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Grilled steak sliced and top with Asian chimichurri on a white plate.
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5 from 4 votes

Korean Marinated Grilled Flank Steak

Grilled Flank Steak flavored with the tastiest sweet and savory Korean style marinade then grilled until melt-in-your-mouth perfection! Serve this juicy and tender flank steak with fresh Asian style Chimichurri for the most delicious steak dinner!

Course Dinner, Main Course
Cuisine Korean
Keyword Grilled Flank Steak, How To Grill Flank Steak
Prep Time 15 minutes
Cook Time 10 minutes
Marinating 30 minutes
Total Time 55 minutes
Servings 6 servings
Calories 357kcal

Ingredients

  • 2 pounds flank steak

For the Korean Marinade

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.

Nutrition

Calories: 357kcal | Carbohydrates: 8g | Protein: 34g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 625mg | Potassium: 600mg | Fiber: 1g | Sugar: 5g | Vitamin A: 365IU | Vitamin C: 5.4mg | Calcium: 68mg | Iron: 3.1mg