Recipe courtesy of Gourmet Magazine

Grilled Korean-Style Steaks with Spicy Cilantro Sauce

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  • Level: Intermediate
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 6 servings
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3/4 cup plus 3 tablespoons soy sauce

1/4 cup medium-dry sherry

3 tablespoons sugar

1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic

1 tablespoon plus 1/2 teaspoon Asian sesame oil

1 teaspoon dried hot red pepper flakes

6 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 pound each

3/4 cup chopped fresh cilantro (including roots and stems)

1/3 cup vegetable oil

1 tablespoon fresh lime juice

1/2 teaspoon minced seeded fresh habanero or serrano chile (optional)

1 (4-inch-long) fresh hot red chile, chopped (optional)


  1. Stir together 3/4 cup soy sauce, sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13 by 9 by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour.
  2. Prepare grill for cooking.
  3. Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using.
  4. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices. Serve remaining sauce on the side.

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