Korean Style Steak
User Reviews
4.8
63 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 to 6 servings
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Calories
652 kcal
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Course
Main Course
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Cuisine
Korean
Korean Style Steak
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This Korean style steak relies on a quick and easy marinade of soy sauce, ginger, and sugar that comes together from pantry staples and takes just minutes to work its magic before you toss the steak on the grill. Lucky you.
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Ingredients
- 3 tablespoons granulated sugar
- 6 tablespoons soy sauce
- 2 tablespoons mild oil plus more for the grill rack
- 2 tablespoons toasted sesame oil
- 1 tablespoon grated peeled fresh ginger
- 3 cloves garlic grated or minced
- 1 smallish shallot minced
- Kosher salt or sea salt and freshly ground black pepper
- 2 pounds hanger steak* (or substitute skirt steak, sirloin flap steak, or flank steak)
- Handful thinly sliced scallions for serving
- toasted sesame seeds for serving
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Instructions
- In a large shallow bowl, stir together the sugar, soy sauce, oil, sesame oil, ginger, garlic, shallots, and salt and pepper to taste until the sugar has dissolved.
- Add the steak, turn to coat it with the marinade, and let it sit at room temperature for 15 minutes.
- Preheat a gas or charcoal grill until medium-hot.
- Lightly brush a paper towel with vegetable oil and, using tongs, carefully rub the grill rack with the oiled paper towel.
- Transfer the steak to the grill, discarding the marinade. If desired, season the steak with salt and pepper, keeping in mind the soy sauce in the marinade contains quite a lot of salt. Grill the steak, flipping once, for 10 to 12 minutes total for medium-rare, or longer, depending on the thickness of your steak and your personal preference.
- Transfer the steak to a cutting board and let it rest for at least 5 minutes.
- Thinly slice the steak at an angle against the grain, transfer to a platter, and scatter the scallions and sesame seeds on top. Originally published July 10, 2016.
Notes
- Hanger steak is an intensely rich and robust cut of meat that’s incredibly well marbled and tender. It’s standard fare on French menus, although it’s not always available at American butcher counters. If you can’t find it, no worries, this marinated steak recipe also works exceptionally well on skirt steak and sirloin flap, which have very similar characteristics.
Nutrition Information
Show Details
Serving
1portion
Calories
652kcal
(33%)
Carbohydrates
13g
(4%)
Protein
47g
(94%)
Fat
46g
(71%)
Saturated Fat
16g
(80%)
Monounsaturated Fat
23g
Trans Fat
1g
Cholesterol
138mg
(46%)
Sodium
919mg
(38%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 652kcal | 33% |
| Carbohydrates | 13g | 4% |
| Protein | 47g | 94% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 919mg | 38% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
63 reviews
Excellent
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