Description
Experience the savory goodness of expertly cooked grilled flank steak marinated in a sweet-and-spicy Korean-inspired sauce.
Ingredients
Scale
- 750 g flank or skirt steak, very thinly sliced against the grain
- 80 ml low-sodium light soy sauce
- ½ tbsp gochujang (Korean red chili paste)
- 1 tbsp mirin
- 2 tsp minced ginger
- ½ tsp garlic powder or 1 tsp garlic paste
- 1 tbsp sesame oil
- 1 tbsp neutral oil (e.g., avocado or rapeseed)
- 4 tbsp light brown sugar
- Sesame seeds: for garnish
- Boiled rice: for serving
- Chopped cucumber and tomato: for a refreshing side
Instructions
- Prepare the marinade by combining soy sauce, gochujang, mirin, minced ginger, garlic, sesame oil, and neutral oil in a mixing bowl. Add brown sugar and stir until dissolved.
- Marinate the flank steak in a zip bag, ensuring it’s well coated. Refrigerate for at least 30 minutes; ideally, marinate for 2-4 hours.
- Preheat the grill to about 500°F for optimal cooking.
- Grill the steak for 3-4 minutes on each side for medium-rare; avoid overcooking.
- Rest the steak on a cutting board for 5-10 minutes to allow juices to redistribute.
- Slice the steak thinly against the grain and serve with sesame seeds, boiled rice, and a salad of chopped cucumber and tomatoes.
Notes
For added flavor, sprinkle fresh herbs like cilantro or green onions over the dish before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: grilled steak, flank steak, Korean marinade, beef recipes, summer grilling