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4th of July Party Menu and Entertaining Tips.
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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.
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.
Try completing the meal with a side of potatoes and a summery melon salad. YUMM.
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
Servings: 6 servings
Calories Per Serving: 562 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Chimichurri
- 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
Instructions
- 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!
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!
That is so great to hear! Thank you so much Cristen! xTieghan
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!
Wow that is so amazing!! Thank you so much for trying this Stef! xTieghan
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!
Yum! I hope this turned out amazing for you, Nancy! Thank you! xTieghan
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!
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!!
Thank you so much Sally! I am so glad you loved this recipe! xTieghan
Can i do this with london broil?
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
So delicious and so simple! It takes fresh and is perfect and easy enough for normal family dinner or a bigger dinner party!
Thank you Chelsea!
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.
I am so glad you enjoyed this Rachel! Thank you so much!
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!
Thank you so much Stephanie! I am so glad you loved this and hope you continue to love other recipes on my blog!
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?
HI! The peach salad would be great or the tomato salad. Link below! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
https://www.halfbakedharvest.com/fig-prosciutto-and-arugula-salad/
Do you have a less spicy version of this? It looks delicious!!!
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
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!!
YUM! I am so glad you loved this Tammy! Thank you!
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.
Awh this is so sweet! I am so glad you enjoy my recipes Caitlin! Thank you!
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!! 🙂
Thank you so much Breah! I am so glad you and your guests loved this recipe!
WONDERFUL RECIPE! THE FLAVORS WERE FANTASTIC. QUESTION THOUGH, WHAT WOULD YOU SERVE WITH IT? WE HAD SALAD BUT MAYBE YOU HAVE SOMETHING A LITTLE MORE FUN? THANKS FOR YOUR RECIPES!
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! 🙂