Korean Grilled Steak with Toasted Sesame Chimichurri.
A simple Korean grilled steak marinated in Korean spices, soy sauce, a little fresh ginger and topped with a green onion and toasted sesame chimichurri sauce. This recipe screams summer grilling, and it’s one that family and friends will all love.
Wow, it’s already Thursday? And next week is the 4th of July? This week is flying by.
I returned home from NYC on Tuesday and have been playing a serious game of work and life “catch up”. I love vacation and traveling for work, but what I hate most are the days following being away. Especially after being away for multiple weeks.
Point is, I’ve been spending a lot of time catching up on things and running around, so this week has gone by like a blur. Hoping to finally make it back into the kitchen today to start testing out more summer recipes for you guys!
Until then, I have this yummy Korean grilled steak to share that will be perfect for next week’s 4th of July outings.
To be honest, I don’t tend to cook a ton of steak, and whenever I do, it’s normally just a beef tenderloin, because that’s what my family loves most.
But every now and then, I’ll marinate a flank steak and throw it on the grill. I always forget how good a flank steak can be, but every time I grill one up, especially one that has been marinating in something delicious, I’m always so surprised with how well it turns out.
I think because I didn’t grow up eating flank steak, I never think to cook it. When I was little, my dad was much more of a London broil kind of guy. In the summer months, he would usually grill up New York strips with black pepper and salt. Super simple, but it’s what my family loved.
Anyway, ever since making a flank steak for the cookbook, I’ve been cooking them more and more. I made this Korean grilled steak a couple of weeks ago. It was so well loved by everyone that I knew I had to share it before the 4th of July because it’s perfect for entertaining.
Here are all the details.
I’ve decided that the key to a really great flank steak is marinating it in something delicious for at least a few hours. It’s not a secret around here that I love spicy Korean flavors, so that’s what I marinated my steak in. It’s a mix of soy sauce, Korean chili paste, ginger, garlic, and sesame oil. Nothing too crazy, but a really great combo.
Ideally, you should let your steak marinate overnight, but if you’re in a time crunch, even just an hour or so will do.
While the steak is marinating, I like to make a quick chimichurri sauce to serve alongside the steak. You guys know me, and you know I love a good sauce, but this chimichurri…whoa, it is so so good.
The secret is all in the green onions and toasted sesame seeds, neither of which are traditional in chimichurri, but man they are a great addition. The onions add a nice bright pop of flavor, while the toasted sesame seeds add a nutty deliciousness that pairs really well with all the Korean flavors going on in the steak.
Once the steak comes off the grill, let it rest for about ten minutes to lock in the flavors. Then slice the steak and spoon the chimichurri over top.
It’s not only really good, but it makes a brown steak look delicious and pretty!
As I mentioned, this is the perfect recipe for 4th of July next week, but really it’s also great any other time. I’m loving making this as an easy weeknight dinner for my family, or serving it up for a casual summer dinner with friends.
Is it dinnertime yet?
If you make this Korean grilled steak, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this steak, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Korean Grilled Steak with Toasted Sesame Chimichurri
A simple Korean grilled steak marinated in Korean spices, soy sauce, a little fresh ginger and topped with a green onion and toasted sesame chimichurri sauce. This recipe screams summer grilling, and is one that family and friends will all love.
- 1 cup low sodium soy sauce or tamari
- 2 tablespoons honey
- 1-2 tablespoons Gochujang (Korean chili paste)
- 1 inch fresh ginger, grated
- 4 cloves garlic, grated
- 1 tablespoon toasted sesame oil
- 2 pounds skirt or flank steak
- 1 cup fresh cilantro, chopped
- 4 green onions, chopped
- 1 jalapeño, seeded and chopped
- 2 tablespoons rice vinegar
- 1/4 cup extra virgin olive oil
- juice of 1 lime
- kosher salt
- 2 tablespoons toasted sesame seeds
1. In a large bowl or ziplock bag, combine the steak, soy sauce, honey, Gochujang, ginger, garlic, and sesame oil. Cover and marinate in the fridge for 1 hour or up to overnight.
2. Meanwhile, make the chimichurri. Combine all ingredients in a medium bowl and store in the fridge until ready to serve.
3. Preheat your grill or grill pan to high.
4. Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes, or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain. Serve topped with chimichurri.
See you all tomorrow for a 4th of July dessert!
Our Favorite Recipes
Honey Strawberry Apricot Tart.