Gochujang Flank Steak, as seen on Mary Makes It Easy, Season 1.
Recipe courtesy of Mary Berg

Gochujang Steak with Charred Green Onion

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  • Level: Easy
  • Total: 6 hr (includes marinating and resting times)
  • Active: 30 min
  • Yield: 6 servings
An easy, one-bowl marinade uses the Korean staple gochujang to bring bold flavor to this flank steak. Topped with charred green onions to give it a crunch, this main packs a punch of flavor.



  1. Trim any sinew and/or silver skin from the steak and transfer to a large zip top bag. Add in the ginger and garlic and set aside.
  2. Whisk together the gochujang, beer, vinegar, juice of 1 lime and 1/4 cup of the oil in a medium bowl. Season well with kosher salt and pour over the steak. Press out as much air as possible from the bag before sealing and distribute the aromatics and marinade around the meat. Place the bag into a bowl to catch any leaks and transfer to the fridge for at least 5 hours or up to 12 hours, turning the bag occasionally.
  3. When ready to cook, remove the steak from the fridge and set on the counter for 30 minutes to come up to room temperature. Meanwhile, preheat your grill to medium-high.
  4. Remove the steak from the marinade, pat dry with a paper towel and brush with 1 tablespoon of oil. Season with kosher salt and grill for 7 to 8 minutes per side or until cooked to your liking.
  5. Transfer the steak to a cutting board, tent with foil and rest for 10 minutes.
  6. Meanwhile, toss the green onions with the remaining tablespoon of oil and season with salt. Grill, turning frequently, until charred and softened, about 5 minutes. Cut the remaining lime into wedges.
  7. Slice the steak against the grain and serve with the charred green onions, more gochujang and lime wedges.