Korean Steak

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4 hrs 5 min


4 hrs 15 min



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.


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.

Nutrition (per serving)

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

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