Grilled Korean Steak with Gochujang Marinade and Sesame Scallion Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled beef steak marinated in spicy-sweet gochujang sauce served alongside a refreshing sesame scallion salad. This Korean-inspired beef recipe, ready in about 27 minutes, pairs flank steak, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Korean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tsp grated fresh ginger, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Place 1.5 lbs flank steak in a large resealable plastic bag and pour the marinade over it. Seal and refrigerate for at least 2 hours, preferably overnight.
  3. Step 3: Preheat grill to medium-high heat (about 450°F). Remove steak from marinade and brush with 2 tbsp vegetable oil to prevent sticking.
  4. Step 4: Grill steak for 4-5 minutes per side for medium-rare, or until desired doneness, letting it develop a charred crust.
  5. Step 5: While steak rests, toss 4 thinly sliced green onions with 1 tbsp toasted sesame seeds and 1 tbsp rice vinegar for a simple sesame scallion salad.
  6. Step 6: Slice steak thinly against the grain and serve topped with the scallion salad.

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