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Korean BBQ Flank Steak

Korean BBQ Flank Steak


Using easy-to-find ingredients, Chef Joanna Tymkiw creates an epic home Korean meal!

Thin slices of steak sit on top of a bed of rice, wrapped in a lettuce leaf.


1 pound flank steak
1/4 cup soy sauce
1/4 cup red pepper paste
4 cloves minced garlic
2 tablespoons minced ginger
1 Korean pear, chopped and blended
4 green onions, minced
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoons sesame oil


  1. Mix all ingredients together in a bowl.
  2. Pour the mix onto a baking dish (or in a resealable bag). Make sure meat is covered with marinade. 
  3. Let rest in fridge for 6-8 hours. Do not over-marinate.
  4. Grill 5-8 minutes per side or until desired doneness is achieved. 
  5. Let rest for 10 minutes on board once cooked. Slice thinly. 
  6. Serve in lettuce cups with rice, kimchi, red pepper paste and green onion.

More Dinner Recipes:
Chicken Marsala
Quick-in-the-Pan Ginger Pineapple Pork
Osso Buco


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