Grilled Korean Steak with Toasted Sesame Chimichurri

Suggested Wine Pairing: Nero d'Avola


  • 1 cup soy sauce or tamari
  • 2 Tbsp honey
  • 1-2 Tbsp Gochujang (Korean chili paste)
  • 1 inch fresh ginger, grated
  • 4 cloves garlic, grated
  • 1 Tbsp toasted sesame oil
  • 2 lbs skirt or flank steak


  • 1 cup fresh cilantro, chopped
  • 4 green onions, chopped
  • 1 jalapeƱo, deseeded and chopped
  • 2 Tbsp rice vinegar
  • 1/4 cup extra virgin olive oil
  • 1 lime, juiced
  • Kosher salt
  • 2 Tbsp toasted sesame seeds


In a large bowl or ziplock bag, combine steak, soy sauce, honey, Gochujang, ginger, garlic, and sesame oil. Cover and marinate in fridge at least 1 hour or overnight for best results.

Meanwhile, make the chimichurri. Combine all ingredients in a medium bowl and store in fridge until ready to serve.

Preheat grill or grilling pan on high.

Remove steak from its marinade and sear for 5-8 minutes then flip and sear other side for an additional 5 minutes, or until your desired doneness is reached. Remove steak from grill and allow to rest 10 minutes. Thinly slice steak against grain and serve topped with the chimichurri.