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Korean Steak

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


-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.


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