As summer days stretch longer, the desire for quick, flavorful, and fuss-free meals becomes a top priority. Those evenings when you want to enjoy the beautiful weather without slaving over a hot stove are exactly when recipes like this Korean Flank Steak shine. It’s all about maximizing flavor with minimal effort, allowing you more time to relax and less time to cook.

Why Flank Steak is Your Weeknight Grilling Hero

Lately, flank steak has become a true favorite in my kitchen, and for good reason. It’s an economical cut of beef that offers incredible value without compromising on taste. Its lean profile and robust flavor make it a fantastic canvas for marinades, soaking up every nuance of your chosen seasonings. Moreover, a single flank steak is often perfectly sized to feed an entire family, making meal planning straightforward and efficient. Its versatility extends beyond grilling; it can be stir-fried, pan-seared, or broiled, adapting beautifully to various cooking methods. For this Korean-inspired dish, grilling truly brings out its best, creating a deliciously charred exterior and a tender, juicy interior.

If the distinctive sweet, savory, and umami-rich flavors of Korean barbecue entice your palate, then this Korean Flank Steak recipe is about to become your new obsession. The magic truly begins with the marinade – a simple concoction that takes mere minutes to whisk together. Once your steak is submerged, it practically takes care of itself, transforming an ordinary cut into something extraordinary. The best part? Grilling keeps the heat out of your kitchen, making it an ideal choice for warm summer evenings. Even if you don’t have an outdoor grill, a high-quality grill pan can achieve equally delicious results, ensuring that this fantastic meal is accessible to everyone.

The reception this flank steak received at our dinner table was nothing short of rave reviews. It was devoured with such enthusiasm that not a single scrap remained, a clear testament to its irresistible appeal. This Korean Flank Steak is more than just a meal; it’s a perfect grilling experience that promises to be a highlight of your summer culinary adventures.

Essential Ingredients for Your Korean Flank Steak Marinade

Crafting the perfect Korean Flank Steak starts with a stellar marinade. Each ingredient plays a crucial role in building the complex, balanced flavors that are characteristic of beloved Korean barbecue. Here’s a closer look at what you’ll need and why:

• Soy Sauce: This forms the savory foundation of our marinade. I highly recommend opting for reduced-sodium soy sauce. This allows you to control the overall saltiness of the dish, preventing it from becoming overpowering, while still delivering that essential umami depth.
• Brown Sugar: The sweet counterpoint to the salty soy sauce, brown sugar is vital for achieving that classic Korean BBQ flavor profile. It not only adds a lovely sweetness but also aids in caramelization on the grill, creating those desirable charred edges and a beautiful glazed finish on the steak.
• Toasted Sesame Oil: A little goes a long way with toasted sesame oil! Unlike regular sesame oil, the toasted variety boasts an intensely nutty and aromatic flavor that is indispensable in Korean cuisine. It adds incredible depth and a signature aroma that elevates the entire dish.
• Fresh Ginger: For the most vibrant and authentic flavor, fresh ginger is a must. Grated or finely minced, it provides a warm, slightly spicy, and incredibly aromatic kick that brightens the marinade and complements the richness of the beef. There’s truly no substitute for its fresh zest.
• Fresh Garlic: (Added for enhanced flavor) While not explicitly listed in the original prose, garlic is a cornerstone of Korean cooking and essential for any Korean BBQ marinade. Finely minced fresh garlic provides a pungent, aromatic punch that harmonizes beautifully with the ginger and other ingredients, adding layers of savory depth.
• Flank Steak: The star of our show! This recipe is designed for approximately 1 1/2 pounds of flank steak. Don’t fret if your cut is slightly larger or smaller; most flank steaks range from 1 to 2 pounds, and any size within that range will work wonderfully. Keep in mind that a larger steak will naturally yield more servings, making it perfect for feeding a bigger crowd.

Mastering the Art of Korean Flank Steak: Step-by-Step Guide

Creating this flavorful Korean Flank Steak is surprisingly simple, broken down into two main stages: marinating and grilling. Follow these steps for a perfect result every time:

1. Prepare the Marinade and Marinate the Steak: In a large, gallon-sized ziplock bag, combine all your marinade ingredients: reduced-sodium soy sauce, brown sugar, toasted sesame oil, grated fresh ginger, and minced fresh garlic. Seal the bag securely, ensuring no air is trapped, and gently shake or knead it to thoroughly combine the ingredients. Once mixed, add your flank steak to the bag. Press out any excess air, seal the bag tightly, and turn it over a few times to ensure the steak is completely coated in the marinade. Place the bag in the refrigerator and allow the steak to marinate for a minimum of 6 hours, and up to 24 hours. For optimal flavor distribution, remember to flip the bag occasionally during the marinating process.
2. Grill to Perfection: Approximately 30 minutes before you plan to grill, remove the marinated flank steak from the refrigerator. This allows the meat to come closer to room temperature, ensuring more even cooking. While the steak rests, preheat your grill to a medium-high heat. Once hot, remove the steak from the bag, discarding any leftover marinade. Place the steak directly on the preheated grill grates. Grill, covered, for about 5-6 minutes per side for a perfect medium-rare doneness. If you prefer your steak more well-done, add a minute or two to each side. It’s crucial to turn the steak only once during grilling to achieve a beautiful sear. After grilling, transfer the steak to a cutting board and allow it to rest for at least 5-10 minutes. This resting period is vital, as it allows the juices to redistribute throughout the meat, resulting in a more tender and juicy final product before slicing.

Expert Tips for the Best Korean Flank Steak

Achieving the perfect Korean Flank Steak is simple with a few insider tips:

• Scoring for Quicker Flavor Infusion: If you’re pressed for time and can only marinate for a shorter duration (closer to the 6-hour mark), you can gently score the top surface of the flank steak in a shallow diamond pattern. This creates more surface area for the marinade to penetrate, helping the flavors permeate the meat more quickly and effectively. However, for a full 12-24 hour marinade, this step is usually unnecessary as the flavors will fully develop.
• Optimal Marinating Time: While a longer marinating time generally translates to more flavor, it’s important not to exceed 24 hours. Marinating for too long, especially with acidic ingredients (though less an issue with soy sauce-based marinades), can begin to break down the meat’s fibers excessively, potentially leading to a somewhat mushy or “weird” texture. Aim for that sweet spot between 6 and 24 hours for the best balance of tenderness and flavor.
• Precision Doneness with a Thermometer: The most accurate way to ensure your flank steak is cooked to your desired doneness is by using an instant-read meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Remember that the temperature will increase by a few degrees as the steak rests, a phenomenon known as carryover cooking. Always insert the thermometer into the thickest part of the steak.
• The Golden Rule of Slicing: Across the Grain: This tip is paramount for flank steak. Flank steak has long, visible muscle fibers, and slicing it against the grain (perpendicular to these fibers) shortens them, making each bite incredibly tender. Slicing with the grain, however, will result in tough, chewy pieces, regardless of how perfectly cooked it is. Take a moment to identify the grain before slicing.
• Resting is Non-Negotiable: After grilling, always allow your steak to rest for at least 5-10 minutes before slicing. This allows the juices, which have been pushed to the center of the meat during cooking, to redistribute throughout the entire steak. The result is a much juicier and more flavorful piece of meat. If you slice it too soon, those precious juices will simply run out onto your cutting board.

Serving Suggestions for Your Korean Flank Steak

This Korean Flank Steak is incredibly versatile and pairs wonderfully with a variety of side dishes, transforming a simple meal into a delightful feast. Here are some ideas to complete your Korean BBQ experience:

• Steamed Rice: A classic and essential accompaniment. Fluffy white rice is perfect for soaking up the delicious marinade juices and balancing the rich flavors of the steak.
• Kimchi: No Korean meal is complete without kimchi! Its spicy, fermented crunch offers a fantastic contrast to the savory steak.
• Quick Cucumber Salad: A refreshing, light salad made with thinly sliced cucumbers, a touch of rice vinegar, sesame oil, and a sprinkle of sesame seeds provides a cool counterpoint to the grilled meat.
• Roasted Asparagus or Broccoli: Simple roasted vegetables seasoned with a little garlic and sesame oil can make a healthy and delicious side.
• Lettuce Wraps: Serve the sliced steak with crisp lettuce leaves (like butter lettuce or red leaf lettuce), a dab of ssamjang (Korean dipping sauce, if you have it), and a sprinkle of rice. Guests can assemble their own fresh, flavorful wraps.
• Green Onion Salad (Pajeori): A vibrant and zesty salad made from thinly sliced green onions dressed with soy sauce, vinegar, sesame oil, and chili flakes.

More Grilling Recipes to Ignite Your Summer

If you loved the ease and flavor of this Korean Flank Steak, you’re in for a treat! Here are more fantastic grilling recipes to keep your summer cooking exciting and delicious:

• Honey Soy Chicken
• Rosemary Ranch Chicken
• Chipotle Flank Steak
• Flank Steak Tacos

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Korean Flank Steak

5 from 1 vote

Author:
Deborah Harroun

Prep Time:
10 minutes

Cook Time:
12 minutes

Marinating Time:
6 – 24 hours

Total Time:
6 hours 22 minutes (minimum)

Servings:
4 servings

Course:
Main Dish

Cuisine:
Korean

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Get the flavors of Korean barbecue in this easy Korean Flank Steak recipe that is marinated in a sweet soy sauce mixture before grilling for an easy weeknight dinner.

Ingredients

• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced (Added)
• 1 1/2 pounds flank steak

Instructions

1. In a gallon-sized ziptop bag, combine the soy sauce, brown sugar, sesame oil, grated ginger, and minced garlic. Securely zip the top and shake gently to combine until the sugar is dissolved.

2. Add the flank steak to the bag. Seal the bag, pressing out any excess air, and turn to coat the steak thoroughly with the marinade. Marinate in the refrigerator, turning the bag occasionally to ensure even coverage, for 6 to 24 hours.

3. Remove the steak from the refrigerator 30 minutes before you are ready to start cooking. This allows the steak to come to room temperature for more even grilling.

4. Remove the steak from the bag and discard the marinade. Heat a grill over medium-high heat. Place the steak on the hot grill and grill, covered, for 10-12 minutes for medium-rare doneness (internal temperature of 130-135°F), turning the steak just once halfway through the cook time.

5. Transfer the grilled steak to a cutting board and let it rest for 10 minutes. This is crucial for juicy results. To serve, slice the steak thinly against the grain to ensure maximum tenderness.

Recipe Notes:

Adapted from Better Homes and Gardens Eat What You Love.

Nutrition information is provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1serving,
Calories: 343kcal (17%),
Carbohydrates: 9g (3%),
Protein: 38g (76%),
Fat: 17g (26%),
Saturated Fat: 6g (38%),
Polyunsaturated Fat: 2g,
Trans Fat: 0g,
Cholesterol: 113mg (38%),
Sodium: 669mg (29%),
Fiber: 1g (4%),
Sugar: 7g (8%)

Keywords:
barbecue flank steak, flank steak recipes, grilling, Korean BBQ, easy dinner