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Gochujang steak with charred green onions
An easy, one-bowl marinade that uses the Korean staple gochujang to bring bold flavour to this flank steak. Topped with charred green onions to give it a crunch, this main packs a punch of flavour.
SERVES
6
Ingredients
- 1 (about 1 kg) flank steak
- 1/4 cup sliced ginger
- 4 garlic cloves, roughly chopped
- 1/2 cup (125 ml) gochujang, plus more for serving
- 1/2 cup (125 ml) light tasting beer, such as lager or pilsner
- 2 tablespoons (30 ml) rice wine or apple cider vinegar
- 2 limes, divided
- 1/4 cup + 2 tablespoons (60 ml + 30 ml) olive oil, divided
- 2 bunches green onions
- Kosher salt, to season
Directions
- Trim any sinew and/or silverskin off steak and transfer to a large zip-top bag. Add in the ginger and garlic and set aside.
- Whisk together the gochujang, beer, vinegar, juice of one lime and a quarter cup of oil in a medium bowl. Season well with kosher salt and pour over the steak. Press out as much air as possible from the bag before sealing and distribute the aromatics and marinade around the meat. Place the bag into a bowl to catch any leaks and transfer to the fridge for at least five hours or up to 12 hours, turning the bag occasionally.
- When ready to cook, remove the steak from the fridge and set it on the counter for 30 minutes to come up to room temperature. Meanwhile, preheat your grill to medium-high.
- Remove the steak from the marinade, pat dry with a paper towel and brush with one tablespoon of oil. Season with kosher salt and grill for seven to eight minutes per side or until cooked to your liking.
- Transfer the steak to a cutting board, tent with foil and rest for 10 minutes.
- Meanwhile, toss the green onions with the remaining tablespoon of oil and season with salt. Grill until charred and softened, about five minutes, turning frequently. Cut the remaining lime into wedges.
- Slice the steak against the grain and serve with the charred green onions, more gochujang and lime wedges. Enjoy!
