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Korean-Style Grilled Flank Steak

August 3, 2012

Gourmet’s Korean-Style Grilled Flank Steak proves that you can prepare a flavorful flank steak without marinating it for hours. The recipe is adapted from the one in Gourmet Weekday: All-Time Favorite Recipes.

I have to admit I was skeptical about the method: Grill an unseasoned flank steak and then pour 2 tablespoons of sauce over while it rests for 5 minutes. I was so skeptical that I just shot quick photos with my iPhone instead of taking the time to take better pictures.

Well, I was very pleasantly surprised! Korean-Style Grilled Flank Steak is very flavorful, indeed. And I love the fact that it can be prepared so quickly.

Gourmet suggests serving the sliced steak with soft lettuce leaves, steamed rice, and the extra sauce so each diner can make his own lettuce bundles with beef and rice. I served the steak with steamed rice, a small dish of extra sauce, and a tossed salad on the side.

Bob and I both really liked the Korean-Style Grilled Flank Steak! I used twice as much Sriracha sauce as Gourmet, and it was perfect for us. Well, almost perfect for Bob. He added more Sriracha at the table!

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Don’t let my not-so-great iPhone photos deter you. Korean-Style Grilled Flank Steak is great!

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Korean-Style Grilled Flank Steak

(Adapted from Gourmet Weekday: All-Time Favorite Recipes)

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My grilling instructions are what works on my gas grill. If you’re using charcoal, or a broiler, just cook the flank steak the way it works for your method.

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(print the recipe)

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Serves 4

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Sauce

1/4 cup soy sauce

2 tablespoons rice vinegar (not seasoned)

1 tablespoon minced fresh ginger

1 clove garlic, minced

4 teaspoons Sriracha (decrease to 2 teaspoons for less heat)

2 teaspoons sugar

1½ teaspoons Asian sesame oil

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1 – 1¼ pounds flank steak

2 green onions, thinly sliced

2 tablespoons toasted sesame seeds (optional; I didn’t use)

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Steamed rice for serving, if desired

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1. Whisk all of the sauce ingredients together and set aside.

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2. Heat a gas grill for 10 minutes with the burners on high.

3. Turn the burners down to medium. Grill the steak for 4 minutes.

4. Turn the steak and grill for 4 more minutes.

5. Put the steak on a cutting board and pour 2 tablespoons of the sauce over the steak. Let it rest for 5 minutes.

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6. Slice the steak. Top with the green onions (and sesame seeds, if using) and serve with additional sauce and Sriracha to add at the table.

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9 Comments leave one →
  1. August 3, 2012 2:14 pm

    Hiya! I just noticed your internet site: Korean-Style Grilled Flank Steak In the kitchen with Kath when I was searching reddit.com. It looks as though someone enjoyed your website so much they decided to bookmark it. I’ll unquestionably be coming here more often.

  2. August 3, 2012 10:30 pm

    Reblogged this on belindainspiration49.

  3. August 5, 2012 11:17 am

    sounds so super delicious!! we will definitely be trying this!

  4. August 6, 2012 6:48 am

    Kath, I think it looks wonderful and it sounds delicious. I have to give this recipe a try. Have a great day. Blessings…Mary

    • August 6, 2012 6:02 pm

      Thanks, Mary! Use 4 teaspoons of Sriracha if you and the Silver Fox like things spicy. Otherwise, use the 2 teaspoons that Gourmet recommended.

  5. August 6, 2012 5:58 pm

    Looks awesome!

  6. August 8, 2012 9:03 pm

    I think your photos look beautiful! I would love to have this for dinner tomorrow night. Thank you for sharing! Now off to dream delicious dreams!

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