Okay…let me just start by pointing out that I know I say what I’m about to say a lot: “This is the best thing ever.” And I can truly tell you that I fully believe my descriptions every single time! I will never rave about a recipe that I’m actually not that crazy about.
So…you have to believe me and try not to roll your eyes when I say that this is SERIOUSLY the best flank steak I have ever had. Ever. Not only is it the best flank steak I’ve ever had, it’s also one of the best recipes I’ve ever posted all around…not just the flank steak category.
I’m sorrryyyyyyyyyyy that I sound like a broken record 99.8% of the time in all of my posts, but it would be an injustice to this heavenly steak if I didn’t describe it accurately. Do you want that? Do you??? Best thing ever. Drop the mic.
I read somewhere that pureed pear is a traditional ingredient in Korean marinades (specifically Bulgogi), and that fun fact was too awesomely weird not to try. Apparently there are enzymes in pears that break down meat, hence why they are perfect for marinades!
This worked a billion times better than I anticipated – the meat was literally melt-in-your-mouth tender. You can pull it apart with your fingers…and it’s flank steak! A traditionally tough meat! Not only was it tender, but ohhhh my goodness, was it flavorful. Along with pear in the marinade, there was also garlic, ginger, soy sauce, rice vinegar, sesame oil, brown sugar, pepper flakes, and black pepper. Flaavvaaa city.
It is indescribably delicious!
You will be in love. I promise.
Hey…did you know that Target’s dollar spot already has fall stuff? I went for an innocent trip to Target to buy soap, walked into the store, and BAM – I get slapped in the face with a fall themed dollar spot. So obviously I had to buy 50% of it. If you think I have enough self control to avoid inexpensive and amazing fall decor, you think too highly of me…but thank you for your faith.
Went to Target for soap, left with two fall place mats, three fall candles (faves), 1 ceramic pumpkin for my kitchen table’s centerpiece, and two fall-themed dish towels (super cute – one has instructions on how to cook a turkey ?). Like…what happened. It’s still August.
Last year I made it to early September before I gave in and went full fall, this year I made it to late August…What is next year going to be like? Am I going to be breaking out pumpkins in July? Time will tell, I suppose.
For now, I blame Target and their offensively cheap and awesome fall stuff. It’s manipulation…that’s all it is. Manipulation. It’s hard to be bitter when my kitchen is filled with the smell of their $3 Vanilla Pumpkin candles, though. Target…you are so bittersweet.Print
Easy Korean Flank Steak
- Yield: 7 servings 1x
- 1.5 – 2 pound flank steak, cut into thin slices
- A few tablespoons vegetable oil (amount you need will vary)
- For the marinade:
- 5 cloves finely minced garlic
- 1 tablespoon minced or grated ginger
- 1/4 cup soy sauce (Tamari if gluten free)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 Asian pear OR 1 Bosc pear – peeled, core removed, pureed in a blender with 2 tablespoons of water (or however much you need to make it a smooth puree)
- 1 tablespoon brown sugar
- 1 teaspoon pepper
- 1 pinch pepper flakes
- For garnishes:
- Toasted sesame seeds
- Green onions
- Place your steak slices in a large ziplock bag (I used gallon sized)
- Add all the marinade ingredients to the bag along with the steak
- Seal the bag, mix together thoroughly, and let sit in your fridge for at least 1 hour
- When ready, heat a large skillet or wok over medium high – high heat (your pan needs to be hot so the steak can get a good, hard sear in a short amount of time)
- Add a bit of vegetable oil and cook your steak in batches. Do not overcrowd your steak or it won’t brown. Cook it kind of like you do bacon slices
- Your pan should be hot enough and your steak slices should be thin enough that you only need a minute or two per side – it cooks very quickly
- When all your steak is cooked, garnish with sesame seeds and green onions and serve!
Nutrition info is for a 4oz serving of flank steak.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy steak recipes? Check these out: