Flank Steak Barbecued Korean Style

A tootle-tastic recipe from Karen Anderson

2013 Sep/Oct


  • 2-3 lbs. flank steak
  • 1/2 c. soy sauce
  • 1/2 c. sugar
  • 2 T. toasted sesame oil
  • 4 T. lime juice
  • 7 garlic cloves, minced
  • 1 T. Gochujang (Korean hot pepper paste)


Score the steak with a sharp knife and place it in a Ziploc bag. Whisk the remaining ingredients together and add them to the bag. Marinate the meat overnight or for at least 4 hours. Remove the meat, pat it dry and bring it to room temperature (about one hour) before grilling. Preheat the grill to medium high. Place the marinade in a saucepan and let it simmer until syrupy while you cook the steak. Grill the steaks 4 to 6 minutes per side. Remove them and rest them on a rack, tented in tinfoil for 5 minutes. Slice the steaks on the diagonal.

Serves 8-10.