Korean-Style Grilled Flank Steak

READY IN: 45mins
Recipe by Little Suzy Homemak

From Gourmet Magazine in July 2007. Serve with white rice and soft leaf lettuce. Guests can make lettuce-leaf bundles with rice and thin slices of meat.

Top Review by Ilovemy4kids

Earlier in the day, I had prepared beef for marinating so all my flank steaks were sliced. Thus, instead of grilling, I had to stir fry the beef. After browning the garlic, I added some broccoli, and then the beef. Once cooked, I poured the sauce into the pan for just a minute or so. The beef was really nice and tender, and my daughter liked this dish. If not for being a little too salty for our taste, it was quite delicious. Thank you for posting.

Ingredients Nutrition


  1. Stir together soy sauce, veinegar, ginger, garlic, Sriracha, sugar and sesame oil.
  2. Prepare a gas grill for direct-heat cooking, and grill the steak, covered, turning over once for 6-8 minutes for medium-rare.
  3. Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

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