Sesame Flank Steak
The flavours of sesame, soy, honey, lime, chilli paste and garlic seep into the meat during a long marination yielding a completely flavourful result. I always make more of this than I need because the cold leftovers are excellent in wraps or salad bowls.
- Prep Time: 30
- Cook Time: 10 plus marinating and resting time
- Total Time: 44 minute
- Yield: 8 servings
- Category: dinner
- Method: grilling
- Cuisine: Korean
Ingredients
2-3lbs flank steak
8 cloves garlic, minced
½ cup soy sauce
½ cup honey
2 Tablespoons toasted sesame oil
4 Tablespoons lime juice
1 Tablespoon Gochujang OR Sambal Oelek chilli paste
Instructions
- Score the steak with a sharp knife on both sides and place in a glass baking dish.
- Smear both sides of the steak with the minced garlic, making sure to get it into the areas you’ve sliced into.
- Whisk the soy sauce, honey, sesame oil, lime juice and Gochujang together and pour over the steak, flipping it so all sides are coated. Marinate the meat for at least 4 hours or up to 2 days. Tip: If I find flank steak on sale, I’ll do extra and freeze it at this point. It’s great to pull the already marinated steak out of the freezer for a quick summer supper.
- Remove the meat from the glass dish just before grilling and pat it dry.
- Pour the marinade in a saucepan and simmer it on low – until a syrupy consistency – while you cook the steak. Use it to baste the steak while grilling.
- Grill the steak 4 minutes per side for medium rare (based on 1-inch of thickness).
- Remove from the grill and rest on a rack, tented in foil for 5 minutes before slicing it on the diagonal.
- Enjoy with noodle salad, a spicy broccoli salad or lettuce cups and store bought Kimchi.
Keywords: Sesame Flank Steak
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