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Korean Grilled Steak and Asian Chimichurri

Doctor Serious Foodie
This simple recipe gives a lot of bold flavor, and takes minutes to prepare.
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Calories 240 kcal

Ingredients
  

Asian Chimichurri

  • 1/2 cup fresh cilantro leaves washed, dried, then chopped
  • 1/2 cup fresh mint leaves washed, dried, then chopped
  • 2 green scallions sliced
  • 1 green serrano chili pepper diced
  • 2 tbsp rice wine vinegar
  • 1 tsp sesame oil

Instructions
 

  • Place the steak in a bowl, and coat well with the Serious Foodie Lemon/Garlic Korean Grill Sauce and Marinade. Let marinate at room temperature for 30 minutes, turning once. If you'd like to marinate longer (6 hours maximum), then place the meat in a re-seal plastic bag, and place in the refrigerator (take the meat out of the fridge 30 minutes before cooking).
  • Preheat grill to medium high, and make sure that the grates are well oiled. Lightly brush a paper towel with vegetable oil and, using tongs, carefully rub the grill rack with the oiled paper towel.
  • Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Serve with grilled veggies, and a side of kimchi

Asian Chimichurri

  • Place in a bowl the cilantro, mint, green scallions, serrano chili, rice wine vinegar, sesame oil, 1 tablespoon of Serious Foodie Korean Grill Sauce. Mix thoroughly, then salt & pepper to taste.
  • For a smooth sauce (pictured), place all the ingredients in a blender or food processor, then blend until smooth. This sauce will last refrigerated for about a week.

Notes

Keyword Grilled steak, Korean Food, Korean Grill, Serious Foodie Korean Grill Sauce