4.8 from 42 votes
Korean Style Steak
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.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
to 6 servings
Calories:
652 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
- 3 tablespoons granulated sugar
- 6 tablespoons soy sauce
- 2 tablespoons mild oil plus more for the grill rack
- 2 tablespoons sesame oil toasted
- 1 tablespoon ginger grated peeled fresh
- 3 cloves garlic grated or minced
- 1 smallish shallot minced
- kosher salt or sea salt
- black pepper or sea salt
- 2 pounds hanger steak or substitute skirt steak, sirloin flap steak, or flank steak
- Handful scallions for serving, thinly sliced
- sesame seeds for serving, toasted
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 to 6 servings
Amount Per Serving
Calories 652
% 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.