Korean Grilled Steak w/ Chimichurri 🥰
Ingredients:
1 cup low sodium soy sauce or tamari
2 Tbsp. honey
1 to 2 Tbsp. Gochujang (Korean chili paste)
1 inch fresh ginger, grated
4 cloves garlic, grated
1 Tbsp. toasted sesame oil
2 lbs. skirt or flank steak
Chimichurri Sauce:
1 cup fresh cilantro, chopped
4 green onions, chopped
1 jalapeño, seeded and chopped
2 Tbsp. rice vinegar
1/4 cup extra virgin olive oil
juice of 1 lime
kosher salt
2 Tbsp. toasted sesame seeds
Detailed Steps:
In a large bowl or ziplock bag, combine the steak, soy sauce, honey, Gochujang, ginger, garlic, and sesame oil. Cover and marinate in the fridge for 1 hour or up to overnight.
Meanwhile, make the chimichurri. Combine all ingredients in a medium bowl and store in the fridge until ready to serve.
Preheat your grill or grill pan to high.
Remove the steak from its marinade and sear the steak for 5 to 8 minutes, flip and sear another 5 minutes, or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain. Serve topped with chimichurri.
Prep Time: 15 mins. Cook Time: 15 mins.
Total Time: 30 mins.
Servings: 6
This Korean Grilled Steak with Chimichurri recipe combines the rich, spicy flavors of Korean cuisine with the fresh, tangy elements of South American chimichurri, creating a unique and vibrant dish that satisfies diverse palates. The key to achieving tender and flavorful steak lies in the marinade. Using low sodium soy sauce or tamari provides a savory base, while honey adds a subtle sweetness that balances the heat from Gochujang, a popular Korean chili paste known for its complex umami flavor. Fresh grated ginger and garlic unlock aromatic freshness, and toasted sesame oil enhances the marinade with a nutty note that complements the beef perfectly. Choosing skirt or flank steak is ideal for grilling due to their texture and ability to absorb marinades deeply. Marinating for at least an hour allows the flavors to penetrate, making the meat succulent and tasty. When grilling, high heat sears the steak, locking in juices, and resting the meat afterward ensures tenderness. The chimichurri sauce serves as a vibrant accompaniment. Traditional chimichurri is made with parsley, but this recipe features fresh cilantro and green onions for a bright, herbaceous flavor. The jalapeño adds a mild heat, while rice vinegar and lime juice contribute acidity that brightens the dish. Extra virgin olive oil melds the ingredients, and toasted sesame seeds add texture and a hint of nuttiness, tying the chimichurri to the Korean theme. This dish is not only flavorful but also convenient, with a total prep and cook time of about 30 minutes. It is perfect for casual gatherings and offers a creative twist on classic grilled steak. Pair with steamed rice or grilled vegetables for a balanced meal that celebrates fusion cuisine. For those interested in Korean BBQ or looking to expand their recipe repertoire, this grilled steak with chimichurri provides an exciting way to enjoy bold flavors and fresh herbs in one satisfying dish.