The steak was so tender and full of flavor! I don't like any pink in mine but it still didn't get tough when we grilled it longer.
Mix together soy sauce, grill seasoning, honey, red pepper flakes, garlic sesame oil, scallions and vegetable oil. You will want to mix these ingredients in a shallow pan to allow your steak to marinade. (I forgot to get the grill seasoning but found a copycat online and it turned out great! Click here for the recipe.)
Add steak to the shallow dish and coat both sides with the marinade. Let stand about 10 minutes. Preheat indoor or outdoor grill to medium high. When hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness. Once steak is cooked, let rest for 5 minutes to let juices redistribute.
While your steak is grilling, you will want to get started on your slaw. You can either use bok choy or napa cabbage...i went with bok choy. Wash and chop or shred.
Heat a large skillet over high heat. Add vegetable oil, cabbage or bok choy and one half sliced red pepper. Season with salt and pepper and and stir fry for 2 to 3 minutes.
Add a drizzle of honey, a small amount of red pepper flakes and garlic. Toss to combine with cabbage. Add sauerkraut and mix in, heating it through; about 1 minute. Turn off heat.
Thinly slice the meat on a heavy angle against the grain. My steak was very tender and was almost falling apart... hmm i just want a little chunk! Pile the slaw up and top with sliced Korean steak and serve!! Enjoy!