Finding ways to get creative with Korean flavors can be challenging these days as this food trend is very popular. I took some of my favorite flavor elements from Korean cuisine and paired them with a delicious American Wagyu Flank Steak from Snake River Farms. This recipe is easy, delicious and you can use slices of this meat for tasty lettuce cups. Now sit back, grab an ice cold Cass, and enjoy this post for Grilled Korean Marinated Flank Steak.
Grilled Korean Marinated Flank Steak
Start with the marinade ingredients: soy sauce, sugar, mirin, pineapple juice, minced garlic, grated ginger, gochujaru, sesame oil, and black pepper.
Blend until mixed thoroughly.
Trim the flank steak of excess fat and silver skin then place in a food container.
Pour the marinade over the beef and mix well until covered.
Add the scallions and mix well. Cover and place in your fridge for 4 hours.
Remove the flank steak from the marinade and let come up to room temperature while you setup the Big Green Egg.
Set up the Big Green Egg for direct grilling and preheat to 450°F.
When ready, place the flank steak inside and cook for 4 minutes.
Flip the steak and cook another 4 minutes or until the steak measures 130°F for medium rare.
Pull the steak off the grill and let rest 10 minutes.
Make sure to slice against the grain for maximum tenderness in each bite.
- 5 T soy sauce
- 3 T sugar
- 2 T Mirin
- 4 T pineapple juice
- 4 cloves garlic, minced
- 2 t grated ginger
- 1 T gochujaru
- 2 T sesame oil
- ¼ t black pepper
- 3 scallions, minced
- 3 pound flank steak
- Mix all of the ingredients minus the steak and onions together using a hand blender
- Place the steak, onions and marinade in a container and into the fridge for 4-24 hours
- Light your Big Green Egg to 400° setup for direct grilling
- Grill the steak 4 minutes per side
- Let the steak rest 10 minutes
- Slice against the grain and serve