Korean Style Grilled Flank Steak
Bring bold, mouthwatering flavors to your table with this Korean Style Grilled Flank Steak recipe. Marinated in a savory blend of soy sauce, sesame oil, brown sugar, garlic, and the signature spicy kick of gochujang, this dish perfectly balances sweet, salty, and umami flavors. The crosshatch scoring technique allows the marinade to deeply infuse the tender flank steak, while grilling over medium-high heat imparts a smoky char that's simply irresistible. Garnished with scallions and toasted sesame seeds, this steak is as visually stunning as it is delicious. Perfectly paired with steamed rice, kimchi, or other Korean-inspired sides, this quick-to-make, 30-minute recipe (excluding marinating time) is sure to become a dinner favorite. Ready to elevate your grilling game? This Korean BBQ-inspired dish has you covered!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1.5 pounds flank steak
- 0.5 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 4 whole garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon gochujang (Korean chili paste)
- 3 whole scallions, sliced
- 0.5 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
Instructions
Place the flank steak on a cutting board and lightly score the surface in a crosshatch pattern with a sharp knife. This will help the marinade penetrate the meat.
In a medium bowl, whisk together soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, gochujang, and black pepper to make the marinade.
Transfer the steak to a zip-top bag or a shallow dish and pour the marinade over the steak. Ensure the steak is completely coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for maximum flavor.
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
Remove the steak from the marinade and let any excess drip off. Pat the steak dry with paper towels. Discard the used marinade.
Grill the steak for 4-5 minutes on each side for medium-rare or adjust the cooking time to your desired level of doneness.
Remove the steak from the grill and place it on a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute.
Thinly slice the steak against the grain for tender bites.
Garnish the steak with sliced scallions and toasted sesame seeds. Serve hot with steamed rice, kimchi, or your favorite Korean-inspired sides.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 7.7 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 731 mg | 16% | |
*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.
