Korean Flank Steak

Korean Flank Steak is a tender, juicy cut of beef marinated in a flavorful soy sauce mixture with hints of ginger, sesame oil, and brown sugar. Grilled to perfection, this steak offers a delightful balance of sweet, savory, and slightly nutty flavors. It’s a fantastic choice for a weeknight dinner or a weekend cookout that’s both easy to make and bursting with delicious flavors.

Why You’ll Love This Recipe

This Korean Flank Steak is all about balance—tender meat, a sweet and savory marinade, and a hint of spice. The soy sauce and sesame oil bring an earthy richness, while the brown sugar and ginger add a touch of sweetness and warmth. Grilling the steak seals in the flavors, creating a crispy exterior while keeping the inside juicy and tender. With minimal prep and cook time, it’s a quick and impressive meal that’s perfect for busy nights or when you’re craving something flavorful.

Ingredients

• 1/4 cup reduced-sodium soy sauce

• 2 tablespoons brown sugar

• 1 tablespoon toasted sesame oil

• 1 tablespoon grated fresh ginger

• 1 1/2 pounds flank steak

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a gallon-sized ziptop bag, combine the soy sauce, brown sugar, sesame oil, and grated ginger. Seal the bag and shake gently to mix.

2. Add the flank steak to the bag, seal it again, and turn the bag to coat the steak with the marinade. Place the bag in the refrigerator and marinate for 6 to 24 hours, turning the bag occasionally.

3. Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature.

4. Preheat the grill to medium heat. Remove the steak from the marinade and discard the marinade.

5. Place the steak on the grill and cook, covered, for 10-12 minutes for medium-rare, turning the steak once during the cooking time.

6. Let the steak rest for 10 minutes before slicing against the grain. Serve and enjoy!

Servings and Timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Cooking Time: 12 minutes

• Marinating Time: 6 hours

• Total Time: 6 hours 22 minutes

Variations

• Add Spice: For some heat, add a teaspoon of chili flakes or a dash of sriracha to the marinade.

• Use Skirt Steak: If you can’t find flank steak, skirt steak is a great alternative with a similar texture and flavor.

• Grilled Veggies: Serve with grilled vegetables like bell peppers, zucchini, and onions for a complete meal.

• Oven Option: If you don’t have a grill, you can cook the steak in a preheated oven at 400°F (200°C) for about 10-12 minutes for medium-rare.

Storage/Reheating

• Storage: Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, wrap the steak in foil and heat it in the oven at 350°F (175°C) for 10-15 minutes. You can also slice the steak and reheat it in a skillet over medium heat for a few minutes.

FAQs

1. Can I use a different cut of beef for this recipe?

Yes, other cuts like skirt steak, sirloin, or ribeye can work, but flank steak is ideal for this recipe due to its texture and flavor.

2. How can I make this recipe without a grill?

You can cook the steak on a stovetop grill pan or a regular skillet over medium-high heat. Just make sure to sear both sides for a nice crust.

3. Can I marinate the steak for more than 24 hours?

Yes, you can marinate the steak for up to 48 hours, but marinating longer than that might cause the meat to become too soft. It’s best to marinate for 6-24 hours.

4. Can I make the marinade ahead of time?

Yes, the marinade can be made ahead of time and stored in the refrigerator for up to a week. Just be sure to shake or stir it well before using.

5. How do I know when the steak is done?

Use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, it should be around 140-145°F (60-63°C).

6. Can I use a different type of soy sauce?

Yes, you can use regular soy sauce, but reduce the amount of salt in the recipe to balance the flavors. You can also use tamari for a gluten-free option.

7. Can I skip the sesame oil?

If you don’t have sesame oil, you can substitute it with regular vegetable oil or olive oil, though the flavor will be slightly different.

8. Can I make this recipe in advance?

Yes, you can marinate the steak the night before and grill it the next day for an easy, make-ahead meal.

9. Can I add more ginger to the marinade?

Yes, you can add extra ginger if you prefer a stronger ginger flavor. Just be mindful that it can overpower the other flavors if you add too much.

10. Can I serve this with a side dish?

Absolutely! Korean Flank Steak pairs wonderfully with steamed rice, kimchi, or a simple salad of greens. You can also serve it with roasted vegetables for a well-rounded meal.

Conclusion

Korean Flank Steak is a quick and delicious way to enjoy tender, flavorful steak with a balance of sweet, savory, and slightly spicy flavors. The simple marinade and grilling method create a mouthwatering result that’s perfect for weeknight dinners or weekend cookouts. With just a few ingredients, you can create a meal that’s full of depth and umami, making this recipe a must-try for steak lovers!

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