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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: 562 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. 5 stars
    Excellent results! You know it’s a hit when people ask for the recipe. Marinated and made the sauce 24 hours ahead. Thanks for a great recipe.

  2. 5 stars
    Oh yea… good. I actually took my frozen flank steak added the marinade and used my sous vide for a few hours then placed it on the treager for about 10-15 min. It was so incredibly good. I sent the recipe off to both my college boys who love to cook, they will add it their list of great Half Baked Harvest recipes I send.

    1. Hi Ann,
      Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! Thanks for your kind message:) xxT

  3. We grilled this tonight and it was delicious! The marinade really came through after marinating for about 4hours!

    1. Hey Sarah,
      Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??

  4. 5 stars
    Super simple and delicious meal that the whole family enjoyed. Hubby requested this to be part of our rotating menu.

    1. Hi Camille,
      Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??

  5. 5 stars
    I made this with the the crispy oregano roasted potatoes with creamy feta sauce for the side dish. AMAZING. The chimichurri sauce was to die for. Delicious!!!

    1. Hi Mary Ellen,
      Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??

  6. 5 stars
    This steak was so good. The marinade was delicious and the sauce is to die for. Served with roasted brocolli and potatoes which were both good with the juices and sauce. Will make many more times!

    1. Hey Heather,
      Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! 🙂

  7. I could not find flank or skirt at my store today so my husband suggested we just get burgers instead. I hate to give up on the recipe and decided to marinate preformed burgers. I reduced the soy sauce by a 1/4 because I just didn’t know how salty the burgers might get, being more porous than steaks. I marinated them about 3 hours. Absolutely delicious and the chimichurri was great. Served with Swiss cheese on Hawaiian buns. Will look forward to trying with steak when I can find it!

    1. Hey Gwen,
      So glad you enjoyed this chimichurri!! Great idea to put it on burgers:) Hope you’re off to a great Monday! xx

  8. What do you think about subbing a top sirloin roast/steak for the flank steak? We love Korean BBQ so want to try this marinade asap! Thanks!

    1. Hi Anne,
      Sure, that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xx

    1. Hi there,
      Yes, the recipe calls for a 2 pound steak. Please let me know if you have any other questions, I hope you love this recipe! xTieghan

    1. Hey Alison,
      Sure, parsley or basil would work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan

    1. Hey Samn,
      Thanks so much!! My family loves this with white rice and a salad or veggies. Potatoes would also be great! Let me know if you give the recipe a try, I hope you love it! xx

  9. 5 stars
    This is an all time favorite for Summer entertaining! How far in advance can I make the Chimichurri????

    1. Hey Linda,
      Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! I would say the chimichurri is good for a few days in the fridge. xx

    1. Hey Leah,
      Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it!! xTieghan