Description
Experience the rich, bold flavors of Korean cuisine with this Grilled Korean Flank Steak recipe. Marinated in a savory blend of soy sauce, gochujang chili sauce, ginger, garlic, brown sugar, and sesame oil, the flank steak is grilled to perfection, delivering a tender, juicy, and flavorful dish perfect for any occasion.
Ingredients
Scale
Marinade
- 1/4 cup Soy Sauce
- 2 tablespoons Gochujang Chili Sauce
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 tablespoon Brown Sugar
- 1 tablespoon Sesame Oil
Main
- 1 pound Flank Steak
Garnishes and Dipping Sauce
- 2 tablespoons Sesame Seeds
- 2 tablespoons Chopped Green Onions
- 2 tablespoons Soy Sauce (for dipping sauce)
- 2 tablespoons Gochujang (for dipping sauce)
Instructions
- Preparation: In a medium bowl, whisk together soy sauce, gochujang chili sauce, ginger paste, garlic paste, brown sugar, and sesame oil until well combined to create the marinade.
- Marinate: Place the flank steak in a dish or a large gallon-sized plastic bag. Pour 3/4 of the prepared marinade over the steak, ensuring it is evenly coated, and reserve the remaining marinade for basting and dipping sauce.
- Rest and Flavor Infusion: Let the steak marinate for at least 1 hour or preferably overnight in the refrigerator to enhance flavor penetration.
- Preheat Grill: Heat your grill or Blackstone griddle to medium to medium-high heat to prepare for cooking.
- Grilling: Place the marinated flank steak on the grill and cook for 3-4 minutes on each side to reach medium doneness, brushing occasionally with the reserved marinade for added flavor and moisture.
- Rest Steak: Once cooked, allow the steak to rest for a few minutes to let juices redistribute.
- Slice: Slice the flank steak thinly against the grain to maximize tenderness.
- Serve: Arrange the sliced steak on a plate, sprinkle with sesame seeds and chopped green onions, and drizzle with the optional dipping sauce made by mixing the reserved soy sauce and gochujang.
Notes
- Marinate overnight for deeper flavor infusion.
- Adjust gochujang quantity to modify heat level according to your preference.
- Resting steak before slicing ensures juicier meat.
- Slice against the grain to maximize tenderness.
- If you don’t have a grill, a hot cast iron skillet or griddle can be used as an alternative.
