This is definitely one of my favorite flak steak recipes. This Korean style Grilled Flank steak is super easy to make and it cooks in very little time.
Although the Asian chimichurri is totally optional, trust me you do not want to miss it! The tasty fresh cilantro and basil Asian chimichurri is bursting with flavor and it can be made while your steak marinates.
Grilled Flank Steak
Flank steak is a lean and boneless cut of beef with lots of intense meaty flavor. It comes from the bottom abdominal area of the cow, right below the loin. This relatively long and flat cut of beef has little marbling and it is a relatively tough cut of meat. Flank steak is also sold under the names of London Broil, Jiffy Steak, Plank Steak and Beef Flank.
How To Cook Flank Steak
MARINATE: Flank steak benefits greatly from soaking in a tasty marinade before it’s cooked. A marinade not only enhances the flavor of the steak but also helps tenderize the meat.
COOK OVER HIGH HEAT: High heat and fast cooking are the best ways to cook flank steak. Grilling, stir frying and pan searing are some of the most common ways to cook this cut of meat.
FOR BEST RESULTS: Flank steak is most tender and juicy when cooked to medium-rare and thinly sliced at an angle against the grain (across the grain).
Grilled Flank Steak Marinade
This melt-in-your-mouth tender grilled flank steak marinate reminds me of the amazing flavors of Korean Bulgogi. Here are the ingredients:
- Soy Sauce – If following a gluten free diet, use tamari instead.
- Cola – You heard that right! Use your prefer cola beverage.
- Brown Sugar – You can use honey instead.
- Garlic – I use fresh garlic.
- Ginger – I use fresh ginger.
- Oil – A mild oil is best. Vegetable, canola or olive oil can be used. I prefer to stay away from extra virgin olive oil as it has a distinct strong fruity flavor.
- Sesame Oil – Also known as Asian sesame oil or roasted sesame oil.
- Black Pepper
How To Make This Korean Style Grilled Flank Steak
- Trim your flank steak if needed. Some flank steaks are sold with a thin membrane still attached. Remove it before marinating and grilling the steak.
- Pierce the steak with a fork before marinating. This allows the marinade to penetrate the meat a bit better.
- Mix the marinade ingredients in a resealable bag or in a large casserole or baking dish that fits the flank steak comfortably.
- Add the steak to the marinade and massage the marinade into the meat. Seal the bag, or cover the container and marinate in the refrigerator for up to 4 hours.
- Preheat a grill or grill pan over high heat. A gas grill should reach 400 to 450 degrees Fahrenheit.
- Carefully grease the grill grates.
- Remove the meat from the marinade and allow any excess marinate to drain.
- Place the meat on the hot grill and cook, uncovered, for 4 to 5 minutes. Flip the meat and cook on the other side until the meat reaches your desired temperature of doneness.
- Remove the meat from the grill and transfer it to a cutting board. Tent the meat with aluminum foil and let it rest for 10 minutes.
- Slice the steak thinly against the grain.
What is Chicmichurri?
Chimichurri is a sauce made with fresh herbs, vinegar, citrus juice, garlic and olive oil. It originated in Argentina and it is use as a sauce, marinade or condiment. It is often served over grilled meat.
This Asian style chimichurri is a fun twist on the traditional chimichurri recipe and a great pairing to the Korean flavors of the grilled flank steak. Sliced green onions, sesame oil and sesame seeds are essential to this amazing Asian sauce.
Asian Chimichurri Sauce Ingredients
- Fresh Basil
- Fresh Cilantro
- Green Onions
- Fresh Garlic
- Lime Juice – Freshly squeezed is always a must!
- Rice Wine Vinegar – white wine vinegar can be used.
- Sesame Oil – Also known as Asian sesame oil or roasted sesame oil.
- Olive Oil – Virgin or extra virgin.
- Sesame Seeds – I toast the seeds in a small dry skillet before using them.
How To Make this Chimichurri Recipe
- Combine the chimichurri ingredients in a bowl and mix to combine.
- Cover with plastic wrap and let the chimichurri sauce sit at room temperature for 15 to 20 minutes before using. This will allow for the flavors to meld together. Chimichurri gets more delicious the longer you let it sit.
- You can store this chicmichurri sauce in an airtight container in the refrigerator for 24 hours.
How much flank steak should I buy to feed 6 people?
One pound of flank steak will feed 3 people. For big meat eaters you may need 1.5 pounds.
Is Flank Steak and Skirt Steak the same?
Flank steak and skirt steak come from the same general area, but are not the same. Skirt steak has more marbling (fat throughout), more connective tissue and a more robust beefy flavor thank flank steak.
Can I use skirt steak for this recipe?
Yes, skirt steak works well in this recipe.
Flank steak is a perfect cut of meat to use when entertaining:
- It is fairly inexpensive (especially if compared to strip steak or rib eye).
- You can trim and marinate the steak ahead of time.
- It cooks quickly and can be thinly sliced for easy serving.
Steps for successfully grilling flank steak
- 1. Trim the steak.
- 2.Marinate.
- 3. Cook quickly over high heat.
- 4. Rest the grilled steak.
- 5. Slice against the grain.
Are you wondering what to serve with this flank steak recipe?
Take a look at these other Korean inspired recipes:
- Korean Chicken Wings (Air Fryer)
Korean Marinated Grilled Flank Steak
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
- Poke the steak multiple times with a fork. This allows the marinate to penetrate the meat.
- Combine the marinade ingredients 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 up to 4 hours.
- Preheat a grill or grill pan over high heat. A charcoal or gas grill should reach 400 to 450 degrees Fahrenheit. Carefully grease the cooking grates with a lightly oiled towel or oil dipped paper towels and tongs.
- Remove the meat from the marinade and allow any excess marinate to drain.
- Place the meat on the grill and cook, uncovered, for 4 to 5 minutes. Flip the meat and cook on the other side for about 3 to 5 minutes or until the internal temperature reaches 125°F – 130°F degrees for medium-rare, 150°F – 155°F for medium.
- Remove the meat from the grill and transfer it to a cutting board. Tent the meat with aluminum foil and let the meat rest for 10 minutes.
- Slice the meat against the grain and serve with the Asian Chimichurri.
To Cook/Grill the Meat on the Stove Top
- Heat a large cast iron skillet or grill pan over high heat. Once hot add 1 tablespoon of olive oil. Add the meat to the pan and sear for 4 to 5 minutes. Flip the meat and cook on the other side for about 3 to 5 minutes or until the internal temperature reaches 125°F – 130°F degrees for medium-rare, 150°F – 155°F for medium.
To Make The Asian Chimichurri
- Combine all the chimichurri ingredients in a small bowl. Cover with plastic wrap and let it sit at room temperature for 20 minutes before serving. If preparing in advance, refrigerate and bring to room temperature 15 minutes before using.
Notes
- Don’t forget these easy steps for successfully grilling flank steak:
1. Trim the meat
2. Marinate
3. Cook quickly over high heat.
4. Rest the grilled steak.
5. Slice against the grain. - Steak Temperatures:
- Rare (125°F)
- Medium-rare (130°F)
- Medium (140°F)
- Well-done (160 °F)
- You can use skirt steak for this recipe.
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