Description
Juicy Korean flank steak marinated in sweet and savory flavors, grilled quickly, and served with fresh Asian chimichurri.
Ingredients
Scale
- 1 1/2 pounds flank steak
- 1/3 cup soy sauce
- 1/4 cup cola
- 2 tablespoons brown sugar
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1 cup fresh cilantro chopped
- 1/2 cup fresh basil chopped
- 3 green onions sliced
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1/3 cup olive oil
- 1 tablespoon sesame seeds
Instructions
- Trim excess fat and pierce the flank steak with a fork
- Mix soy sauce, cola, brown sugar, garlic, ginger, oils, and pepper
- Place steak in marinade and refrigerate for 30 minutes
- Preheat grill to high heat and oil grates
- Remove steak from marinade and drain excess
- Grill steak 4 to 5 minutes per side
- Rest steak for 10 minutes
- Slice thinly against the grain
- Mix cilantro, basil, green onions, lime juice, vinegar, oil, and sesame seeds
- Serve steak topped with chimichurri
Notes
- Do not overcook the steak to keep it tender
- Always slice against the grain for best texture
- Let the steak rest before slicing
- Use fresh herbs for brighter flavor
- Toast sesame seeds for deeper taste
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg