This reads like the dream of every barbecue lover who has even the slightest affinity with Asian cuisine. The Korean grilled flank steak impresses with its marinade and the modification of the chimichurri that is so popular in South America into an Asian chimichurri makes it perfect. But first things first. Not everyone knows what a flank steak is, but I’ll help you out.
The flank steak
Flank steak is a fascinating cut of beef that can be used in a variety of ways in the kitchen. Flank steak comes from the belly loin of the cow and is characterized by its long, flat shape. I have grilled and fried it as Thai flank steak skewers, prepared it as Korean finger food and used it thinly sliced for salads or sandwiches and in woks. The taste is intense and typical of beef, with a slightly nutty note.
In terms of texture, flank steak is relatively firm and fibrous. I recommend cutting it across the grain to achieve optimum tenderness. When cooked properly, it is juicy and aromatic – a real taste sensation for meat lovers. It is also characterized by its long, flat shape and intense marbling. Let’s take a closer look at the flank steak.
Origin and location of the flank steak
Flank steak comes from the belly lobe of the beef, or more precisely from the flank. It lies between the breast and hip of the animal. This muscle is frequently used by cattle, which gives the meat its characteristic structure. The location of the flank steak explains its elongated shape and pronounced grain. It is usually 50-70 cm long and 12-20 cm wide. The thickness varies between 1.5 and 3 cm.
Due to its location, the flank steak contains little fat, but has fine veins of fat running through it. This makes it a lean yet tasty piece of meat. Medium-rare to medium is the ideal cooking level for optimum flavor and tenderness.
The flank steak impresses with its intense, spicy beef flavor. It has a stronger aroma than many other cuts, which makes it very popular with meat lovers. The fine marbling ensures a juicy taste experience. Despite the low fat content, the meat remains tender and juicy when prepared correctly. I find the taste robust and earthy, with slightly nutty notes. It harmonizes well with strong spices and marinades without losing its own flavour.
Marinade for Korean flank steak
Even though a flank steak is a treat on its own with just salt and pepper, it is perfect for a marinade. For our Korean marinade, we need ingredients that are often used in Asian cuisine, such as soy sauce, garlic and ginger. We also need two ingredients that are firmly established in Korean cuisine: Gochujang chili paste* and roasted sesame oil*. The marinade is supplemented with sugar.
The marinade is quick to make and doesn’t take too long to soak into the flank steak. Two to three hours chilled marinating is sufficient, but it doesn’t hurt to marinate overnight either.
Chimichurri
Chimichurri is a spicy sauce that originated in Argentina and Uruguay. I find it fascinating how this green delicacy has found its way into kitchens all over the world. The typical ingredients are chopped parsley, garlic, olive oil, vinegar and chili peppers, which together make a perfect accompaniment to grilled meat. However, there are countless variations of chimichurri, and you should definitely try my classic version.
The history of chimichurri dates back to the 19th century. The name may come from Basque immigrants who used the word “tximitxurri” for “a mixture of several things”. But there is also another story. This other explanation traces the name back to a British meat trader called “Jimmy Curry”. His sauce supposedly became known as “Jimmy’s Curry”, which evolved into “Chimichurri”. It is interesting to see how this sauce has developed over time and how it has now found its way into Asian cuisine.
Chimichurri is used in many different ways in modern cuisine. I like to use it as a marinade, dip or condiment for various dishes. Its versatility makes it a popular ingredient in barbecue recipes and vegetarian options alike.
Chimichurri in the kitchen
I have found chimichurri to be a versatile condiment. It gives dishes a fresh, herby taste and a pleasant spiciness. I like to use chimichurri as a marinade for meat and fish. I rub it into the food and leave it to marinate for a few hours. The acidity in the chimichurri makes the meat tender.
I often serve chimichurri as a sauce with grilled steak or chicken. I put a spoonful of it directly on the meat or serve it separately. It also goes very well with grilled vegetables. Sometimes I mix chimichurri into yogurt or mayonnaise for a creamy dip. It tastes great with chips or as a spread on bread.
Asian chimichurri
So much for the ever-popular South American cuisine. The question remains as to why this is an Asian chimichurri. It’s actually quite simple: a few ingredients are changed or added and the result is an Asian touch or Asian character, an Asian chimichurri.
Parsley is replaced by coriander, spring onions, garlic, soy sauce, lime, roasted sesame oil and Gochugaru chilli flakes*, with their intense aroma but mostly mild heat. While olive oil often forms the basis for classic chimichurri, here I use the finest dragon’s head oil from “Der Ölacker”. If you are not yet familiar with this outstanding oil with its high linoleic acid content and the natural, regional oils from “Der Ölacker” in general, you should definitely take a look.
Whether this Asian chimichurri is still chimichurri is up to you, but it is a more than terrific dip for a wonderfully marinated and Korean grilled flank steak.
PrintKoreanisch gegrilltes Flanksteak mit asiatischem Chimichurri
- Total Time: 0 hours
Ingredients
500g Flanksteak
Für die Marinade
250ml helle Sojasauce
2 EL Gochujangpaste
1 EL Zucker
1 EL geröstetes Sesamöl
3 cm frischer Ingwer, fein gehackt
3 Knoblauchzehen, fein gehackt
1/2 TL Gochugaru Chilipulver (nach Belieben)
Für das Chimichurri
1 Handvoll frisches Koriandergrün
5 Frühlingzwiebeln
1 Jalapeno oder andere Chili nach Belieben
2 EL Reisessig
50 ml Drachenkopföl
Saft einer Limette
1 EL Sojasauce
1 TL geröstetes Sesamöl
1/2 TL Gochugaru Chilipulver
Instructions
Das Flanksteak parieren und von überschüssigem Fett, Sehen, etc. befreien.
Alle Zutaten für die Marinade gut verrühren bis sich der Zucker aufgelöst hat. Das Flanksteak dann für 2 bis 12 Stunden gekühlt marinieren. Das geht am besten in einem Gefrier- oder Ziplockbeutel, da das Fleisch so gut von der Marinade umschlossen wird.
In der Zwischenzeit aus den Zutaten das asiatische Chimichurri zubereiten und ziehen lassen. Nach Belieben Drachenkopföl hinzufügen, um die gewünschte Konsistenz zu erreichen.
Den Grill auf hohe Hitze bringen. In Abhängigkeit von der Dicke des Flanksteaks dieses direkt unter mehrmaligen Wenden grillen, oder zuerst direkt grillen und anschließend indirekt bis zur gewünschten Kerntemperatur ziehen lassen.
Das Flanksteak dann ein paar Minuten ruhen lassen, aufschneiden, mit Chimichurri servieren und asiatische Gaumenfreuden genießen.
- Prep Time: 3 Stunden
- Cook Time: 1 Stunde
- Method: Grillen
- Cuisine: Koreanisch