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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.



  • 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
    Hubby and I did this recipe for our anniversary dinner last night. The marinade was so so yummy! He requested that we made this meal for our family because it was so delish. Served with broccoli and sweet potato on the side. I did change anything but for the chimichurri we did blitz it up and that was a smart choice.

    1. Hey Bridgette,
      Awesome!! Thanks so much for making this recipe and your comment, I’m so glad it was yummy! Happy Anniversary! xx

  2. 5 stars
    This was the most delicious steak. The only thing I changed was I used a Flat Iron Steak instead of a flank steak. So yummy I made it twice in one week.

  3. I’m catering my daughters grad party. Going to try it with a 10lb piece of Flank steak. I’m thinking BBQ for 8min each side, rest then add to a tray over sterno. Question: would I put some sauce in tray over meat or on the side? Any extra tips would be appreciated.

    1. Hi Pina,
      Thanks for choosing this recipe to make! I would keep the sauce on the side! Congrats to your daughter:) xx

  4. 5 stars
    So delicious!! I ended up blending the chimichurri because I didn’t love it chunky. So many compliments on this!

    1. Hi Kelly,
      Happy Wednesday!! I love to hear that this recipe turned out well for you and appreciate you making it! xT

  5. Made this for Father’s Day dinner with roasted potatoes, salad, and garlic bread. Marinated the steak the night before. Didn’t alter the recipe at all. It was so tender and tasted incredible! The sauce makes the steak even more delicious! Can’t wait to make this again!

    1. Hey Angela,
      Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭

    1. Hi Maggie,
      Sure, that would be okay for you to do! Please let me know if you have any other questions, I hope you love this recipe! xT

  6. Is there a particular size strip steak you recommend? The recipe says “serves 6”–if that’s a half pound of mean per person, I’d be cooking 3 lbs meat with that amount of marinade, but if it’s only 1/4 lb per person, I’d only be using 1.5 lbs steak with the marinade.


    1. Hi Laura,
      For this recipe, you will want to use 2 pounds of strip steak:) Please let me know if you have any other questions, I hope you love this recipe! xT

      1. I just made this tonight! It was delicious! We have some leftovers. Any ideas on how to use it the next day? It’s so good I hate to throw any of it out.

        1. Hi Monica! You could serve the next day with rice and some veggies! Honestly could be yummy made into a taco or something as well! xT

  7. Can I marinate and freeze, then thaw and grill? How far in advance can I make the chimmichuri? Thanks!!

    1. Hey Jen,
      Totally, that will work well for you! I would say the chimichurri is best enjoyed within 2 days of making it. Please let me know if you have any other questions! xT

    1. Hi Dina,
      So sorry, I’ve never tested this recipe in the oven so I’m not sure the best time and temp. If you can grill, I would highly recommend that method:) Please let me know if you have any other questions! xx

  8. 5 stars
    I went ahead and marinated the meat for 24 hours. I added this to a bowl with jasmine rice, kimchi, carrots, salad greens, and sesame-roasted broccoli. Yummy!

    1. Hey Djienne,
      Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT

  9. 5 stars
    Awesome flavor! Marinated this all day and this tougher steak I had was full of flavor and when sliced thin was very tender. Made the chimichurri as well and made some tacos with the meet for lunch the next day. Just amazing. Another winner!

  10. 5 stars
    This exceeded my expectations! It is packed full of flavors!! Made amazing lunch bowls the next day that left our coworkers wishing it was potluck day! This is a keeper!

    1. Hey there,
      Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx

  11. 5 stars
    Fabulous! If you don’t have a range hood, be prepared for a smoky kitchen. That said, it’s worth the lingering smoky smell as the dish is delicious. Marinate for a longer rather than a shorter length of time. This cut of beef needs the breakdown the marinade provides, and the flavor is much more integrated into the meat.