Korean Grilled Steak with Chimichurri
Although we are trying to consume less meat lately, steak is still my family’s favorite thing to eat. I believe a simple seared ribeye is one of the best things to eat, but variety is good too. This Korean recipe is not only simple, but so fresh and full of flavor. The chimichurri sauce adds so much brightness to the dish making it perfect anytime of year, particularly warmer months.
Tips:
Sriracha is a good substitute if you don’t have Gochujang available.
Marinate the steak overnight or place the marinating steak in the freezer to use another time. I like to make a few of these and store them in the freezer for later in the month. It’s a great timesaver.
Vary the herbs you use in the chimichurri if you like. Parsley would be a great addition or substitute.
Korean Grilled Steak with Chimichurri
Serves 4-6
PREP 15 minutes
COOK 30 minutes
INGREDIENTS
1 cup low sodium soy sauce
2 tablespoons honey
1-2 tablespoons Gochujang (Korean chili paste)
1 tablespoon ginger, grated
3 cloves garlic, grated
1 tablespoon toasted sesame oil
2 pounds skirt or flank steak
CHIMICHURRI
1 cup fresh cilantro, chopped
4 green onions, chopped
1 jalapeño, seeded and chopped
2 tablespoons rice vinegar
1/4 cup extra virgin olive oil
Juice of 1 lime
Kosher salt
2 tablespoons toasted sesame seeds
INSTRUCTIONS
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 5-8 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.