Korean Style Flank Steak

This Korean-inspired flank steak gets its bold flavor from an overnight soak in soy sauce, sesame seeds, garlic, ginger, and dark corn syrup. That corn syrup might raise an eyebrow if you’re used to seeing sugar or honey in Korean marinades, but it caramelizes beautifully under the broiler and gives the meat a glossy, sticky char.

Scoring the steak before it hits the marinade is a step worth doing right. Cut shallow crosshatch lines into both sides so the soy and sesame can penetrate past the surface. Flank steak is a lean, tight-grained cut, and without scoring, the flavor stays on the outside.

Broil it fast and hot, about 8 minutes total with one flip. Slice against the grain on a sharp diagonal for thin, tender strips.

Pro Tips

• Marinate overnight for the deepest flavor. A few hours works, but overnight transforms the meat.
• Let the steak rest 5 minutes after broiling before slicing. This keeps the juices in the meat instead of on the cutting board.
• Watch closely under the broiler. The corn syrup can go from caramelized to burned in seconds.

Variations

• Swap corn syrup for honey or brown sugar for a more traditional Korean bulgogi flavor.
• Grill over high heat instead of broiling for smoky char marks.
• Serve sliced over steamed rice with kimchi and pickled cucumber on the side.