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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
See you all tomorrow for a 4th of July dessert!
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.
Hey Suzanne,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
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!
Hey Lou,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan
can you use london broil and broil this no grill
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
Looking forward to making this soon! Could I cook it in a cast iron skillet?
Hey Michelle,
You bet! I hope you love the recipe, please let me know if you have any other questions! xTieghan
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!
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
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!!
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
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!
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
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!!
Thank you so much Michelle! I am really glad this recipe turned out so amazing for you! xTieghan
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?
Hey Mary,
Yes, should be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
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.
So happy this turned out so well for you, Brittany! Thank you! xTieghan
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.
Hi Mac! I hope you love this recipe!! xTieghan
Would really like to see the full nutritional breakdown, not just calories
Thank you Susan! I will try to provide! xTieghan
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!
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
Way too salty because of soy sauce amount
Hi Herbie! I am sorry about that! Please let me know if there is anything I can help with! xTieghan
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?
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