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Korean Grilled Flank Steak

Korean Grilled Flank Steak #SundaySupper

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Terrific Asian flavors permeate this amazing cut of beef. Cooked to medium rare on the BBQ, this Korean Grilled Flank Steak will immediately become a family favorite!Korean Grilled Flank Steak

Korean Grilled Flank Steak

Our grill gets a major work out in the summer. Burgers, chicken, chops…anything is fair game. Flank steak is a family favorite, but it must be marinated. I spied this recipe  for Korean Grilled Flank Steak in the Sunday paper when visiting my mother-in-law. Such a marvelous punch of flavor with the fresh grated ginger, soy and sriracha. You can tone down or amp up the spiciness by adjusting the hot sauce amount. Either way, it’s a perfect entree for your summer BBQ which happens to be this week’s Sunday Supper theme.

Korean Grilled Flank Steak

Hot Off the Grill

Flank steak comes from the abdominal muscles of the cow and is quite lean…and therefore can be very chewy if not prepared correctly. Marinating and cutting thin slices across the grain allow for this flavorful cut to be quite tender and tasty. We all loved this entree…and nary a word about the heat from the Asian chile-laced condiment. Scroll down to check out all the tempting BBQ recipes brought to the table by this week’s Sunday Supper gang. Thanks to Jennie, of The Messy Baker Blog, for hosting us this week.

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Korean Grilled Flank Steak

Adapted from

  • 1/2 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/2 bunch green onions (finely chopped)
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 1/2 teaspoons sriracha chili paste
  • 1 flank steak
  • Freshly ground black pepper to taste
  1. Combine all marinade ingredients, and mix well. Pour into a large ziploc bag and add flank steak. Seal and marinate at least 2 hours and up to overnight. Store in refrigerator.
  2. Prepare grill. Remove steak from marinade and pat dry. Sprinkle with black pepper to taste. Grill to desired doneness (medium rare preferred), about 3-4 minutes per side.
  3. Let meat rest about 10 minutes before slicing across the grain to serve.

Yield: approximately 4 servings depending on weight of flank steak

    Total time: 12 hours with marinating time

      Hot Off the Grill:

      On the Side:

      Sweet Tooth:

      In the Cooler:

      • Cherry Caipiroska by Vintage Kitchen Notes
      • Mint Tea Slushes by Cindy’s Recipes and Writing
      • Prickly Pear Margaritas by Ruffles & Truffles

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      60 comments on “Korean Grilled Flank Steak #SundaySupper”

      1. i don’t eat flank steak any more but as a child had it quite often. I also have a girlfriend that makes it for my husband. Your marinade sounds great and I will pass it on!

      2. I love all the flavors in your marinade! This steak looks amazing and we haven’t had a good flank steak in a while. I will definitely have to try adding sriracha!

      3. I used to love korean steak, I still adore the flavour

      4. Love all the flavors going on in these steaks. 🙂

      5. I haven’t cooked a flank steak in so long. This sounds like the perfect recipe to start using that cut of beef again. Delicious!

      6. I agree about flank steak needing a good marinade and this one sounds great. Makes me want to go pick one up now!

      7. Love the marinade for this flank steak! Going to have to keep this and give it a try. Flank is the best steak for grilling in my opinion!

      8. That steak looks beautiful! I can’t wait to get our new grill up and running so I can try this out!

      9. I just printed this recipe. It looks delicious. Thanks Liz, and welcome home~!!!

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