Grilled Korean BBQ Flank Steak

• 2 pounds flank steak
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons Korean chili paste (gochujang)
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon black pepper
• 1 teaspoon sesame seeds (optional, for garnish)
• 1 medium onion, sliced (for grilling)

Steps

1. 1 In a bowl, whisk together soy sauce, brown sugar, gochujang, rice vinegar, garlic, sesame oil, and black pepper until smooth.
2. 2 Place the flank steak in a large resealable plastic bag and pour the marinade over it. Seal and massage to coat.
3. 3 Refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
4. 4 Preheat your grill to medium-high heat.
5. 5 Remove the steak from the marinade and discard the excess.
6. 6 Grill the steak for 4-5 minutes per side, or until it reaches your desired doneness.
7. 7 Grill the sliced onions alongside the steak for the last few minutes.
8. 8 Let the steak rest for 5 minutes before slicing against the grain.
9. 9 Serve the steak with grilled onions and sprinkle with sesame seeds if desired.

Nutrition

Tips

• For best results, use a meat thermometer to ensure the steak reaches an internal temperature of 135°F for medium-rare.
• If you can't find gochujang, substitute with a mix of hot sauce and miso paste for a similar kick.
• Pair with a simple cucumber salad or steamed rice for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Serving Suggestions

• Serve with a side of kimchi and steamed jasmine rice.
• Accompany with a crisp cucumber salad dressed with rice vinegar and sesame oil.

FAQ