Korean Flank Steak

Get the flavors of Korean barbecue in this easy Korean Flank Steak recipe that is marinated in a sweet soy sauce mixture before grilling for an easy weeknight dinner.

Course Main Dish

Cuisine Korean

Prep Time 10

Cook Time 12

Marinating Time 6

Total Time 6 22

Servings servings

Calories 343kcal

Author Deborah Harroun

Ingredients

1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1 1/2 pounds flank steak

Instructions

In a gallon-sized ziptop bag, combine the soy sauce, brown sugar, sesame oil and ginger. Securely zip the top and shake gently to combine.
1/4 cup reduced-sodium soy sauce, 2 tablespoons brown sugar, 1 tablespoon toasted sesame oil, 1 tablespoon grated fresh ginger
Add the steak to the bag. Seal the bag and turn to coat the steak. Marinate in the refrigerator, turning the bag occasionally, for 6 to 24 hours.
1 1/2 pounds flank steak
Remove the steak from the refrigerator 30 minutes before you are ready to start cooking to let the steak come to room temperature.
Remove the steak from the bag and discard the marinade. Heat a grill over medium heat. Place the steak on the grill and grill, covered, for 10-12 minutes for medium-rare, turning steak once during cook time.
Let the steak sit for 10 minutes. To serve, slice the steak against the grain.

Notes

adapted from Better Homes and Gardens Eat What You Love

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition