Korean Barbecue-Spiced Flank Steak and Red Grape Skewers With Green Grape Slaw

Korean Barbecue-Spiced Flank Steak and Red Grape Skewers With Green Grape Slaw

From: Chef Scott Samuel, Culinary Institute of America. Yield: 16 skewers.

Korean Marinade:
½ cup soy sauce
1 Tbsp. sesame oil, toasted
2 Tbsp. rice vinegar
¼ cup brown sugar
¼ cup Kochi Chang
2 Tbsp. ginger, minced
2 Tbsp. shallots, minced
2 Tbsp. garlic, minced
1 chile, red, minced fine
1 tsp. fish sauce
1 Asian pear, peeled and minced fine
1 lb. flank

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