This recipe for Korean Steak is one of our favorites! It’s been passed around Justin’s family for years, which totally speaks to my sentimental side. It would make a wonderful Christmas dinner main dish served with some yummy sides and a crisp salad. We always wish we had more every time we make it, and hope you enjoy it as much as we do!
Side Note 1: This recipe is for roughly one 2 lb flank steak. You may need to adjust measurements if your steak is a different size.
Side Note 2: We cook this on an indoor grill. Feel free to cook it on an outdoor grill if you prefer.
1- 2 lb grass fed flank steak
3/4 cup coconut aminos
3 Tbsp coconut sugar
2 Tbsp fresh minced garlic
1 Tbsp toasted sesame oil
1/2 tsp red pepper flakes
3 Tbsp coconut aminos
1/2 Tbsp fresh minced garlic
1/2 tsp toasted sesame oil
1/3 cup extra virgin olive oil
1 1/2 Tbsp fresh lime juice
3/4 cup cilantro, finely chopped
HOW TO MAKE
-In a large bowl, whisk together all marinade ingredients.
-Score steak by making shallow cuts against the grain in one direction, then another set of cuts the other way.
-Add steak to marinade bowl, and toss until fully coated.
-Let marinate for at least 30-minutes (1-2 hours is ideal.)
-Preheat indoor grill to medium-high heat.
-Remove steak from marinade, and place on grill. Cook to your liking, should be about 6 mins each side for medium rare. Cook times will vary depending on thickness of steak.
-In a large bowl while steak is cooking, whisk together all chimichurri ingredients.
-Remove steak from grill, and let rest on cutting board for 5-10 mins.
-Slice steak thinly against the grain.
-Spread chimichurri over steak, and serve immediately.