Grilled Korean Flank Steak with Toasted Sesame Ginger

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Flank steak is best when marinated and grilled to perfection. The combo of Toasted Sesame Ginger and Gochujang (Korean chili paste) is a game changer. The luscious green chimichurri sauce that is herby and bright, with a bite from the jalapeno. A delicious complement to the steak.


1 cup soy sauce
2 tablespoons honey
1 tablespoon Gochujang (Korean Chile paste)
1 tablespoon ginger, grated
4 cloves garlic, grated
1 tablespoon toasted sesame oil
2 pounds flank steak
1 cup cilantro, roughly chopped
4 scallions, roughly chopped
1 jalapeno, seeded
2 tablespoons rice vinegar
1/4 cup olive oil
Zest and Juice of 1 lime
1 teaspoon salt

Recipe Info

Difficulty Level: 
Prep Time: 
15 minutes
Cook Time: 
15 minutes
Refrigeration Time: 
1 hour
Total Time: 
1 hour, 30 minutes
Serving size: 


1. In a large zip top bag, combine the soy sauce, honey, Gochujang, ginger, garlic, sesame oil and steak. Refrigerate 1 hour or overnight.
2. Meanwhile make the chimchirru sauce. In a food processor fitted with a metal blade or blender combine the cilantro, scallion, jalapeno, rice vinegar, olive oil, lime zest and juice and salt. Blend until you reach desired consistancy. Refrigerate until ready to serve.
3. Remove steak from marinade and let come to room temperature while you prepare the grill.
4. Prepare grill or grill pan to medium heat.
5. Sprinkle Toasted Seseame Ginger onto the steak. Sear for 5-8 minutes per side or until internal temperature reaches 130ºF. Rest for 10 minutes before slicing. Serve with chimichurri sauce.


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Recipe Tip:
Gochujang can be omitted. Chimichurri can be made up to 2 days ahead. Keep refrigerated.