1 cup low sodium soy sauce or tamari
2 tablespoons honey
1-2 tablespoons Gochujang (Korean chili paste)
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1 inch fresh ginger, grated
4 cloves garlic, grated
1 tablespoon toasted sesame oil
2 pounds skirt or flank steak
Chimichurri
1 cup fresh cilantro, chopped
4 green onions, chopped
1 jalapeño, seeded and chopped
2 tablespoons rice vinegar
1/4 cup extra virgin olive oil
juice of 1 lime
kosher salt
2 tablespoons toasted sesame seeds
Instructions
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1. In a large bowl or ziplock bag, combine the steak, soy sauce, honey, Gochujang, ginger, garlic, and sesame oil. Cover and marinate in the fridge for 1 hour or up to overnight.
2. Meanwhile, make the chimichurri. Combine all ingredients in a medium bowl and store in the fridge until ready to serve.
3. Preheat your grill or grill pan to high.
4. Remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes, or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain. Serve topped with chimichurri.
Nutrition
Calories: 562kcal | Carbohydrates: 12g | Protein: 35g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 1525mg | Potassium: 584mg | Fiber: 1g | Sugar: 7g | Vitamin A: 295IU | Vitamin C: 7.5mg | Calcium: 53mg | Iron: 4.2mg
