The Tatted Home Chef
Korean BBQ Flank Steak with Garlic Udon noodles
Korean bbq can be made with any good quality cut of meat. Flank steak is full of beefy flavor but somewhat tough, but this marinade tenderizes the flank steak.
1 flank steak 1.5 to 2 pounds
2 scallions/green onions roughly chopped
1 pack Udon noodles
1/2 cup tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons rice wine or mirin or white wine
2 tablespoons pineapple juice
1 1/2 tablespoons minced garlic
1 tablespoon finely minced ginger
1 tablespoon sesame oil
Salt and pepper
1 tablespoon Gochujang chili sauce
In a bowl whisk together the marinade ingredients and any optional items you want to add
Put the flank steak gallon-size plastic bag. Pour 3/4 of the marinade over the steak and mix until evenly coated. Save the remaining marinade to brush over top during grilling and a dash for noodles.
Marinate the steak for at least 1 hour (overnight is best)
Place the steak on a grill over medium-high heat for 3-4 minutes per side for medium doneness, and turn 90 degrees after 2 minutes for grill marks.
Brush with the marinade on the last flip
Let the steak rest for a few minutes
Warm up Udon noodles, with a splash of marinade and fresh garlic
Slice the flank steak down the middle lengthwise, then thin slices against the grain and garnish with sesame seeds and green onions