Korean Sesame Flank Steak
Savor the bold, vibrant flavors of this Korean Sesame Flank Steak, an irresistible dish that combines tender, juicy steak with a tangy-sweet marinade infused with soy sauce, sesame oil, brown sugar, and aromatic garlic and ginger. Perfectly seared to caramelized perfection on a skillet or grill pan, this flank steak boasts a tantalizing balance of savory umami and subtle heat from red pepper flakes. Marinated for hours to achieve maximum depth of flavor, every bite melts in your mouth. Serve this easy yet sophisticated dish over fluffy rice and garnish with green onions and sesame seeds for an elegant weeknight dinner or an impressive meal for entertaining. With just 15 minutes of prep time, this Korean-inspired recipe will quickly become a favorite for fans of Asian cuisine!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.5 cup Soy sauce
- 3 tablespoons Brown sugar
- 2 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 Green onions, chopped
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Red pepper flakes
- 2 cups Cooked rice (optional, for serving)
- 1 tablespoon Vegetable oil
Instructions
In a medium-sized bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, green onions, sesame seeds, and red pepper flakes to create the marinade.
Place the flank steak in a large resealable plastic bag or shallow dish, and pour the marinade over it. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours, or overnight for maximum flavor.
Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
Heat a large skillet or grill pan over medium-high heat and drizzle with vegetable oil.
Remove the steak from the marinade, letting the excess drip off, and place it on the hot skillet or grill pan.
Cook the flank steak for 5-6 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it against the grain into thin strips.
Serve the sliced Korean Sesame Flank Steak over cooked rice, if desired, and garnish with additional chopped green onions or sesame seeds for a finishing touch.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6353 mg | 276% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 34.5 g | ||
| Protein | 162.7 g | 325% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 377 mg | 29% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2910 mg | 62% | |
*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.
