Gochujang Pear Glazed Flank Steak

Name: Gochujang Pear Glazed Flank Steak
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 32 min
Cuisine: Korean
Ingredients: 1½ pounds flank steak; 1 ripe Asian pear, peeled and grated; 3 tablespoons gochujang; 3 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 1 tablespoon brown sugar; 1 tablespoon grated fresh ginger; 3 garlic cloves, minced; 1 teaspoon black pepper; 1 tablespoon neutral oil; 2 scallions, thinly sliced; 1 teaspoon toasted sesame seeds

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Gochujang Pear Glazed Flank Steak marinates flank in Asian pear and gochujang, then grills it hot and finishes with a cooked glaze, scallions, and sesame.

Jump to Recipe

Flank steak likes bold flavors because it has enough beefiness to argue back. This one gets a two-hour marinade built around gochujang, soy sauce, sesame oil, rice vinegar, ginger, garlic, brown sugar, and grated Asian pear. The pear does more than add sweetness: it brings moisture and a fresh fruit note that softens the chile paste and keeps the marinade from tasting like straight heat and salt.

There is one important piece of discipline before the steak hits the grill: wipe off the excess marinade. A wet, sugary surface wants to scorch before the beef develops a proper sear, and burnt gochujang is not a personality trait we need to encourage. High heat, four to six minutes per side, and a pull temperature around 125–130°F give you a deeply browned exterior while keeping the center juicy enough to rest and slice.

The reserved marinade gets boiled separately into a safe glaze, then brushed over thin slices cut across the grain. Scallions and toasted sesame seeds finish the job. It lands sweet, savory, spicy, tangy, and a little smoky from the char—basically the flavor equivalent of somebody turning every knob on the stereo but somehow getting the song exactly right.

Prep20 minutes plus 2 hours marinating

Cook12 minutes

Total2 hours 32 minutes

Serves4 servings

DifficultyMedium

Ingredients

Servings

1½ pounds flank steak
1 ripe Asian pear, peeled and grated
3 tablespoons gochujang
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1 teaspoon black pepper
1 tablespoon neutral oil
2 scallions, thinly sliced
1 teaspoon toasted sesame seeds

Instructions

1Combine the pear, gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, ginger, garlic, and pepper.
2Reserve ⅓ cup marinade. Coat the steak with the remainder and refrigerate for 2 hours.
3Remove the steak from the marinade and pat off the excess. Let stand for 20 minutes.
4Heat a grill or grill pan over high heat. Brush with oil and cook the steak for 4–6 minutes per side, until 125–130°F.
5Rest for 10 minutes. Meanwhile, boil the reserved marinade in a small saucepan for 3 minutes.
6Slice the steak thinly across the grain. Brush with the cooked glaze and finish with scallions and sesame seeds.

Nutrition Information

Estimated per serving: 1 of 4 servings.

560Calories

46 gProtein

15 gCarbohydrates

37 gTotal Fat

12 gSaturated Fat

2 gFiber

9 gTotal Sugars

970 mgSodium

135 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Slice strictly across the grain, and thin. Flank steak is a long-fibered cut, and cutting the right way is the difference between tender and chewy.
Always boil the reserved marinade before brushing it on cooked steak. It touched raw beef, so a hard 3-minute simmer is non-negotiable.
Pat the excess marinade off before grilling. The sugars will burn if the surface is wet, and you want a char, not a scorch.

Substitutions

Asian pear → Bosc pear or ½ peeled kiwi Both bring the same tenderizing sweetness; kiwi is stronger, so don't marinate past 2 hours.

gochujang → sriracha plus 1 teaspoon miso You lose a little fermented depth but keep the heat and body.

flank steak → skirt or hanger steak Both take a marinade well; skirt cooks even faster, so watch it closely.

Storage Instructions

Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet so it warms without overcooking, or eat it cold over rice or greens.

Make Ahead

You can marinate the steak up to 8 hours ahead and keep it covered in the fridge. The glaze can be cooked a day ahead too; rewarm it before brushing. Grill fresh for the best texture.

Freezing

Freeze the raw steak in its marinade for up to 2 months and thaw overnight in the fridge — it keeps tenderizing as it thaws. Cooked steak freezes acceptably but is best fresh.

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