Korean-Style Grilled Flank Steak

Ingredients

• 1 ½ lbs flank steak (or skirt steak)

• 2 green onions, chopped (plus extra for garnish)

• 1 tablespoon sesame seeds (for garnish)

For the Marinade:

• ⅓ cup low-sodium soy sauce

• 3 tablespoons brown sugar

• 2 tablespoons rice vinegar (or apple cider vinegar)

• 2 tablespoons sesame oil

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons gochujang (Korean chili paste)

• 1 tablespoon honey

• ½ teaspoon black pepper

🔪 Instructions

1. Marinate the Steak

1. In a bowl, whisk together soy sauce, brown sugar, vinegar, sesame oil, garlic, ginger, gochujang, honey, and black pepper.

2. Place flank steak in a resealable bag or shallow dish.

3. Pour the marinade over it, seal, and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

2. Grill the Steak

1. Preheat your grill (or grill pan) to medium-high heat.

2. Remove steak from marinade and let excess drip off (discard marinade).

3. Grill for 4–5 minutes per side for medium doneness, or adjust based on preference.

4. Let rest for 5–10 minutes before slicing to keep it juicy.

3. Slice and Garnish

• Slice the steak thinly against the grain.

• Sprinkle with toasted sesame seeds and chopped green onions before serving.