Grilled Korean Flank Steak was our rainy Saturday night dinner last night.
It was so flavorful and delicious that I am already planning to make it again next week.
And it almost made me forget that my baby girl was driving back to college after a week of being home.
My husband’s first question was, “What makes it Korean?”.
Good question…and here’s the answer.
The marinade used traditional Korean ingredients such as soy sauce, ginger, garlic, sesame oil, but it’s this Gochujang chili sauce that makes this Korean.
It’s super easy to find in the Asian section of the grocery store.
We love spicy, and not afraid to try anything hot.
But this is not over the top spicy, just enough of a kick in my opinion.
It has a very unique flavor that makes this dish extra special.
How to make Grilled Korean Flank Steak
I whisked the marinade together and poured about 3/4 of it over the flank steak.
Let the steak marinate at least an hour or overnight.
Save the remaining marinade to brush over the steak as it grills.
Only about 3-4 minutes over a medium high grill for a medium doneness.
Brush it a few times during the last half of grilling.
The marinade turns into a caramelized, gorgeous glaze on the steak.
Slice the Grilled Korean Flank Steak against the grain after it rests for a few minutes.
My husband thought this was perfect as is.
But I am kind of a sauce freak, so I dipped mine in a mixture of the Gochujang and soy sauce.
Click below to buy the Gochujang from Amazon.
If you like Grilled Korean Flank Steak try…
Lots more recipes that use the Gochujang right here 🙂
Grilled Korean Flank Steak
A simple marinade transforms this steak into a must try steak recipe!
- 2 Tbsps soy sauce
- 1 Tbsp Gochujang chili sauce
- 1 Tbsp ginger paste
- 1 Tbsp garlic paste
- 1 Tbsp brown sugar
- 1 tsp sesame oil
- 1 pound flank steak
- Optional: sesame seeds, green onions for garnish
- Optional dipping sauce: I Tbsp soy sauce mixed with 1/2 Tbsp Gochujang chili sauce
In a bowl whisk together the soy sauce, Gochujang chili sauce, ginger paste, garlic paste, brown sugar, and sesame oil.
Put the flank steak in a dish or gallon size plastic bag. Pour 3/4 of the marinade over the steak and mix until evenly coated. Save the remaining marinade to brush over top during grilling. Marinate the steak at least 1 hour or overnight.
Place the steak on a grill over medium high heat for 3-4 minutes per side for medium doneness. Brush with the remaining marinade during grilling.
Let the steak rest for a few minutes. Slice the flank steak against the grain and garnish with sesame seeds and green onions if desired. Serve with the optional dipping sauce if desired.