Meanwhile, place the leftover marinade in a saucepan and bring to a rolling boil (to kill germs from the raw meat). Let boil for a couple minutes until sauce is slightly reduced.
13. Remove from heat and transfer into a serving dish.

14. When the steak is ready, cut it into very thin strips with a sharp knife.
*Note: make sure you cut against the grain, rather than with it, so that your steak is tender and not tough.
15. Serve over brown rice with extra marinade poured over the top.