Grilled Marinated Flank Steak Recipe - Korean Flank Steak

A Grilled Marinated Flank Steak Recipe with a Korean-style preparation! The beef is tenderized overnight in a flank steak marinade typical of a Korean Flank Steak Recipe.

The flank steak marinade recipe contains Asian ingredients like fresh ginger, sesame oil and soy sauce. Lime juice is the tenderizing agent.

As the acid in the lime juice breaks down the tough fiber of the marinated flank steak, the flavors are absorbed into the steak, rather than just sitting on top like some quick seasonings.

The marinated flank steak is grilled over hot charcoals and basted with the marinade, the meat slices up juicy and tender. Great to serve with stir-fried vegetables and green salad. Perfect for company or a hungry family.

Prep Time: 15 minutes
Cook Time: 15 minutes
Ready In: 1 day and 30 minutes

Korean Grilled Marinated Flank Steak Recipe

2 pounds beef flank steak, trimmed of excess fat
Kosher salt and ground black pepper

Korean Flank Steak Marinade Recipe

4 cloves garlic, smashed
1-inch piece of fresh ginger, peeled and roughly chopped
1 large sweet onion, roughly chopped
1 cup dark brown sugar
1 tablespoons toasted sesame oil
1 cup soy sauce
1/2 cup fresh lime juice

Directions

Season the flank steak with the kosher salt and black pepper.

Combine the garlic, ginger, onion, brown sugar, sesame oil, soy sauce and lime juice in the jar of a blender. Process the mixture until it is a smooth puree.

Score the seasoned flank steak with a sharp knife and put it in a resealable plastic bag. Pour the pureed mixture into the bag and massage it in to the meat. Seal the bag and refrigerate it overnight.

Light a charcoal barbeque or heat a gas grill for medium heat. Lightly oil the grate.

Shake of any excess marinade and grill the flank steak until it has reached your preferred doneness. Figure about 7 to 8 minutes per side for medium.

Let the meat sit for about 5 minutes before carving it against the grain into slices. Serve hot.

Food For Thought - One other way to tenderize meat is through an unseasoned meat tenderizer.

There are several types made from a natural source, such as papaya. Read the directions for use, or just whisk it in with the other ingredients of the marinade.

Good To Know - Make a double batch of the marinade and save it for other uses - it's just as wonderful with chicken breasts, baby back ribs and other cuts of beef, such as brisket and round steak.

Yield 6 Servings
Amount Per Serving:
Calories 417, Fat 15, Cholesterol 34mg