Korean Flank Steak marinated in a bold soy-ginger blend and served with fresh Asian chimichurri for the ultimate summer grilling fusion recipe.

Scale

2 pounds flank steak

1/4 cup soy sauce

1/4 cup cola

2 tablespoons brown sugar or honey

4 garlic cloves, grated

1 teaspoon fresh ginger, grated

1 tablespoon vegetable oil

1 tablespoon toasted sesame oil

1/4 teaspoon ground black pepper

1 cup cilantro, finely chopped

1/2 cup basil leaves, finely chopped

4 green onions, finely chopped

4 garlic cloves, minced

2 tablespoons rice wine vinegar

1 lime, juiced

3 tablespoons olive oil

1/2 teaspoon toasted sesame oil

1 tablespoon toasted sesame seeds

Salt to taste

1. Poke the steak multiple times with a fork.

2. Combine marinade ingredients in a bowl or resealable bag.

3. Add steak and marinate up to 4 hours in refrigerator.

4. Preheat grill to 400-450°F and oil grates.

5. Grill 4-5 minutes per side until desired temperature.

6. Rest 10 minutes tented with foil.

7. Slice against the grain and serve with chimichurri.

8. Combine all chimichurri ingredients and let sit 20 minutes before serving.

Bring steak close to room temperature before cooking.

Use a meat thermometer for accuracy.

Let chimichurri sit before serving for best flavor.