Best Grilled Korean Steak Recipes

KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS AND WARM TORTILLAS

Steps:

• Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.

GRILLED KOREAN-STYLE SKIRT STEAK

Steps:

• Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
• Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
• Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.

KOREAN-STYLE GRILLED FLANK STEAK

Steps:

• Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
• Prepare a gas grill for direct-heat cooking over medium-high heat.
• Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
• Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS

Steps:

• Preheat grill.
• Combine sugar, soy sauce, sake, garlic, scallions(white part only-reserve the green part), ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes and up to overnight, turning once.
• Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare. If you like, reduce remaining marinade by about half and use to drizzle over grilled meat.
• Brush the remainder of the scallions(the green parts) with the oil and season with salt and pepper and grill them with the meat.
• Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.
• Enjoy!

GRILLED FLANK STEAK IN KOREAN MARINADE

Steps:

• Score the flank steak the diagonally on both sides. Cut the steak across the grain (this is also usually on the diagonal) into strips about 3 inches wide. Once all tenderizing cuts have been made, cut into serving sized pieces still large enough to grill.
• Mix vegetable oil and sugar together in gallon sized Ziplok bag. Add flank steak and soak for 20 minutes (this tenderizes the meat).
• Meanwhile mix remaining ingredients as marinade. Add mix to steak in bag and refrigerate for 4 hours, turning occassionally. Grill over hot fire about 2 minutes per side.

GRILLED KOREAN-STYLE SKIRT STEAK

Steps:

• Pierce the steak a few times with a fork.
• Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, for 2 to 3 minutes. Transfer to a plate to cool.
• Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 tsp salt and 1/2 tsp pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges, and bacon, turning to coat. Cover and refrigerate for at least 4 hours and up to overnight.
• Remove the steak, bacon, and onion wedges from the marinade with a slotted spoon. Heat a grill pan over high heat. If using the outdoor grill, make sure your charcoal is medium high heat. Put your onions, peppers, and bacon pieces in a grilling skillet or basket. Grill the onion wedges, peppers, and bacon pieces, turning until charred and brown, 8 to 10 minutes.
• Grill the steak until charred, 4 to 5 minutes per side for medium rare.

WEIGHT WATCHERS KOREAN-STYLE GRILLED FLANK STEAK

Steps:

• Put flank steak into a shallow glass or ceramic dish.
• To make marinade, combine garlic through to sesame oil in a blender and blend until smooth.
• Pour half the marinade over flank steak, turn over to coat both sides, cover and refrigerate for at least 30 minutes and up to 24 hours. Refrigerate remaining marinade as well.
• Prepare coals for grill.
• Grill flank steak for 5 to 7 minutes on each side for medium-rare. Set on a cutting board to rest while you finish salad.
• Put remaining marinade into a small saucepan and add 3 tablespoons water. Bring to a simmer over very low heat and cook for 3 to 4 minutes.
• In a large bowl, toss watercress, scallions and carrot with warm marinade.
• Slice flank steak into thin strips. Pour any juice from meat over salad and toss it inches Serve flank slices alongside salad.

KOREAN-STYLE GRILLED FLANK STEAK

Steps:

• Stir together soy sauce, veinegar, ginger, garlic, Sriracha, sugar and sesame oil.
• Prepare a gas grill for direct-heat cooking, and grill the steak, covered, turning over once for 6-8 minutes for medium-rare.
• Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

GRILLED KOREAN STEAK

Steps:

• In large resealable food-storage plastic bag, mix all ingredients except beef.
• Score beef crosswise by making cuts 1/2 inch apart and 1/4 inch deep (beef will absorb more of the marinade and cook more evenly). Place beef in bag; seal bag and turn to coat. Refrigerate 2 hours to marinate, turning bag once after 1 hour.
• Heat gas or charcoal grill. Remove beef from marinade; reserve marinade in 1-quart saucepan. Pat beef dry with paper towel. Place beef on grill over medium heat. Cover grill; cook 10 minutes. Turn beef; cover grill and cook 10 to 15 minutes longer for medium-rare (145°F). Cook 2 minutes longer for medium (160°F).
• Meanwhile, heat reserved marinade to boiling over medium-high heat; boil 3 minutes, stirring frequently. Remove and discard garlic.
• To serve, cut beef into slices; spoon sauce over beef.