Introduction: Get ready to indulge in a flavorful fusion of Korean and Argentine cuisine with this Korean Grilled Steak paired with Toasted Sesame Chimichurri. This dish combines the bold, savory flavors of marinated steak grilled to perfection, with a unique chimichurri sauce infused with the richness of toasted sesame. The result is a juicy, tender steak with a hint of smokiness and an herbaceous kick that will leave you craving more. Whether you’re hosting a barbecue or looking to elevate your dinner routine, this dish is the perfect blend of two culinary worlds that will delight your taste buds.
Ingredients:
For the Korean Grilled Steak:
- 2 boneless ribeye or flank steaks (about 1 inch thick)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey or brown sugar
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon gochujang (Korean chili paste) or sriracha for spice (optional)
- 1 tablespoon sesame seeds
- 1 teaspoon black pepper
For the Toasted Sesame Chimichurri:
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup cilantro, finely chopped (optional)
- 3 tablespoons red wine vinegar
- 1 tablespoon toasted sesame seeds
- 2 tablespoons sesame oil
- 1/4 cup olive oil
- 2 tablespoons green onions, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
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