Korean steak from American Flavor by Andrew Carmellini and Gwen Hyman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bellatavia on February 15, 2016

    This is a great recipe -- everything works as Chef Carmellini promises. This is a great way to have "grilled" steak when you live in a city apartment. I made it for a dinner party and it was a crowd-pleaser!

  • MelMM on April 02, 2012

    Don't let the Coke dissuade you. This marinade really adds a nice, subtly sweet, yet aromatic flavor to your steak. The end result is very, very, good. Do take note that the steak size called for is huge, which means it is a thick steak. If you are using thinner steaks from the supermarket (say 1.5 inches thick), you will need to reduce the cooking time. I would just use the marinade recipe and grill as you usually would. Also take note of the 12-hour marinating time, so you do need to plan ahead. Besides for that little bit of advance planning, this is a very easy recipe, and the flavor is outstanding.

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Reviews about this recipe

  • Leite's Culinaria

    It’s also a cinch of a weeknight dinner. Just 10 minutes in the a.m. to toss together the marinade and plop in the steak and dinner is almost done by the time you kick off your heels...

    Full review
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