Grilled Korean Flank Steak with Sesame Chimichurri

Summer grilling is here and I’m all for it!  I never relegate grilling only to summer as I’m completely willing to stand outside in the spring or chilly fall and grill my meal (no bugs!), but I often use a grill pan inside during the winter.  I just can’t quite give up that delicious flavor and the fun of grilling…even though I’ve overcooked my fair share of steaks, I’m still working at it!  I just overcooked a prime ribeye the other night, so I redeemed myself with another perfectly-cooked steak last night. Whew! This flank steak recipe is a riff on Korean bulgogi, with gochujang, sesame, soy, ginger and garlic.  I used a recipe from Half Baked Harvest, but added a little more brown sugar and an Asian pear to help sweeten the marinade and tenderize the meat.  The sugars in the brown sugar, honey and pear help to really caramelize the meat, which is a signature and crucial component of Korean bulgogi.

Flank steak is just starting to have its day in the sun.  Most people gravitate towards the tender, well-marbled steak cuts, but flank and skirt steaks are becoming more popular.  If you’re not familiar with flank steak, it’s a long (maybe strange-looking) cut of beef from the abdominal area of the cow.  The muscle gets a lot of work, so it’s tougher than other cuts and is more lean.  Despite this, it can be wonderfully flavorful, juicy and tender when marinated and cooked properly.  One key to serving the perfect flank steak is cutting it against the grain in long, thin slices.  You can see the grain of the meat in these photos running perpendicular to the cuts; make sure you identify the grain and cut against it for the tenderest bite!  You can definitely substitute skirt steak if you prefer-or can’t find flank steak-but you may have to adjust the cooking times based on how thick the cut is. This steak is served with a chimichurri sauce that takes notes from some key Asian flavors-namely cilantro, green onions, rice wine vinegar and toasted sesame oil.  It’s the perfect bright, slightly acidic accompaniment to the rich, charred beef.  There are a million ways to make a chimichurri sauce, so play around with the flavors and components to make one that’s right for you!  If you had a few sides, this could definitely serve a crowd, especially since the slices are cut quite thin.  Rice, a vegetable side with Asian flavors, kimchi and/or a salad would all go so well with this and really stretch this meal to serve more people.  You could also serve some butter lettuce and make these into low-carb lettuce wrap “tacos”.  Lettuce wraps fo’ life!

Grilled Korean Flank Steak with Sesame Chimichurri

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• Author: Amanda
• Yield: 4 servings

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Description

An easy marinated flank steak recipe reminiscent of beef bulgogi!  Flavored with soy, ginger, garlic, gochujang, and sesame and caramelized on the grill.  Serve an Asian-inspired chimichurri on the side.

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Ingredients

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• 1 cup low-sodium soy sauce (preferably Tamari)
• 2 tablespoons honey
• 2 tablespoons light brown sugar
• 1 Asian pear, peeled, cored and chopped into chunks
• 1 to 2 tablespoons gochujang
• 1 inch fresh ginger, peeled and coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1 tablespoon toasted sesame oil
• 1-1/2 to 2 pounds flank steak

SESAME CHIMICHURRI:

• 1/2 cup fresh cilantro, finely chopped
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 4 green onions, white and green parts finely minced
• 1 jalapeño, seeded and finely minced
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1/4 cup extra-virgin olive oil
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• Toasted sesame seeds, for sprinkling
• Lime wedges, for serving

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Instructions

Combine the soy sauce, honey, brown sugar, Asian pear, Gochujang, ginger, garlic, and toasted sesame oil in a blender and blend until smooth.  Place the flank steak in a resealable plastic bag or lidded container and pour the marinade over top.  Ensure the marinade is coating all of the meat.  Let marinate for at least 4 hours and up to 24 hours.

When ready to cook the steak, make the chimichurri: Combine all of the ingredients in a medium mixing bowl.  Taste for seasonings and adjust if necessary.  Set aside.

Preheat your outdoor grill or a grill pan over high heat.  Remove the steak from the marinade, allowing the excess to drip off.  Sear the steak for 5 to 8 minutes per side, or until your desired degree of doneness is achieved.  Remove the steak from the grill, cover and allow to rest for at least 15 minutes.  Thinly slice the steak against the grain.  Sprinkle the steak with sesame seeds.  Serve with the chimichurri and extra lime wedges.

Notes

Inspiration: Korean Grilled Steak with Toasted Sesame Chimichurri on halfbakedharvest.com

• Category: Beef, Grilling