Combining our favourite Korean flavours and marinating this flank steak for several hours makes it tender, juicy and delicious. Add this Korean Grilled Flank Steak to your weekend menu!
The more you know
Flank steak sometimes gets a bad wrap since it is a cut of beef taken from the abdominal muscles of the cow making it tougher than other cuts of beef.
It’s also lean so if overcooked it can be tough. That’s why this cut of steak will always need three things: a good marinade, correct amount of cooking time and to be thinly sliced when serving.
Flavours of Asia
While the marinade we use here may not be a true Korean marinade since Asian pear is a typical ingredient we have not included, we’ve taken flavours of a basic bulgogi and added a little of our favourite condiment, sambel oelek to the mix. Soy sauce contains salt so no extra salt is needed in this marinade.
- The longer you can marinade the steak, the better off it will be. Aim for a minimum of 4-5 hours or overnight.
- No sambel oelek in your refrigerator, no problem. Try a dash of tabasco or hot sauce.
- Make sure your grill is hot when you start.
Where’s the beef
We sure do love our Canadian Beef and even though we don’t eat as much as we used to, here’s a few of our favourite beef recipes!
Share in the comments your favourite way to enjoy steak!
- 1/2 cup soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 3 green onions sliced
- 1 tbsp ginger grated
- 2 tbsp brown sugar
- 1/2 tsp sambel oelek
- 2 tbsp rice vinegar
- 1-2 lbs flank steak
- Whisk together soy sauce through rice vinegar. Add to plastic bag with steak and seal. Refridgerate.
- Remove steak from refrigerator and let sit out for about 30 minutes.
- Heat your grill to medium high. Remove from plastic bag and pat dry.
- Place the steak on the grill and cook for 3-4 minutes per side.
- Remove steak from grill and place on a cutting board to rest for 5 minutes loosely covered with tin foil.
- Slice thin against the grain. Serve.