A simple Korean grilled steak marinated in Korean spices, soy sauce, a little fresh ginger and topped with a green onion and toasted sesame chimichurri sauce. This recipe screams summer grilling, and is one that family and friends will all love.
- 1 cup low sodium soy sauce or tamari
- 2 tablespoons honey
- 1-2 tablespoons Gochujang (Korean chili paste)
- 1 inch fresh ginger, grated
- 4 cloves garlic, grated
- 1 tablespoon toasted sesame oil
- 2 pounds skirt or flank steak
- 1 cup fresh cilantro, chopped
- 4 green onions, chopped
- 1 jalapeño, seeded and chopped
- 2 tablespoons rice vinegar
- 1/4 cup extra virgin olive oil
- juice of 1 lime
- kosher salt
- 2 tablespoons toasted sesame seeds
- In a large bowl or ziplock bag, combine the steak, soy sauce, honey, Gochujang, ginger, garlic, and sesame oil. Cover and marinate in the fridge for 1 hour or up to overnight.
- Meanwhile, make the chimichurri. Combine all ingredients in a medium bowl and store in the fridge until ready to serve.
- Preheat your grill or grill pan to high.
- Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes, or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain. Serve topped with chimichurri.