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 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.
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!
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- More of the Best Beef Recipes
- 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
- 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.
- 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.
- Let meat rest about 10 minutes before slicing across the grain to serve.
Adapted from Amerianprofile.com. Total time does not reflect marinating time.
Amount Per Serving: Calories: 112 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 17mg Sodium: 2039mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 9g