Korean Steak


  • Prep Time4 hrs 5 mins
  • Total Time4 hrs 15 mins
  • Makes6 servings
Korean Steak

Photo: Erik Putz

Sweet + Salty + Spicy (just a little) = A steak dinner the whole family will enjoy.


  • 1/4 cup packed brown sugar

  • 1/4 cup low-sodium soy sauce

  • 3 tbsp rice vinegar

  • 1 tbsp sesame oil

  • 2 tsp sriracha

  • 2 tsp garlic, finely chopped

  • 2 lb. flank steak

  • 1 tbsp toasted sesame seeds

  • 1/4 cup green onions, sliced


  • In a bowl, whisk together brown sugar, soy sauce, rice vinegar, sesame oil, sriracha and garlic. Pour into a re-sealable plastic bag, add steak and seal, squeezing out all air so steak is fully submerged in marinade. Refrigerate for 4 hours or overnight. Let steak come to room temperature before cooking.

  • Preheat grill to medium-high. Grill steak, turning once, for about 10 min or until internal temperature is 125 to 130F. Let stand for 5 min, then slice against the grain. Sprinkle with green onions and sesame seeds before serving.

Nutrition (per serving)

Calories 225, Protein 31g, Carbohydrates 2g, Fat 9g, Sodium 121mg.
Excellent source of vitamin B12.


Short on marinade time?  Keep your steak at room temperature to marinate for up to 2 hours.

Lunch hack

Use any leftover steak to make lunch-ready Asian Beef Salad or Korean Steak Tacos.

Originally published in the Today’s Parent September/October 2018 issue. Photo by Erik Putz.

This article was originally published on Aug 23, 2018

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