This Korean BBQ flat iron steak is marinated in the most amazing gochujang marinade and grilled to mouthwatering perfection. It’s the perfect dish for those summer BBQs, or just curling up alone and devouring it while binging on Netflix!
I choose devouring the whole thing while Netflix binging. That’s just how I roll.
Having just finished Korean cuisine month in May, I still have all the flavors floating around in my head. And a whole tub of that amazing gochujang in the fridge.
So was created this Korean style grilled flat iron steak….You’re welcome.
My original intent was to use a skirt steak, but alas, I was unable to get it at my grocery store, so I went with the flat iron.
And because I was dealing with a lightly tougher cut than anticipated, I learned this awesome new trick. Add a 1/2 tsp. of baking soda in your marinade during the last 15 minutes, and it will help to tenderize the beef.
This tip totally works guys!
I learned this technique while reading this post from Maggie Zhu over at Omnivore’s Cookbook, who apparently got it from Cook’s Illustrated (where is my Cook’s Illustrated BTW ???).
Anyways, I tried it and was quite please with the results. The flat iron steak came out perfectly tender and delicious. You can eat it so much faster when you don’t have to spend days chewing.
If you were following me during Korean food month, you probably already have all these ingredients. If not, you can find most of it at your grocery store or Asian market, or you can buy them through these Amazon link (affiliate links – I earn a small commission if you buy through these links to help me pay for keeping this site up).
How to Make this Gochujang Marinated Flat Iron Steak
This is one of the most flavorful steaks you will ever make. For real.
With umami flavors like soy sauce and fish sauce and that oh-so-delicious Korean gochujang, we just can’t go wrong.
Plus it’s so easy.
Combine all the gochujang marinade ingredients, except the baking soda, in a bowl. Add the steak and refrigerate overnight.
About 15 minutes before you’re going to throw the steak on the grill, add the baking soda to the marinade. Be sure to reserve the marinade. You’re going to want this deliciousness later.
Heat the grill to 500 degrees (or hotter if you can get it there). My grill hangs out around 500 degrees at full blast.
Grill for 2-3 minutes per side, depending on desired doneness. For rare, grill for 2 1/2 minutes.
I like a bloody rare piece of meat, so I err on the side of caution and usually go for about 2 minutes. Obviously, if you like your steak more done, add more time.
Remove from the grill and let rest for about 10 minutes. This will let the juices redistribute in the meat so they won’t all run out when you cut into it.
While the beef rests, heat the reserved marinade in a microwave safe bowl until it boils.
Slice the beef lengthwise into 1/4″ slices. Serve drizzled with reserved marinade and garnish with sliced green onions and fried garlic.
Now try to tell me this isn’t one of the best (if not THE best) steak ever.
If you’re a beef lover like I am, you’re going to love these other recipes too:
Instant Pot Vietnamese Beef Pho
Spicy Braised Oxtails
White Wine Braised Short Ribs
Korean Beef Egg Rolls
Japanese Beef Curry Udon
Bo Luc Lac (Vietnamese Shaking Beef)
Korean Beef Nachos with Korean Cheese Sauce
Did you make this gochujang marinated flat iron steak? Leave a comment below and let me know how it turned out!
Flat iron steak marinated in a delicious umami packed gochujang marinade will bring life to those summer BBQs!
- 1 lbs. flat iron steak
- Green onions (optional garnish)
- Fried garlic (optional garnish)
- 3 tbsp. gochujang (Korean chili paste)
- 1/4 cup rice vinegar
- 1 tbsp. soy sauce
- 1 clove garlic, minced
- 1 tbsp. fish sauce
- 1/2 tsp. gochugaru (Korean chili flakes)
- 1/2 tsp. baking soda
- Combine all marinade ingredients (except baking soda) and add beef. Let marinade overnight.
- Remove marinade form fridge and add 1/2 tsp. baking soda. Mix and let beef sit for another 15-20 minutes.
- Heat the grill to 500 degrees.
- Remove beef from marinade and place on the grill, reserving the excess marinade. Grill for 2-3 minutes per side, depending on desired doneness. For rare, grill for 2 1/2 minutes.
Remove and let rest for 10 minutes to let juices set.
- While resting, heat the reserved marinade in the microwave for 3 minutes, or until it boils to remove any bacteria.
- Slice and garnish with sliced green onions, fried garlic and reserved sauce.
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