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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.

overhead photo of Korean Grilled Steak with Toasted Sesame Chimichurri with knife

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.

overhead photo of raw steak in marinade

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.

overhead close up photo of Korean Grilled Steak with Toasted Sesame Chimichurri

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.

Try completing the meal with a side of potatoes and a summery melon salad. YUMM.

Is it dinnertime yet?

overhead photo of Korean Grilled Steak with Toasted Sesame Chimichurri with slices of steak missing

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Calories Per Serving: 403 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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.

horizontal photo of Korean Grilled Steak with Toasted Sesame Chimichurri

See you all tomorrow for a 4th of July dessert!

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  1. BEST steak I have had in a while and 1000% recommend! Going to check out this site for more recipie gems!

  2. 5 stars
    This was SOOOO GOOD!! Marinated overnight then grilled it for my husband’s birthday dinner. Everyone raved about it! Even the 2 little toddlers loved it! Will make again for sure 😊

  3. Made this for a party last night. Also did a batch with chicken breast. To say it was a hit is an understatement. We marinated the steak for 24 hours, chicken for 2 (was a last minute afterthought). The flavor was perfect. I thought the chili paste was going to make it spicy… it didn’t… I may add a little more next time. Very quick and easy. Definitely making again.

    1. Hey Deborah,
      Sure, parsley would work well here too. I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. Going to make this for first time but sensitive to salt. Has anyone used Bragg Liquid Aminos for part or all of the soy to lessen sodium amount ?

    1. Hey Maria,
      Coconut aminos should work just fine here. I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. Thanks ! Your coconut rice looks like a great side dish and I’m looking for a green veggie or salad on your site. 🙂

  5. 5 stars
    I made this for my kids tonight and it was delicious! It was a tad salty for my taste, but the kids said it wasn’t too salty for them, and we all loved the chimichurri sauce. Which I had to make with no jalapeno since I forgot to buy it. It was still delicious!! We ate it with white rice and corn on the cob. The kids asked me to make it again. ; )

    1. Hey there,
      Happy Sunday!! Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed! xxTieghan

  6. This looks wonderful and plan on making it for a late Father’s Day gift (prove to the parents I can actually cook which really is thanks to you! Haha) but I was wondering if you had recommendations for a side with this dish?

  7. 5 stars
    I made this tonight and it was delicious! My son absolutely loved the Chimichurri sauce! Thanks for another “restaurant quality” recipe!

    1. Hey Sharon,
      I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan

  8. 5 stars
    Can’t wait to try this. Quick question … if I don’t have fresh ginger, how much dried ginger spice do you suggest I use instead? Your measurements for spices are always spot on so I don’t want to ruin it by not having enough ginger. I’m always afraid to add too much of something. Thanks!

    1. Hey Sharon,
      I would use 1 teaspoon of dried ginger. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan

    1. Hey Janie,
      I would just reduce the amount of chili pasta that you use. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan

  9. Is this recipe gluten free and what would be a good gluten free side dish to compliment this main dish? Thank you

    1. Hey Angelique,
      Yes, this recipe is gluten free. I like to do a salad with potatoes or rice with this steak. I hope the recipe turns out amazing for you! Please let me know if you give it a try! xTieghan

  10. The best flank steak we’ve ever had, it’s was perfect for a bbq night with friends We also couldn’t get enough of your crispy smashed salt and vinegar potatoes. Thank you, you make entertaining easy and a joy.

    1. Hey Suzanne,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan

  11. 5 stars
    I am a lifelong vegetarian, but was determined to make a steak dinner for my partner – he absolutely loved this recipe! I served the steak with Korean potatoes (gamja jorim) and a crunchy asian slaw (peanuts, cabbage, carrots etc).

    As someone with next to no experience cooking meat, this recipe was very manageable. Will definitely be making this one again. Thanks Tieghan!

    1. Hey Lou,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan

    1. Hey Maddy! That will be a little different, but I am sure it will work just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  12. 5 stars
    This is only my second time ever commenting on a recipe but it was so delicious that I absolutely had to. I made it for my son and daughter in law(who are both chefs in 3 and 5 star restaurants) and they enjoyed it so much that my son is going to do a version of it for a special sometime soon!
    The only changes I made were I added the zest of a lime to the marinade and I added 2TB sweet chili sauce to the chimichurri…that bit of sweetness made a world of difference. Thank you so much for this recipe… It’s really great!

    1. Hey Lisa,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

  13. 5 stars
    Hi Tieghan! I’m looking forward to cooking this for my next meal prep! Would you suggest cooking this on a cast iron skillet? If so, how long per side for medium rare? Thanks!!

    1. Hey Mohamed,
      Yes, you can follow the instructions as is:) I hope you love the recipe. Let me know if you have any other questions! xTieghan

  14. 5 stars
    Fantastic marinade and chimichurri sauce. I only had a New York strip but I can imagine it’s even better on a thinner steak like skirt. Recent science is recommending not to rest steaks after cooking. This is definitely going into the rotation. Thanks so much for the recipe!

    1. Hey there,
      Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan

  15. 5 stars
    I LOVED this recipe! I’m half Korean and haven’t dabbled in the dished too much but when I saw this I had to try it. Not too difficult and turned out amazing! We made way too much and saved the thicker of the two for the next day which was still great. Thank you!!

  16. This looks great! I am going to try with NY strip steaks as that is what I have on hand….should be just a delish, right?

    1. Hey Mary,
      Yes, should be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. 5 stars
    I know this is one of your older recipes BUT OK WOW! Made this last night for dinner and it. was. so. mouthwateringly. delicious. 100% recommend this recipe if you are looking to spice up steak night! I think you need to feature this on your instagram and bring attention back to this AMAZING meal.

  18. Trying this tonight! But in the picture, it looks like the steak was sliced with the grain as opposed to against the grain. Big difference with my favorite cut, skirt steak.

  19. 5 stars
    How long will the Chimichurri sauce last for once it is made? I am thinking of taking on a trip because of limited grocery stores and appliances. Just curious on your thoughts. We love this recipe!

    1. Hi Christie,
      I would say up to 2 weeks. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. Hi! FIrst of all, LOVE your recipes and am super excited to now have your newest cookbook! Question about meal prepping this. I wanted to make the marinade and chimichurri a few days ahead of time and take up to the mountains. Do you think that would be too long for the meat to marinate and would it be better to make the chimichurri the day of or do you think these would hold up?

    1. Hey Jen! I think 2 days ahead of time should be just fine, but I wouldn’t do more than that. The meat will be delicious and the chimichurri should be great too! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan

  21. 5 stars
    I made this recipe for a crowd last week. I doubled the chimichurri recipe and also added one clove of garlic and a 1/4 teaspoon of sesame oil. It was FANTASTIC!!! Everyone loved it and some asked for the recipe, too. Thanks so much. I’ll definitely be making it again!

  22. 5 stars
    I declared this “the best steak I have ever had” after taking a bite. It didn’t even need the chimichurri but that was delicious as well. I served with grilled corn on the cob and grilled rosemary sea salt bread. DELICIOUS!! MAKE THIS!

  23. 5 stars
    I made this several weeks ago with a flat iron steak. The marinade and the chimichurri were absolutely outstanding. Trying it tonight with a pork tenderloin which I am certain will yield the same fantastic results!

  24. My only criticism would be to include the hour marinade on the prep time. Otherwise i have this on my grill right now and cannot wait to eat it! Gochujang is such an excellent flavor!

  25. Super delicious! I made this and served it with HBH’s roasted potatoes with spring herbs and burrata, and some simple roasted carrots. It was SO WONDERFUL. I may use even a little more of the Korean chili paste next time (I used 2 T). Also, the chimichurri sauce was a perfect accompaniment to the steak. I put everything into a mini food processor and pulsed 10 times to chop it all up. Another great set of recipes!! Yummy Yummy!!

    1. I am sure that will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  26. 5 stars
    So delicious and so simple! It takes fresh and is perfect and easy enough for normal family dinner or a bigger dinner party!

  27. 5 stars
    This is one of those recipes that reminds me of why I cook at home: it was so much better than what I can get in a restaurant. I am trying to move toward a more plant based diet, so when I do eat meat, I want to really enjoy it. This was perfect. I used skirt steak marinated for about an hour in the marinade. Served with a peppy Asian-inspired salad from Cookie & Kate. Already looking forward to leftovers. One of the best things i have made in 201i and i cook a lot.

  28. 5 stars
    I made this and it was an INSTANT HIT!! WOW!! The flavors are off the chart! I will be adding this in my rotation! Keep up the good work, You inspire me So much!

    1. Thank you so much Stephanie! I am so glad you loved this and hope you continue to love other recipes on my blog!

  29. What salad would pair best with this? I was thinking about your thai peach and grilled corn salad but not sure the flavors go together?

    1. HI! Just reduce the chili paste to 1-2 teaspoons and either omit the jalapeno or use half if it. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  30. Hey Tieghan, made this last Sunday with Sirloin, grilled it mostly rare with smashed potatoes
    and asparagus. Classic dinner. The marinade rang through the steak….but topping a warm
    rare meaty steak with a highly fresh herby, citrusy topping…is over the top. Perfect combo!
    100% on the must do again list!!

  31. All of your recipes are absolute fire! I’ve never been let down and have used your site for every meal prep over the past 3-4 weeks. Making this tonight and I’m also grilling sweet potatoes like in you chili honey lime chicken recipe.

  32. Made this over the weekend! Everyone raved about it.The marinade turns a cheap cut of meat into an all-star. And the chimichurri sauce is such a delicious, bright, clean condiment. I added leftover parlsey in to the mix as well. Recipe is a keeper!! 🙂

  33. 5 stars

    1. HI! I personally LOVE this recipe with steamed toasted sesame rice. so delicious! Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂

  34. 5 stars
    YUM this came out so good. Used skirt steak instead – my whole foods was out of flank 🙁

    DELISH though – one of my favorite steaks to date.

  35. 5 stars
    My Korean husband loved it and asked me to save the recipe! Will definitely make it again. 🙂

  36. Grilled this up this evening… and it was absolutely amazing! I was pretty impressed with myself, it was grilled to perfection! I marinaded it overnight, which I feel is the best for flank steak, the flavor was out of this world! I want more already!! *I did not make the chimichurri from scratch, we have a Peruvian food truck housed at a local brewery here in my neighborhood and it is hands down the best I have ever had so I grabbed some of that to go on top!

  37. I haven’t tried grilling flank steak yet! Amazed at how little time it takes 🙂

  38. 5 stars
    OMG I am drooling over here! Flank steak is actually one of my favorite cuts. I’ve been eating it for years, and it’s just perfect in a flavorful marinade like this one. I also am a big fan of spicy Korean flavors. I’ll use gochujang any time it seems reasonable!

  39. This recipe was outstanding and did not require a large effort! With a few modifications I was able to stick to my keto diet which is great. Paired it with a cheesy cauliflower mash for the perfect summer night dinner. Thanks for sharing!!! :p

  40. This recipe was outstanding and required very little effort!!! Paired it with a cheesy cauliflower mash for the perfect summer night dinner. Already looking fwd to my leftovers at lunch tomorrow :p

  41. I hope you had fun on vacation! This steak is making me want to grab a fork and start eating! Pinning this for later, thank you!