Grilled Flank Steak in Korean Marinade
Infused with bold, savory flavors, this Grilled Flank Steak in Korean Marinade is a must-try recipe that takes your backyard grilling to the next level. The tender flank steak is bathed in a rich marinade made with soy sauce, brown sugar, sesame oil, garlic, and freshly grated ginger, delivering an irresistible combination of sweet, salty, and smoky notes. A hint of rice vinegar adds tang, while red pepper flakes provide a subtle kick of heat. Perfectly grilled to juicy perfection, this steak is sliced thin against the grain for maximum tenderness and topped with toasted sesame seeds for a nutty crunch. Ready in just 25 minutes (plus marinating time) and ideal for summer cookouts or quick weeknight dinners, this Korean-inspired dish pairs beautifully with steamed rice, stir-fried vegetables, or a simple cucumber salad.
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.5 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, finely chopped
- 0.5 teaspoon red pepper flakes
- 0.25 teaspoon black pepper
- 1 tablespoon toasted sesame seeds (optional, for garnish)
Instructions
In a medium-sized mixing bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, green onions, red pepper flakes, and black pepper. Whisk together until the brown sugar dissolves and the ingredients are well mixed.
Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Preheat your grill to medium-high heat (about 400°F or 200°C). Lightly oil the grill grates to prevent sticking.
Remove the flank steak from the marinade and let any excess liquid drip off. Discard the leftover marinade for food safety.
Place the flank steak on the preheated grill. Cook for 4-5 minutes per side for medium-rare, or until the desired doneness is achieved. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Once cooked, remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat.
Slice the steak thinly against the grain to ensure tenderness. Garnish with toasted sesame seeds, if desired, and serve immediately.
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6299 mg | 274% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 19.0 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 185 mg | 14% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1998 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
