Did you know international flavors are perfect for grilling? The Godfather shares one of his new favorites, a grilled bulgogi flank steak, inspired by Korean cuisine! We love to serve it over rice and make rice bowls! This post is part of the #CookoutWeek series.
I am fortunate to have had my first experience with Korean food with the Godmother while we lived in California. On one of our getaways to the Bay Area, we stayed in Mountain View, and for dinner we went to a Korean restaurant not far from Google headquarters. The restaurant’s specialty was bibimbap, a meat, vegetable, sauce, and rice dish served on a scalding-hot stone plate. The plate is so hot it sizzles when it is served to you, and the best parts are arguably the first bite with the sauce, or the end where you’re scraping the rice from the bottom of the plate. The entire meal is a wonderful experience, and one that takes you on a journey of heat, flavor, and crispiness.
One of the bibimbap plates we ordered had bulgogi beef, which was absolutely tasty. Bulgogi beef is not limited to bibimbap…you see it often in Korean or Mongolian-style barbecue, and in some places in appetizer form. Bulgogi translates to “fire meat” and is typically made with beef, marinated in a sauce, then grilled until tender and sliced thin or sliced thin then grilled depending on preparation.
We had a packet of flank steak in our freezer and I wondered what to do with it. I really wanted to grill, but wanted to do something different. I found inspiration from this website, and learned I could make bulgogi-style beef with my charcoal grill. I modified the process somewhat from the recipe, but the smell and flavor that it produced has us fondly recalling our bibimbap meal in Mountain View.
We prefer our steak cooked medium, so I wrote the recipe to result in a medium doneness on the meat. The grilling time can be adjusted to one’s desire of doneness without sacrificing flavor, as the steak marinates overnight. Now all we need are the bibimbap plates to have some of that crispy rice as well! Enjoy!
- ½ cup soy sauce
- ½ cup yellow onion, finely chopped
- ¼ cup packed light brown sugar
- ¼ cup dark sesame oil
- 2 tbsp dry sherry
- 1 tbsp ground ginger
- 1 tsp red pepper flakes
- 5 cloves garlic, minced
- 1 2-3 lb flank steak
- Combine all ingredients in a gallon-sized plastic container. Ensure ingredients are in a consistent mixture before adding the flank steak. After adding the steak, let it marinade overnight in the refrigerator.
- Take the container outside of the refrigerator as you prepare the grill. You may remove the steak from the container, but do not discard the marinade yet. Heat the grill to 350 degrees Fahrenheit.
- Place the steak on the grill over direct heat with the fattiest side facing up. Grill for 10 minutes.
- Apply some of the excess marinade to the steak immediately upon flipping, and grill for another 10 minutes. This will result in a medium doneness, but you can adjust the grill time according to your desired level of doneness.
- Remove the steak from the grill and let it rest for five minutes covered in foil. After resting, serve the steak by making thin slices across the grain.