Unleash an explosion of vibrant flavors with this exceptional Korean Grilled Flank Steak recipe. Perfectly cooked to a juicy medium-rare on your BBQ, infused with an aromatic Asian marinade, this dish promises to be an instant triumph at your next family gathering or a delightful weeknight meal. The secret lies in the profound depth of flavor imparted by the authentic Asian ingredients, which tenderly permeate every fiber of the meat, transforming a simple cut into an absolutely irresistible culinary experience. Prepare to delight your senses with a dish that combines the smoky allure of the grill with the sweet, savory, and subtly spicy notes of Korea.
Unlock Unforgettable Flavor: Why This Korean Flank Steak Recipe Belongs on Your Grill
Grilling isn’t just a summer activity; it’s a year-round passion in our household. From succulent burgers to perfectly charred chicken and robust chops, our grill is always ready for action. There was even a memorable winter incident where my husband and youngest son bravely wrestled our enormous Big Green Egg indoors after its lid froze shut! This dedication to the grill highlights our love for outdoor cooking, and this Korean Flank Steak has earned its place as a perennial favorite for good reason:
- Flavor Transformation: Flank steak, while lean and affordable, can sometimes be described as plain or even bland without the right preparation. This recipe elevates it dramatically.
- Tender Perfection: A meticulously crafted marinade is the key to unlocking the flank steak’s full potential, ensuring a tender, flavorful, and truly spectacular entree every time.
- Harmonious Asian Flavors: The specific blend of Asian ingredients in this marinade is expertly balanced to complement beef, creating a symphony of tastes that will tantalize your palate.
The marinade itself is a masterpiece, delivering a powerful punch of umami, zest, and a hint of heat. Freshly grated ginger provides a bright, pungent note, while soy sauce offers deep savory richness. The sriracha adds a customizable warmth – feel free to adjust the amount to suit your preference, whether you like a gentle whisper of spice or a fiery kick. This versatile dish is not only ideal for casual summer BBQs but also elegant enough to impress guests at your next dinner party, making it a truly perfect entree for any occasion.
Mastering the Grill: Essential Tips for Perfect Korean Flank Steak
Flank steak, cut from the abdominal muscles of the cow, is renowned for being lean and muscular. While this makes it a healthier option, it also means it can be quite chewy if not handled with care. To ensure your Korean Grilled Flank Steak is exceptionally tender and flavorful, follow these expert guidelines:
- Understand Your Cut: Flank steak has long, distinct muscle fibers that contribute to its texture. The goal is to break down these fibers and then cut them short for tenderness.
- The Power of Marination: Given that beef is a sturdier protein compared to delicate fish or chicken, it can benefit immensely from extended marination. For flank steak, an overnight soak in the marinade is highly recommended. This allows the acidic components and enzymes in the marinade to tenderize the meat while infusing it with deep flavor.
- Efficient Marinating Technique: To ensure every inch of your flank steak is coated, place all marinade ingredients into a gallon-sized resealable Ziploc bag. Agitate the bag vigorously to thoroughly mix the marinade. Then, add your flank steak, remove any excess air from the bag, seal it, and lay it flat on a plate before refrigerating. Marinate for a minimum of 2 hours, or for optimal results, leave it overnight.
- The Art of Slicing Against the Grain: This is perhaps the most crucial tip for tender flank steak. After grilling, allow the steak to rest (more on this below), then locate the visible “lines” or muscle fibers running across the steak. Instead of slicing parallel to these lines, cut perpendicular to them, from one long side of the steak to the other, creating thin slices. This action shortens the muscle fibers, making each bite incredibly tender and easy to chew. Neglecting this step can result in a tough, chewy outcome, regardless of how perfectly it was cooked.
- Achieving Perfect Doneness: Overcooking flank steak is a common pitfall that leads to toughness. We highly recommend cooking it to rare or medium-rare for the best texture and flavor. Always use a reliable meat thermometer. Remove the steak from the grill when it reaches approximately 10°F below your desired final internal temperature. This accounts for “carryover cooking,” where the internal temperature continues to rise even after the meat is off the heat.
- The Essential Rest: Once removed from the grill, transfer your grilled flank steak to a cutting board and cover it loosely with aluminum foil. Allow it to rest for at least 10 minutes. This critical resting period allows the muscle fibers to relax and reabsorb their juices. Cutting immediately will cause the flavorful juices to simply run out onto your platter, leaving you with drier meat.
What to Serve with Your Delicious Korean Grilled Flank Steak
When you have a star like perfectly marinated and grilled flank steak as your main course, you don’t need elaborate side dishes to compete for attention. The rich, savory, and subtly spicy flavors of the beef are truly the highlight. Instead, opt for complementary sides that cleanse the palate and provide textural contrast. Here are some ideal serving suggestions:
- A light and crisp green salad with a simple vinaigrette.
- Fresh, seasonal vegetables, such as steamed broccoli, roasted asparagus, or stir-fried sugar snap peas.
- A comforting carb like fluffy jasmine or brown rice to soak up the delicious juices.
- Creamy mashed potatoes or a delicate noodle dish.
Our entire family absolutely adores this Korean Beef. Even those sensitive to spice have complimented its perfect balance, with the sriracha adding just enough character without overwhelming the other flavors. Truly, this is one of the best flank steak marinades you will ever encounter. Its versatility is also remarkable: a friend of mine regularly uses this marinade on chicken and steelhead trout, always with rave reviews. Next on my list to try it with is salmon – I’m confident it will be equally fantastic!
Optimal Marinating Times for Various Meats and Seafood
The ideal marinating time is crucial for both flavor and tenderness, but it varies significantly depending on the type and cut of meat or seafood. Delicate items like small shrimp require less time than a dense flank steak. Always ensure you marinate in a sturdy resealable bag or a glass container, as acidic marinades can react negatively with certain metals. The presence of acidic ingredients, such as vinegar or citrus juice, plays a key role in breaking down muscle fibers, accelerating tenderization and flavor infusion.
- Beef: Thicker cuts, like this grilled flank steak, can be marinated for an extended period, ideally overnight (8-12 hours). Individual steaks or thinner cuts may require less time, generally 2-3 hours.
- Pork: Chops and tenderloins benefit from a good soak, typically 6 hours or overnight for maximum flavor and tenderness.
- Chicken: Leaner chicken cuts, like boneless, skinless breasts, need about 1½-2 hours. Bone-in chicken pieces can often marinate overnight without becoming overly tenderized, absorbing even more flavor.
- Lamb: Lamb cuts, such as chops or leg of lamb, typically require 6 hours or overnight marination.
- Shelled Shrimp: Due to their delicate nature and smaller size, shrimp only need a brief marination, usually 30-60 minutes, to absorb flavor without becoming mushy.
- Salmon: Similar to shrimp, salmon is delicate and absorbs flavors quickly. Marinating for 30-60 minutes is sufficient.
Frequently Asked Questions About Grilling Flank Steak
Grilling times for flank steak are influenced by several variables to achieve your desired doneness. First, consider the weight and thickness of your specific cut of meat. A thicker steak will naturally take longer. Next, the heat of your grill plays a significant role; charcoal grills, for example, can fluctuate more than gas grills, requiring careful attention. The starting temperature of your meat also matters – for more even cooking, allow your steak to sit on the countertop at room temperature for about an hour before grilling to take the chill off. Finally, your personal preference for doneness (rare, medium-rare, medium, or well-done) will dictate the total grilling time.
Typically, flank steak takes approximately 4-5 minutes per side for medium-rare, or until an instant-read thermometer registers your desired internal temperature. Remember our crucial tip: always rest your beef! Cover it loosely with foil and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. This resting period also contributes an additional 5-10 degrees of “carryover cooking,” so it’s best to remove your steak from the grill when it’s just under your target temperature.
Achieving the perfect doneness is key to a delicious steak. Use an instant-read meat thermometer inserted into the thickest part of the steak for accuracy. Here are the general guidelines for various levels of doneness:
- Rare – Cool red center. Aim for 125°F (52°C).
- Medium Rare – Warm red center. Aim for 135°F (57°C).
- Medium – Warm pink center. Aim for 145°F (63°C).
- Medium Well – Slightly pink center. Aim for 150°F (66°C).
- Well Done – Little or no pink. Aim for 160°F (71°C) (while some prefer this, it is generally not recommended for flank steak as it can become very tough).
Always remember that these temperatures are for when you pull the meat off the grill. The temperature will rise by a few degrees during the resting period.
Explore More Delicious Beef Recipes
If you loved this Korean Grilled Flank Steak, you’ll be thrilled to discover other fantastic beef recipes and grilling guides that will elevate your culinary skills. Expand your repertoire with these mouth-watering options:
- Stuffed Flank Steak from Diethood for an elevated presentation.
- Beef Bulgogi, another one of our favorite traditional Asian beef recipes.
- Flank Steak Roulades for a sophisticated twist.
- Beef Sushi Rolls if you’re feeling adventurous and creative.
- Easy Grilled Flank Steak for a straightforward, flavorful option.
- How to Grill a Perfect Steak, a comprehensive guide for all steak lovers.
- Soy, Orange Juice, and Red Wine Marinade for another versatile flavor profile.
- Discover more of the Best Beef Recipes to inspire your next meal.
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Korean Grilled Flank Steak
5 minutes
10 minutes
15 minutes
4 servings
A simple Asian marinade transforms a flank steak into a fabulous entree!
Ingredients
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- ½ bunch green onions (finely chopped)
- 2 tablespoons grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1 ½ teaspoons sriracha chili paste or sauce
- 1 flank steak, 2 pounds
- Freshly ground black pepper to taste
Instructions
- Combine all marinade ingredients, and mix well.
- Pour into a large ziplock bag and add flank steak. Seal and marinate for at least 2 hours and up to overnight. Store in refrigerator.
- Prepare grill. Remove steak from marinade and pat dry. Sprinkle with black pepper to taste.
- Grill to desired doneness (medium rare preferred), about 3-4 minutes per side.
- Let meat rest for about 10 minutes before slicing across the grain to serve.
Notes
Adapted from Americanprofile.com. Total time does not reflect marinating time.
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- Pyrex Measuring Cups
- Measuring Spoons
- Santoku Knife
- OXO Cutting Board
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 112Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 2039mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 9g
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