Korean Marinated Grilled Flank Steak
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
357 kcal
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Course
Main Course, Dinner
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Cuisine
Korean
Korean Marinated Grilled Flank Steak
Description
The Korean Marinated Grilled Flank Steak recipe uses flank steak marinated in a mix of soy sauce, cola, brown sugar, garlic, ginger, and toasted sesame oil. These ingredients work together to tenderize the meat and impart a sweet-savory profile. Grilling the steak at high heat develops a flavorful crust while keeping the inside tender and juicy. The accompanying Asian chimichurri sauce combines fresh cilantro, basil, green onions, garlic, and toasted sesame seeds with lime juice and vinegar for a bright, herbal finishing touch.
The steak is grilled to medium-rare or medium based on internal temperature, then rested before slicing thinly against the grain to maximize tenderness. This dish pairs well with simple side dishes or steamed rice. The chimichurri adds freshness and textural contrast to the rich grilled meat.
Instructions advise poking the steak with a fork before marinating to enhance flavor absorption. The marinade should be massaged into the meat and allowed up to four hours to develop flavor. Resting the grilled steak tented in foil for 10 minutes helps retain juices. Trimming the meat before marinating and slicing against the grain are important steps for best texture.
Ingredients
- 2 pounds flank steak
For the Korean Marinade
- 1/4 cup soy sauce
- 1/4 cup cola
- 2 tablespoons brown sugar or honey
- 4 garlic cloves, grated
- 1 teaspoons fresh ginger grated
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil toasted
- 1/4 teaspoon black pepper ground
For the Asian Chimichurri
- 1 cup cilantro finely chopped
- 1/2 cup basil leaves, finely chopped
- 4 green onion finely chopped
- 4 garlic cloves, peeled and minced
- 2 tablespoons rice wine vinegar
- 1 lime juiced
- 3 tablespoons olive oil
- 1/2 teaspoon sesame oil toasted
- 1 tablespoon sesame seeds toasted
- salt to taste
Instructions
- Poke the steak multiple times with a fork. This allows the marinate to penetrate the meat.
- Combine the marinade ingredients in a large bowl or resealable bag.
- Add the flank steak to the marinade and massage the marinade into the meat. Cover (or seal the bag) and marinate in the refrigerator for up to 4 hours.
- Preheat a grill or grill pan over high heat. A charcoal or gas grill should reach 400 to 450 degrees Fahrenheit. Carefully grease the cooking grates with a lightly oiled towel or oil dipped paper towels and tongs.
- Remove the meat from the marinade and allow any excess marinate to drain.
- Place the meat on the grill and cook, uncovered, for 4 to 5 minutes. Flip the meat and cook on the other side for about 3 to 5 minutes or until the internal temperature reaches 125°F - 130°F degrees for medium-rare, 150°F - 155°F for medium.
- Remove the meat from the grill and transfer it to a cutting board. Tent the meat with aluminum foil and let the meat rest for 10 minutes.
- Slice the meat against the grain and serve with the Asian Chimichurri.
To Cook/Grill the Meat on the Stove Top
- Heat a large cast iron skillet or grill pan over high heat. Once hot add 1 tablespoon of olive oil. Add the meat to the pan and sear for 4 to 5 minutes. Flip the meat and cook on the other side for about 3 to 5 minutes or until the internal temperature reaches 125°F - 130°F degrees for medium-rare, 150°F - 155°F for medium.
To Make The Asian Chimichurri
- Combine all the chimichurri ingredients in a small bowl. Cover with plastic wrap and let it sit at room temperature for 20 minutes before serving. If preparing in advance, refrigerate and bring to room temperature 15 minutes before using.
Notes
- Trim the flank steak before marinating to remove excess fat or silver skin.
- Use a fork to poke the meat for better marinade penetration before applying the marinade.
- Marinate the steak in the refrigerator for up to 4 hours for best flavor infusion.
- Grill quickly over high heat to achieve a good sear without overcooking.
- Rest the steak tented with foil for 10 minutes after grilling to redistribute juices.
- Slice the steak thinly against the grain to maximize tenderness.
- Skirt steak can be substituted if flank steak is unavailable.
- Cook to desired internal temperatures: rare 125°F, medium-rare 130°F, medium 140°F, well-done 160°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 91mg | 30% |
| Sodium | 625mg | 26% |
| Potassium | 600mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 68mg | 7% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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