Ingredients

For the Gochujang Crust:

  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame seeds (optional, for extra flavor)

For the Steak:

  • 1.5 pounds flat iron steak
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil (for cooking)
  • 1 tablespoon chopped green onions (for garnish)
  • 1 teaspoon toasted sesame seeds (for garnish)

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Cast iron skillet or heavy-bottomed pan
  • Tongs
  • Meat thermometer (optional)
  • Cutting board
  • Sharp knife

Instructions

  1. Prepare the Gochujang Crust:
    • In a small mixing bowl, combine gochujang, brown sugar, minced garlic, soy sauce, sesame oil, grated ginger, rice vinegar, and optional toasted sesame seeds.
    • Whisk until smooth and well-blended. Set aside.
  2. Season the Steak:
    • Pat the flat iron steak dry with paper towels to ensure a good sear.
    • Season both sides with kosher salt and black pepper.
  3. Apply the Gochujang Mixture:
    • Spread a generous layer of the gochujang mixture over both sides of the steak, ensuring an even coating. Use about two-thirds of the mixture, reserving the rest for basting or serving.
    • Let the steak sit at room temperature for 15-20 minutes to absorb the flavors.
  4. Preheat the Pan:
    • Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.
    • Add vegetable oil and wait until it’s shimmering (about 1-2 minutes).
  5. Sear the Steak:
    • Place the steak in the hot skillet and cook for 4-5 minutes on one side, undisturbed, to develop a caramelized crust.
    • Flip the steak and cook for another 3-4 minutes for medium-rare (internal temperature of 130-135°F/54-57°C). Adjust cooking time for desired doneness:
      • Medium: 135-140°F/57-60°C (5-6 minutes per side)
      • Medium-well: 140-150°F/60-66°C (6-7 minutes per side)
    • If desired, baste with a thin layer of reserved gochujang mixture during the last minute of cooking.
  6. Rest the Steak:
    • Remove the steak from the skillet and place it on a cutting board.
    • Let it rest for 5 minutes to allow juices to redistribute.
  7. Slice and Serve:
    • Slice the steak thinly against the grain for maximum tenderness.
    • Garnish with chopped green onions and toasted sesame seeds.
    • Serve with reserved gochujang mixture on the side for dipping, if desired.

Serving Suggestions

  • Pair with steamed rice, kimchi, or a cucumber salad for a complete Korean-inspired meal.
  • Serve with grilled vegetables like zucchini or mushrooms for a balanced plate.

Notes

  • Gochujang Heat Level: Gochujang varies in spiciness. Taste the paste before using and adjust the amount if you prefer a milder or spicier crust.
  • Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to avoid overcooking.
  • Alternative Cooking Method: Grill the steak over medium-high heat for similar results, about 4-5 minutes per side.

Nutritional Information (Approximate, per 6 oz serving)

  • Calories: 400 kcal
  • Protein: 34g
  • Fat: 25g
  • Carbohydrates: 10g
  • Sodium: 800mg