Every culture has a flank steak recipe and the Korean’s top my list of guys who got it going on. The actual prep for the steak is straightforward, but the magic all happens in the sauce – sounds sorta French but it’s true. The Gireumjang sauce is simple, but adds a nice nuance to the grilled beef.
Ingredients
- 1 lb Flank steak (same as flat iron steak) – room temperature
- 1 TBL Grape seed oil – can use olive oil but it has a lower smoke point
- 0.25 tsp Kosher salt
- 0.25 tsp Black pepper.
- For Sauce
- 3 TBL Sesame oil – pure oil not toasted
- 1 TBL Kosher salt
- 1.5 tsp Black pepper
- Options red chili paste – not to much or it overwhelms everything
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Prepare Steak
- Rub both sides of steak with grape seed oil and season with salt and pepper.
- Put in fridge from between 4-24 hours to let meat age.
- Remove from fridge and leave on the counter until steak reaches room temp.
- Cook steak: on high grill or hot flat iron skillet, cook steak ~4 mins (until a crust forms). Flip steak and cook another 2-3 mins.
- Remove from heat and let rest 10 mins.
- Prepare Sauce
- Mix all the ingredients together.
- Cut steak against grain at an angle and arrange the slices on a serving plate.
- Drizzle the sauce on top
