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Korean Flank Steak with Chimichurri

I am always drawn to restaurant menu items with Chimichurri. In fact, sometimes I don't even like the particular meat it's paired with but I will still order it just to eat the Chimichurri. Until recently I had no idea how easy Chimichurri is to make. But, now that I have an incredibly delicious and easy recipe, I can make it anytime I want and top it with whatever meat I choose. In this particular dish I paired chimichurri with Flank Steak because my husband is a master griller with Flank Steak and it's a good excuse to grill!

Chimichurri traditionally is an uncooked oil-based red or green sauce used for topping meat. It is originally from Argentina or Uruguay - so it seems nontraditional to pair it with a Korean marinated Flank Stake. This is not exactly a traditional Chimichurri with the sesame seeds and green onion but trust me, this combination is stellar and the Chimichurri is definitely the star of this dish!

It is best to marinate the flank steak for at least 6 hours. I usually do a full 24 because, why not?! The flavor is just that much better. This recipe calls for Gochujang paste but if you do not have this you can substitute >> 1 tablespoon red chilli pepper flakes moistened with soy sauce and add a little sugar until it makes a paste.

PRO TIP: add Gochujang to your amazon cart as I have many more recipes that use this!

This will quickly become one of your go-to meals for entertaining. It's a crowd pleaser and is good any time of the year!


  • 1 cup coconut aminos or low sodium tamari (I use coconut aminos for everything)

  • 1 tablespoons gochujang or paste from above

  • 2 inches fresh ginger - peeled & grated

  • 5 garlic cloves choped

  • 2 tablespoons honey

  • 1 tablespoon toasted sesame oil

  • salt and pepper

  • red chilli flakes (optional)

  • 2 lbs flank steak


Place all ingredients in a bag or bowl and marinate flank steak for 6 hours or up to 24 hours. When ready, heat the grill and grill to desired tenderness. Let flank steak sit for 5- 10 minutes before you cut it. When cutting, go against the grain. Serve with Chimichurri!


  • 2 tablespoons toasted sesame seeds - put seeds in the oven on broil for about 3-4 minutes. When they reach a golden brown color they are done.

  • 1 cup fresh cilantro, chopped

  • 4 green onions, chopped - not the white part

  • 1 jalapeño, seeded and chopped

  • 2 cloves garlic

  • 1 small red chili

  • 3 tablespoons rice vinegar

  • 1/4 cup extra virgin olive oil

  • juice of 2 limes

  • salt and pepper to taste


Chop, chop, chop and combine all ingredients.

*Adapted from Epicurious, Bon Appetit and Half Baked Harvest

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