Tender and juicy flank steak marinated in a Korean bulgogi-style marinade perfect for when you are craving something easy and delicious. I love the simple umami flavors of this steak and how it beautifully pairs with a crisp and colorful Asian slaw.

One of my favorite beef dishes growing up was bulgogi, and this marinated Korean steak is spot on. This is one of my favorite recipes for Korean barbecue because it is so easy and boasts all the delicious flavors without all the work. I prefer my steak on the medium-rare side, so a flank steak is perfect for getting a tender, juicy, and mouthwatering bite!

Why Grass-Fed Beef vs. Conventional

Let’s first talk about why I prefer grass-fed beef over grass-finished and conventional beef. In their natural habitat, cows eat grass and small amounts of grain when the grass is seeding [1]. This provides the cow all the nutrients it needs to healthy, and we want to eat healthy animals. When cow are fed a lot of grain, like in conventional beef, the food source is not the natural source of food for the cows and it lacks the nutrients the cow needs to stay healthy, thus creating a less nutritious beef.

Additionally, because grass-fed cows are eating what they are supposed to be eating, the beef they produce is the most nutrient dense and has the omega-3’s that are supposed to naturally be in the beef. Due to the lack of nutrients in conventional beef, it does not contain the omega-3’s thus creating a nutrient deficient beef.

Grass-fed beef is not necessarily the same as grass-finished beef, so make sure you ask your butcher or the farm you source your beef from to clarify. Ideally you want beef sourced from an animal that grazed on grass its entire life, however there are farms that grain-feed most of the life and then “finish” on grass, or even grass feed most of the life and “grain-finish” to fatten the animal up in the last few months. As mentioned before, 100% grass-fed beef is the most nutrient dense beef and is my preferred choice when eating any beef nose to tail.

Grass-fed beef is loaded with nutrients such as protein, fat, vitamins and minerals.

• Protein is an essential nutrient and beef is a complete source of all essential amino acids you need. Amino acids are the building blocks to the proteins in your body, including collagen, and they are necessary in cellular health and repair.
• Over one third of the fat found in beef is oleic acid, the same monounsaturated fat that is also found in avocado oil and extra virgin olive oil. Oleic acid supports brain and nervous system function and support healthy blood sugar regulation [2].
• Vitamins: B3 (niacin: support healthy blood fat levels and blood sugars ), B6 (supports a healthy immune system), B12 (essential vitamin necessary in red blood cell formation.)
• Minerals:
  • Iron: Heme iron that is easily absorbed and is necessary in the formation of hemoglobin.
  • Phosphorus: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
  • Selenium: Supports thyroid health [3] and supports your immune system.
  • Zinc: Essential in digestion, thyroid health, and a healthy immune system.

So grab some 100% grass-fed beef and let’s get cooking!

Paleo Korean Flank Steak Ingredients

Serves 2-4

1-1.5lb 100% Grass-Fed Flank Steak

1/3 cup Cool Filtered Water

1/3 cup Coconut Aminos

1 Tbsp Fish Sauce

1 Tbsp Rice Vinegar

1 Tbsp Pure Maple Syrup or Pure Raw Honey*

2 tsp Toasted Sesame Seed Oil

1-2 Green Onions, julienned or diced

2 Cloves of Garlic, minced

1/2 tsp Ground Black Pepper

1/2 tsp Redmond Fine Salt

*Omit for Keto/Whole30

How to Make Paleo Korean Flank Steak

1. In a large bowl add all the marinade ingredients and stir well to combine.

2. Transfer the steak to the marinade and flip once or twice to coat.

3. Press the steak into the marinade and submerge as best you can.

4. Cover with a lid or plastic wrap and refrigerate at least 4-6 hours, best if overnight to 24 hours.

• Flip the steak half-way through to evenly marinate if not fully submerged.

5. Preheat the grill or oven to 425.

• If using the oven, add an oven safe skillet or grill pan so it heats to temperature.

6. Remove the steak(s) from the marinade, and cook for approximately 7-8 minutes on first side and 4-5 minutes on second side for a more medium/medium rare steak.

Internal Temperature Range

RARE – 120°F – 125°F

MEDIUM RARE – 130°F – 135°F

MEDIUM – 140°F – 145°F

MEDIUM WELL – 150°F – 155°F

WELL DONE – 160°F

7. Remove from the grill/oven and allow to rest for at least 5-10 minutes.

8. Slice against the grain in thin strips.

Enjoy!

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FAQs

Q: What is the minimum amount of time needed to marinate a bulgogi flank steak?

A: I would marinate the steak (s) for a minimum of 4-hours, the longer the better!

Q: Can I use gluten-free soy sauce to make a Korean flank steak?

A: Absolutely, however, soy sauce is not Paleo/Whole30 compliant. If you do, omit the fish sauce and rice vinegar.

Q: Can I add grated ginger to the marinade to make a bulgogi style flank steak?

A: Traditionally, there is not any ginger in a bulgogi marinade, however, you can add whatever you like!

I hope you enjoy this as much as my family does. – Amy

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