Flank Steak with Spicy Bulgogi Marinade

20 minutes to assemble
2 hours to marinate
3-4 minutes to grill each side

8-10 servings

20 minutes to assemble
2 hours to marinate
3-4 minutes to grill each side

8-10 servings

We Thai-ed up this classic Korean marinade by adding Red Curry Paste and minced ginger. It’s fun Asian fusion at its best!

Ingredients

Add Red Curry Paste, scallions, garlic, ginger and soy sauce to a blender. Blend until vegetables are finely chopped. Add sugar, honey, sesame oil, dry sherry and sesame seeds. Blend until well combined.
Cut flank steaks across grain about every inch, 3/4 of the way through the meat. Lay in large roasting pan, cut side up. Pour marinade across steak and into cuts of meat until top and bottom of meat is coated. Marinate one hour in refrigerator and turn steak over. Coat with marinade and refrigerate an additional hour.
Preheat grill to medium high. Oil grill grates. Lay steaks (cut side down) onto grates. Grill, covered 3-4 minutes. Turn steaks over and grill another 3-4 minutes, covered or until medium-rare (145°F on a meat thermometer). Rest meat 5 minutes before slicing. In the meantime: pour remaining marinade into a medium saucepan and bring to a boil. Stirring, actively simmer for 5 minutes and serve on the side for a dipping sauce.

This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.