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Korean Grilled Flank Steak

Korean Grilled Flank Steak

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Cooked to medium-rare on the BBQ, this Korean Grilled Flank Steak, with an Asian marinade, will immediately become a family favorite! Terrific flavors from the Asian ingredients permeate the meat and made it absolutely irresistible.

Korean Beef grilled and sliced on a white dinner plate

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. I knew my family would love this grilled beef!

Best Steak Marinade

The marinade recipe provided such a marvelous punch of flavor with the freshly 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.

Overhead view of Korean Grilled Flank Steak slices and vegetables

Tips for Making This Korean Beef Flank Steak

Flank steak comes from the abdominal muscles of the cow and is quite lean, and therefore can be very chewy if not prepared correctly. Since beef is sturdier than fish or chicken, it can easily handle overnight marination. I place the marinade ingredients in a gallon Ziploc bag, agitate it to mix, then add the beef. Remove any excess air, place the bag on a plate, and refrigerate up to overnight.

Marinating and cutting thin slices across the grain allows for this flavorful cut to be quite tender and tasty. Look for the “lines” running from one side of the flank steak to the other. Do not cut following these lines, but instead, cut perpendicular to the lines. It makes a huge difference!

We all loved this entree. There was nary a word about the heat from the Asian chile-laced condiment. Take my word for it, this is one of the best beef marinades!

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Korean Grilled Flank Steak

Korean Grilled Flank Steak

A simple Asian marinade transforms a flank steak into a fabulous entree!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 4 servings


  • 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, 2 pounds
  • 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.


Adapted from Total time does not reflect marinating time.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 112Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 2039mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 9g


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