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!
Servings 6 servings
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
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
- Don't forget these easy steps for successfully grilling flank steak:
1. Trim the meat
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.
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