Korean Barbecued Flank Steak With Hot & Sour Slaw

• 2 tablespoons grill seasoning blend (preferably McCormick Montreal Steak Seasoning)
• 1/4 cup tamari dark soy
• 2 tablespoons honey
• 2 teaspoons dried hot red pepper flakes, divided
• 4 large cloves garlic, chopped, divided
• 2 teaspoons toasted (dark) sesame oil, eyeball it
• 2 scallions, finely chopped
• Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan
• 2 pounds flank steak
• 1 pound bok choy or Napa cabbage, trimmed and shredded with a knife
• 1/2 red bell pepper, thinly sliced
• 1 cup fresh crisp sauerkraut, in poly bags found in the refrigerated pickle section of market

1. In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes.
2. Preheat a stove top grill pan or an outdoor grill to medium high. When the grill pan or grill is screeching hot, add the flank steak and cook 5 minutes on each side for medium rare, or 7 to 8 minutes on each side for medium doneness.
3. For slaw, heat a large heavy skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix it in, heating it through and through for about 1 minute. Turn off heat.
4. To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.

grill seasoning blend, tamari dark soy, honey, pepper, garlic, sesame oil, scallions, vegetable oil, flank steak, choy, red bell pepper, fresh crisp sauerkraut

Taken from www.epicurious.com/recipes/member/views/korean-barbecued-flank-steak-with-hot-sour-slaw-1204592 (may not work)