Marinated Flank Steak
Korean-Style Flank Steak with Gochujang Marinade
A simple marinade does all the heavy lifting here — citrus brightens the umami-rich soy sauce while gochujang adds its signature fermented heat. The lean cut benefits from every minute of marinating time, emerging charred outside and juicy within.
Four ingredients and twelve minutes — that's all it takes to turn an inexpensive cut into something that tastes like it came from a Korean barbecue joint. Flank steak gets a bad rap for being tough, but it's actually one of the most flavorful cuts on the cow when you treat it right.
Gochujang does the real work here, bringing that distinctive Korean heat that builds slowly rather than hitting you all at once. It's fermented, which means it adds depth alongside the spice — think of it as the Korean equivalent of miso paste. The soy sauce amplifies the meat's natural umami, while lemon juice (yes, lemon, not lime) brightens everything and helps tenderize the muscle fibers.
The beauty of flank steak lies in its grain structure. Those long muscle fibers that make it seem tough become incredibly tender when you slice against them at the right angle. Pair that with a marinade that actually penetrates the meat rather than just coating it, and you've got a weeknight dinner that feels special without any fuss.
Ingredients
- ⅓ cupextra-virgin olive oil
- ¼ cupsoy sauce
- ½ lemonfresh lemon juice
- 1 tbspgochujang
- 2 lbflank steak
Instructions
- Mix the olive oil, soy sauce, lemon juice, and gochujang in a shallow dish until smooth. Place the steak in the marinade, turning to coat both sides completely. Cover and refrigerate for at least 30 minutes, though overnight gives you deeper flavor penetration.⏱ 30 min
- Remove the steak from marinade and place on a rimmed baking sheet. Broil 4 inches from heat for 6 minutes per side for medium-rare, or grill over high heat to your preferred doneness. Let rest 5 minutes before slicing against the grain.⏱ 12 min
Tips & Tricks
- Score the steak lightly against the grain with a sharp knife before marinating — shallow cuts every inch or so help the marinade penetrate deeper.
- Room temperature steak cooks more evenly, so pull it from the fridge 20-30 minutes before cooking if you have time.
- Your knife angle matters when slicing — cut at a steep diagonal against the grain for the most tender bites.
- The marinade becomes a quick pan sauce if you strain and simmer it for 2-3 minutes after cooking the steak.
- Flank steak continues cooking as it rests, so aim for one degree under your target doneness.
Frequently Asked Questions
Can I substitute a different cut of beef?
Skirt steak works perfectly with the same cooking time. Sirloin flap steak is another good option. Avoid thick cuts like ribeye — they need longer cooking and the marinade won't penetrate as well.
What if I can't find gochujang?
Sriracha mixed with a teaspoon of miso paste gets you close, or use sambal oelek for pure heat without the fermented depth. The dish won't be authentically Korean but will still be delicious.
How do I know when it's done without a thermometer?
Press the center of the steak with your finger — medium-rare should feel like the flesh between your thumb and forefinger when you make an OK sign. It should also spring back slightly when pressed.
Can this be made ahead?
The steak actually improves with longer marinating — up to 24 hours in the fridge. Once cooked, it keeps for 3 days refrigerated and slices beautifully cold for salads or grain bowls.