BeefAsian

Gochujang-Lime Flat Iron Steak

Name: Gochujang-Lime Flat Iron Steak
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 serves
Ingredients: 400 g Flat Iron Steak; 1 heaped tbs Gochujang Paste; 1 tbs Lime Juice; 1 tbs Agave Syrup; 1 tbs Soy Sauce; 1 tsp Fish Sauce; 1 tsp Sesame Oil; 1 tsp Fresh Ginger; 1 Small Garlic Clove; 1 Small Red Cayenne Chilli; 1 Small Green Cayenne Chilli; 1 tbs Fresh Coriander; 1 tbs Neutral Oil; Black Pepper; 2 tbs Coriander Leaves; 1 tbs Lime Juice; 1 tsp Light Agave Syrup; 1 tsp Sesame Oil; ½ Small Green Cayenne Chilli; 1 pinch Salt; ½ tsp Fish Sauce

Scrape the marinade off before it hits the grill, so it caramelises rather than burns.

Start cooking

Prep15 min

Cook10 min

Total25 min

Serves2 people

LevelEasy

Mise en place

Ingredients

Steak weight · g

one steak · serves 2 · as written

For the steak and marinade400 gFlat Iron Steakone steak, 360–400g
1 heaped tbsGochujang Paste
1 tbsLime Juice
1 tbsAgave Syruplight or dark — or 2 tsp brown sugar or honey
1 tbsSoy Sauce
1 tspFish Sauce
1 tspSesame Oil
1 tspFresh Gingerfinely grated
1Small Garlic Clovefinely grated or crushed
1Small Red Cayenne Chillifinely chopped
1Small Green Cayenne Chillifinely chopped
1 tbsFresh Corianderstalks and leaves, finely chopped
1 tbsNeutral Oiloptional — helps it coat the steak
Black Pepperfreshly ground
For the coriander-lime finishing sauce2 tbsCoriander Leaveschopped
1 tbsLime Juice
1 tspLight Agave Syrupdark works, light is fresher here
1 tspSesame Oil
½Small Green Cayenne Chillifinely chopped
1 pinchSalta tiny one
½ tspFish Sauceoptional, for extra savoury depth

In JD’s words

A flat iron steak in a gochujang and lime marinade, barbecued hot and fast, sliced thin across the grain and dressed at the last moment with a coriander-lime sauce. Sweet, salty, sour and hot in the marinade; fresh and sharp in the sauce on top.

Written for one flat iron of 360 to 400g. For more steak, pick the weight above the ingredients and the marinade and the sauce both follow it.

Agave works in both halves. Light or dark in the marinade — dark is a little deeper and richer — and light in the finishing sauce, where it tastes fresher. Honey swaps for agave one for one.

The lime in the marinade is why it does not sit overnight: past about six hours it starts to cure the surface of the meat rather than season it.

The finishing sauce is best made the same day. A day ahead in the fridge is fine; at two days the coriander has lost its colour and its freshness. If you are making it ahead, mix everything except the coriander leaves and stir those through just before serving.

The method

Cook it unhurried.

01
Marinate the Steak
Mix the gochujang, lime juice, agave, soy sauce, fish sauce, sesame oil, ginger, garlic, both chillies, the coriander, the oil if you are using it, and black pepper. Rub it all over the steak, cover and refrigerate. Thirty minutes is the minimum, one to three hours is ideal, and up to six is fine. Not overnight, unless you want the lime to cure it.
02
Make the Finishing Sauce
Mix the coriander, lime juice, agave, sesame oil, green chilli, salt and the fish sauce if you are using it. Set it aside until you serve.
03
Barbecue the Steak
Take the steak out of the fridge about 20 minutes before cooking and get the barbecue properly hot. Scrape off the excess marinade first, so what is left caramelises rather than burns. Cook over high heat for 3 to 4 minutes a side for medium-rare, depending on thickness, to 52–54°C inside before resting.
04
Rest and Serve
Rest it 5 to 8 minutes. Slice thinly against the grain, and spoon the coriander-lime sauce over just before serving.

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