The real finishing touch is the Asian chimichurri – a bright, herb-packed sauce made with cilantro, basil, green onions, garlic, rice vinegar, lime juice, sesame oil and toasted sesame seeds. It’s fresh, tangy, savory and just bold enough to balance the richness of the grilled steak.
This is a great recipe for summer grilling, weekend dinners or casual entertaining. Serve the steak sliced thin against the grain with plenty of chimichurri spooned over the top, or tuck it into rice bowls, lettuce wraps, tacos or sandwiches.
⭐️ Korean Grilled Flank Steak: recipe at a glance
- Bold Flavor: A Korean-inspired marinade made with soy sauce, garlic, ginger, sesame oil and a touch of sweetness gives the flank steak deep savory flavor.
- Fresh Finish: The Asian chimichurri adds brightness, herbs, acidity and toasted sesame flavor that balances the richness of the grilled beef.
- Quick Cooking: Flank steak cooks fast over high heat, making this a great recipe for grilling season and busy nights.
- Great for Entertaining: The steak can marinate ahead of time, and the chimichurri can be made before guests arrive.
- Versatile: Serve it with rice, noodles, grilled vegetables, lettuce wraps or sliced into tacos.
- Dietary: Dairy-free, nut-free, grain-free, and egg-free. Can be made gluten-free with gluten-free tamari instead of soy sauce.
✔️ Ingredients, Substitutions & Swaps
For the complete list of ingredients and exact quantities, check the printable recipe card below.
- Flank Steak: Flank steak is a lean, flavorful cut of beef that works beautifully with marinades and high-heat cooking like grilling. Because it has long muscle fibers, it’s important to slice it thinly against the grain after resting. This helps the steak taste more tender.
- Soy Sauce: Soy sauce gives the marinade its umami, salty, savory backbone. For a gluten-free option, use gluten-free tamari.
- Cola: Cola adds sweetness and helps balance the salty soy sauce and aromatic garlic and ginger. It also adds a subtle caramel-like flavor that works well with grilled beef.
- Brown Sugar or Honey: A little brown sugar or honey helps round out the marinade and encourages browning on the grill. Maple syrup works as well.
- Garlic and Ginger: Fresh grated garlic and ginger bring bold, aromatic flavor to the marinade. They are key to the Korean-inspired flavor profile. You can use garlic paste and ginger paste as well.
- Oil and Roasted Sesame Oil: A mild tasting oil like vegetable or avocado oil helps coat the steak, while roasted sesame oil adds deep nutty flavor. A little sesame oil goes a long way, so the amount in the recipe is just right.
- Cilantro, Basil and Green Onions: These fresh herbs form the base of the Asian chimichurri. Cilantro adds brightness, basil brings a sweet herbal note and green onions add mild sharpness.
- Rice Wine Vinegar and Lime Juice: These add acidity and freshness to the chimichurri, helping cut through the richness of the grilled steak.
- Toasted Sesame Seeds: Sesame seeds add texture, nuttiness and a beautiful finishing touch to the sauce.
🔎 What Is Asian Chimichurri?
Asian chimichurri is a fresh herb sauce inspired by traditional Argentinian chimichurri, but made with ingredients that lean more towards Asian-inspired than Argentinian. This version uses cilantro, basil, green onions, rice wine vinegar, lime juice, toasted sesame oil and sesame seeds.
It’s not meant to be a traditional Argentine chimichurri. Think of it as a bright, herbaceous sauce with a sesame-lime twist that pairs beautifully with Korean marinated grilled steak.
🔎 How to Make Korean Grilled Steak?
Scroll to the printable recipe card below for the exact directions and cooking times.
- Make the marinade: In a large bowl or resealable bag, combine the soy sauce, cola, brown sugar or honey, garlic, ginger, vegetable oil, toasted sesame oil and black pepper.
- Marinate the steak: Add the flank steak to the marinade and massage the marinade into the meat. Cover or seal the bag and refrigerate for at least 30 minutes or up to 12 hours.
- Preheat the grill: Preheat a gas or charcoal grill to high heat, about 400°F to 450°F. (204°C to 232°C). Carefully grease the grates with a lightly oiled towel held with tongs.
- Grill the steak: Remove the steak from the marinade and let the excess marinade drip off. Grill uncovered for 4 to 5 minutes, then flip and cook for another 3 to 5 minutes, or until the steak reaches your preferred doneness.
- Rest the steak: Transfer the steak to a cutting board, tent loosely with foil and let it rest for 10 minutes.
- Slice and serve: Slice the steak thinly against the grain and serve with Asian chimichurri.
🔎 How to Make Asian Chimichurri?
In a small bowl, combine the cilantro, basil, green onions, garlic, rice wine vinegar, lime juice, olive oil, toasted sesame oil, sesame seeds and salt.
Let the sauce sit at room temperature for about 20 minutes before serving so the flavors can blend. If making it ahead, refrigerate it and bring it to room temperature about 15 minutes before serving.
🔎 How to Cook Flank Steak on the Stovetop?
Heat a large cast iron skillet or grill pan over high heat. Once hot, add 1 tablespoon of oil. Add the flank steak and sear for 4 to 5 minutes. Flip and cook the other side for 3 to 5 minutes, or until the steak reaches your desired internal temperature. Let the steak rest for 10 minutes before slicing thinly against the grain.
💡 Recipe Tips: Prep & Adjustments
- Marinate: Flank steak benefits from a flavorful marinade. For this recipe, 30 minutes to 12 hours gives the steak plenty of flavor without changing the texture.
- Grill over high heat: Flank steak is best cooked quickly over high heat. The goal is a nicely charred outside with a juicy center.
- Use an instant-read thermometer: Because flank steak is thinner than many steaks, it can go from perfectly cooked to overdone quickly. A thermometer is the easiest way to avoid guessing.
- Rest before slicing: Resting allows the meat juices to redistribute before slicing. Keeping your steak juicy.
- Slice against the grain: This is one of the most important steps. Flank steak has long muscle fibers, so slicing across those fibers makes each bite more tender.
- Leftovers: Reheating steak can get tricky as beef can overcook quickly. Use leftover grilled flank steak to top salads, wraps and as a sandwich filler.
✔️ Steak Doneness Guide
For best results, use an instant-read thermometer.
- Rare: 125°F
- Medium-rare: 130°F to 135°F
- Medium: 140°F to 145°F
- Medium-well: 150°F to 155°F
- Well-done: 160°F
🔎 Frequently Asked Questions
How long should I marinate flank steak?
Marinate the steak for at least 30 minutes and up to 12 hours. This gives the beef plenty of flavor without over-marinating.
What is Asian chimichurri?
Asian-style chimichurri is a fresh herb sauce inspired by traditional chimichurri but made with ingredients like cilantro, basil, green onions, rice wine vinegar, lime juice, sesame oil and sesame seeds. It’s bright, tangy, herbaceous and delicious with grilled steak.
Is Asian chimichurri authentic?
No. It is an Asian-inspired variation made to pair with the Korean-style marinade in this grilled flank steak recipe.
Can I use skirt steak instead of flank steak?
Yes. Skirt steak can be used in this recipe. It cooks quickly, so watch it closely and slice it against the grain before serving. Other cuts such tri tip can be used.
How do I keep flank steak tender?
Marinate it, cook it quickly over high heat, let it rest and slice it thinly against the grain. Slicing against the grain is especially important for flank steak.
✔️ Make Ahead, Storage, Freezing & Reheating
- Make Ahead: The marinade can be mixed 2 days ahead of time. The steak can be marinated up to 12 hours ahead. The Asian chimichurri tastes best when allow to sit for 30 minutes at room temperature after is made. It can also be made a 1-2 hours ahead and stored in the refrigerator. Remove from the fridge 20 minutes before serving.
- Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Store leftover chimichurri separately in an airtight container for 1-2 days.
- Freezing: Cooked flank steak can be frozen for up to 2 months. For best texture, freeze it whole or in larger pieces rather than thinly sliced. Thaw out in the fridge.
- Reheating: Reheat gently in a skillet over low heat or in the microwave at reduced power. Avoid overheating, which can make flank steak tough.
💛 Conscious Bites
Your priorities, your recipe. Learn about Intentional Cooking.
Animal Welfare: When buying beef, look for farms or brands that are transparent about how their cattle are raised. Labels like Certified Humane, Animal Welfare Approved, or Global Animal Partnership can help guide you toward options with stronger welfare standards. Choose grass-fed when possible. Buying a smaller amount of better-raised beef when it fits your budget is one way to enjoy recipes like this more intentionally.
Time & Convenience: This recipe is great for planning ahead. Marinate the steak earlier in the day, make the chimichurri before dinner and the actual grilling takes about 10 minutes.
Finances: Flank steak can be more affordable than premium steakhouse cuts, especially when sliced thin and served with rice, vegetables or lettuce wraps. A flavorful marinade and fresh herb sauce help make the meal feel special without needing a more expensive cut of beef.
🔎 What to Serve with Korean Grilled Flank Steak?
This steak is flavorful enough to be the centerpiece of the meal, but it pairs beautifully with simple sides.
👀 Take a look at these other grilling recipes:
🌡️ Essentials You’ll Adore When Grilling
-
Weber Genesis E-325 Gas Grill
Powerful, reliable, and built for even heat, this grill features a sear zone for perfect grill marks and cast-iron grates that lock in flavor. Ideal for everything from shrimp to steaks.
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Digital Instant Read Thermometer
Take the guesswork out of grilling with this ultra-fast instant-read thermometer. The long probe keeps your hands away from the heat, and the auto-rotating backlit display makes it easy to read at any angle – perfect for checking burgers, chicken, and steaks right on the grill.
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Grilling BBQ Tool Set
A reliable, all-in-one grilling set that has everything you need to cook with confidence. This durable kit includes a spatula, fork, brush, and tongs-perfect for flipping steaks, handling sausages, and managing the grill like a pro.
Korean Grilled Flank Steak with Asian Chimichurri
Ingredients
- 2 pounds flank steak
For the Korean Marinade
- 1/4 cup soy sauce
- 1/4 cup cola
- 2 tablespoons brown sugar or honey
- 4 garlic cloves, grated
- 1 teaspoons fresh ginger, grated
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon ground black pepper
For the Asian Chimichurri
- 1 cup cilantro, finely chopped
- 1/2 cup basil leaves, finely chopped
- 4 green onions, finely chopped
- 4 garlic cloves, peeled and minced
- 2 tablespoons rice wine vinegar
- 1 lime, juiced
- 3 tablespoons olive oil
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- Salt to taste
Instructions
- Combine the soy sauce, cola, brown sugar or honey, garlic, ginger, vegetable oil, toasted sesame oil and black pepper in a large bowl or resealable bag.
- Add the flank steak to the marinade and massage the marinade into the meat. Cover or seal the bag and marinate in the refrigerator for at least 30 minutes or up to 12 hours.
- Preheat a grill or grill pan over high heat. A charcoal or gas grill should reach 400°F to 450°F. (204°C to 232°C).Carefully grease the cooking grates with a lightly oiled towel or oil-dipped paper towel held with tongs.
- Remove the meat from the marinade and allow any excess marinade to drip off. Discard the marinade. Place the meat on the grill and cook, uncovered, for 4 to 5 minutes. Flip and cook the other side for 3 to 5 minutes, or until the steak reaches your desired internal temperature.
- Remove the steak from the grill and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 10 minutes. Slice the steak thinly against the grain and serve with Asian chimichurri.
Stove Top Instructions
- Heat a large cast iron skillet or grill pan over high heat. Once hot, add 1 tablespoon of oil. Add the steak and sear for 4 to 5 minutes. Flip and cook the other side for 3 to 5 minutes, or until the steak reaches your desired internal temperature. Rest for 10 minutes before slicing.
To Make The Asian Chimichurri
- Combine the cilantro, basil, green onions, garlic, rice wine vinegar, lime juice, olive oil, toasted sesame oil, sesame seeds and salt in a small bowl. Cover and let sit at room temperature for 20 minutes before serving. If preparing in advance, refrigerate and bring to room temperature about 15-20 minutes before using.
Notes
- Flank Steak: When buying flank steak, choose one with a deep red color, an even thickness and a smooth surface without tears or rough cuts. A little fine marbling is a plus. If a membrane is still attached remove it and trim any excess fat.
- Marinate: Flank steak benefits from a flavorful marinade. For this recipe, 30 minutes to 12 hours gives the steak plenty of flavor without changing the texture.
- Use an instant-read thermometer: Because flank steak is thinner than many steaks, it can go from perfectly cooked to overdone quickly. A thermometer is the easiest way to avoid guessing.
- Steak Doneness Guide:
- Rare: 125°F
- Medium-rare: 130°F to 135°F
- Medium: 140°F to 145°F
- Medium-well: 150°F to 155°F
- Well-done: 160°F
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