Filed Under: Beef, Child, Dinner, Father's Day, Pregnancy, Under 20 Mins

Korean Flank Steak

Not only does this speedy marinade add delicious flavour but it makes traditionally tough flank steak super tender. For maximum tenderness, don't cook past medium-rare.

January 28th, 2011

"The kids ate it up and my husband, who's normally not a big meat eater, had seconds. Hannah is vegetarian so I used some extra marinade and made her some grilled tofu-it turned out great!" - Jenn Shouldice, Mom of Hannah, 9, Amy, 7, and Gregory, 5, Toronto.
6 Servings
Prep Time
Prep To Freezer: 6 Minutes; On The Table: 8 Minutes
  • 1/4 cup chopped green onions
  • 1/4 cup low-sodium soy sauce
  • 1/2 cup defrosted orange juice concentrate
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 2 tbsp sesame oil
  • 1 tsp rice wine vinegar
  • 1-1/4 lb flank steak (about 1-inch thick)
  1. Combine green onions, soy sauce, orange juice concentrate, ginger, garlic, sesame oil and vinegar in a resealable freezer bag

  2. Add steak and gently massage marinade into meat


  4. Press out air and seal completely; freeze

  5. Prior to cooking, defrost in refrigerator overnight

  6. TO COOK:

  7. Remove steak from refrigerator 30 minutes before cooking

  8. Heat grill pan over high heat and scrape off excess marinade

  9. When pan starts to smoke, spray meat with oil and set in pan; grill for 3-4 minutes per side for medium-rare (125ºF)

  10. Transfer to platter and cover lightly with foil for 5 minutes

  11. Slice meat thinly against the grain and serve

Nutrients Per Serving

197 calories, 10 g fat, 7 mg calcium, 246 mg sodium, 2 g carbohydrates, 0 g fibre, 24 g protein. Excellent source of protein. Excellent source of vitamin B12. Good source of niacin.

Korean Flank Steak