top of page

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.


INGREDIENTS

1- 2 lb grass fed flank steak


MARINADE INGREDIENTS

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


CHIMICHURRI INGREDIENTS

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.



0 comments

Recent Posts

See All
bottom of page