Korean Flank Steak - Cooking Up Clean

Korean Flank Steak


It’s raining!!!  Now I know that may not be all that exciting for most of you but when it’s February in Minnesota, rain is a very welcomed thing.  It means the snow is melting and Spring is soon to show her beautiful face. It was SUCH a beautiful weather week that we busted out the grill for the first time in months and grilled up a Korean flank steak.

Asian flavors are one of my absolute favorite things. I grew to truly enjoy them after traveling for weeks for my job back in the day. I would travel to both China and Korea to visit clothing vendors and work on designs with them. In turn, they graciously showed me their culture and their delicious food. This Korean flank steak recipe uses a long marinade to help tenderize the meat.  A brief grill to barely char the exterior leaves the steak easy enough to tear apart with your fingers.  Of course, I sliced it pretty with a knife before devouring with my fingers… it makes for a better photo after all!  When slicing, slice against the grain as this also makes each piece more tender since it cuts the long fibers into smaller bits. Sprinkle with a bit of sesame and chives and serve with some sesame roasted broccoli!

korean flank steak

Korean Flank Steak
Prep time
Cook time
Total time
Recipe type: Main Dishes
  • 1-2 pound flank steak
  • ⅓ cup tamari (or soy sauce or coconut aminos)
  • 3 tablespoons rice vinegar
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 2 teaspoons sriracha hot sauce (or use crushed red pepper flakes)
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 2 green onions, chopped
  • 2-3 heads of broccoli (about 1 package), chopped into florets
  • 2 tablespoons sesame oil
  • 1 tablespoon tamari (or soy sauce or coconut aminos)
  • 1 clove garlic, minced
  • 1 tablespoon toasted sesame seeds
  • sprinkle salt and pepper
  1. In a small bowl, mix together all marinade ingredients.
  2. Place flank steak in a flat dish baking dish and cover with the marinade.
  3. Marinate in the fridge overnight to 24 hours. Turn the steak over in the morning so the opposite side gets a good marinating as well. This is only important if your steak is thicker and the marinade doesn't totally immerse it. Otherwise, you can just make more marinade.
  4. Heat a grill to medium heat. Remove steak from marinade and reserve the marinade.
  5. Pour marinade into a small saucepan and heat until simmering. Use as a sauce for serving.
  6. Grill flank steak about 10-15 minutes to desired doneness (it will be more tender at medium or medium-well). Flip steak halfway through grilling.
  7. Remove from grill and let rest on a serving platter 5 minutes.
  8. To serve, slice steak against the grain. Drizzle with additional cooked marinade if desired.
  10. Heat oven to 425 degrees.
  11. Combine oil, tamari, garlic and sesame seeds in large bowl.
  12. Toss broccoli in oil mixture and sprinkle with salt and pepper.
  13. Place on a baking sheet and roast 10-15 minutes, turning once halfway through roasting.
This marinade also works GREAT with ribs!


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