Korean Marinated Flank Steak

Korean Marinated Flank Steak

19 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    8 h 30 m
Recipe by  suze

“This is a great marinade for flank steak, my mom got it from a Korean friend when my dad was stationed overseas in the Army 50 years ago.”

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Adjust Servings

Original recipe yields 6 servings



  1. Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
  2. Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
  3. Preheat a grill for medium-high heat.
  4. Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.

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Reviews (19)

Rate This Recipe


Excellent! It marinated for 2 whole days in the marinade. As I didn't have low-sodium soy sauce nor meat tenderizer, I substituted 1/2 soy sauce, 1/2 water & 2-4 Tblsp. pineapple juice, respectively. Will make this again. I served it with steamed (pearl) rice, Kor. green onion salad, & several lettuce leaves per person. We ate the thinly sliced meat Korean-style, wrapping all the foods in the leaves, & optionally dipping into a soy sauce & rice vinegar dip.



Our family and friends love it. They look forward to every time it is on the menu. Instead of using meat tenderizer we marinate two nights. One night in sprite to tenderize and the second night in the rest of the ingredients.



Four stars as written, five stars with my tweaks! I made a 2 lb flank steak and knew that the marinade volume was way too much. I halved everything but the garlic and ginger, in fact I doubled the garlic and ginger! Also put in a healthy squirt of Sriracha for sweet heat. I also omitted the meat tenderizer, I don't think its needed if you fork your steak well. Marinade and steak went into my FoodSaver canister for 2 hours, but there was so much marinade that I couldn't bear to toss it! It went into a saucepan with 1/2 cup of water to tone the harshness of the soy sauce and raw onion, then thickened with arrowroot. Served the sauce with the steak at the table and it was a huge hit. I served it with an Asian style quinoa pilaf which was much more flavorful and healthy than rice. Dinner was amazing! I'll make this again!

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Amount Per Serving (6 total)

  • Calories
  • 417 cal
  • 21%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 46.5 g
  • 15%
  • Protein
  • 24.1 g
  • 48%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 3661 mg
  • 146%

Based on a 2,000 calorie diet



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Marinated Flank Steak


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Spicy Lime-Cilantro Marinated Flank Steak