Korean Flank Steak
recipe

A delicious Korean flank steak that combines grilling with Asian flavors. This dish is perfect for summer barbecues and offers a unique taste experience.
Preparation Time: 2 hours (including marinating)
Serving Size: 4

Ingredients

- Flank steak:
- 600-800 g beef flank steak
- Marinade/Sauce:
- 2 tbsp gochujang paste (Korean chili paste)
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 3 tbsp sugar
- A splash of lime juice
- Asian Pickled Cucumbers:
- 1 cucumber
- 3 tbsp water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp sesame seeds
- (fresh chili, optional)
- Additionally:
- Lettuce
- Chives or green onions
- Sesame seeds
- Tortilla wraps

Instructions

1. Prepare the marinade by mixing all marinade/sauce ingredients together. Let it sit for about 15 minutes.
2. Use about 1/3 of the sauce to marinate the meat. Spoon the marinade over the meat on both sides.
3. Place the meat in a plastic bag or on a plate covered with plastic wrap and refrigerate for 1-2 hours, turning occasionally.
4. Prepare the cucumbers: Thinly slice the cucumber and place all cucumber ingredients in a sealed container. Shake vigorously and let it marinate for half an hour.
5. Take the meat out of the refrigerator about 30 minutes before grilling.
6. Preheat the grill and cook the meat over direct heat for 4-7 minutes on each side until medium-rare.
7. Wrap the grilled meat in foil and let it rest for 5-10 minutes. Slice against the grain into thin strips.
8. Drizzle the remaining sauce over the meat. Serve the meat, pickled cucumbers, and lettuce inside or separately with the tortilla wraps.

Nutritional Information (per serving)

- Calories: 400 kcal
- Protein: 30 g
- Carbohydrates: 20 g
- Fat: 25 g
- Fiber: 2 g

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