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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.
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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. Hey Suzi,
      Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan

  1. 5 stars
    This was great! Fun take on traditional steak & chimichurri flavors. We forgot to marinate the steak ahead of time, so we did it in a vacuum bag for about 20 mins and felt that it got decent flavor (in case anyone else forgets to marinate like us, lol). Will make again!

    1. Hey Meghan,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! 🌸xx

    1. Hey Tina,
      Yes, that should just fine for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

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

    1. Made it tonight. Marinaded all day. Cooked on the grill. Reserved some of the marinade and reduced it with some cornstarch. Boom. We’re probably going to cook this for Thanksgiving.

  3. 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 😊

  4. 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

  5. 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. 🙂

          1. 5 stars
            This is so good!! I would highly recommend it, so many flavors and so easy too! I’m planning to make this along with your Korean honey garlic marinated shrimp for New Years dinner, any recommendations for a good side to accompany these? Thank you so much!

          2. Hey Melissa,
            Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. How about some coconut rice? Happy Holidays!❄️ xT

  6. 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

  7. 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?

  8. 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

  9. 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

  10. 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