GoChuJang Steak with Chimichurri

This steak is a bit spicy and a bit sweet but it is so tender and flavorful you won’t believe it! I wanted to mix two very different cuisines together to see what the result would be and I was SO blown away with this recipe! While the steak is spicy and rich, the chimichurri adds a fresh, citric topping that pairs really well. The longer you can marinate the steak, the more tender and flavorful it will be. I grilled my steak up since it is still grill season – but you can opt to cook this inside on the stove in a pan! I paired my steak with roasted potatoes but you could make your favorite sides!

For the Steak:

  • 2 Lbs Skirt Steak
  • 3 Tbsp GoChuJang
  • 2 Tbsp Minced Garlic
  • 1 Tbsp Minced Ginger
  • 3 Heaping Tbsp Brown Sugar
  • 1/3 Cup Soy Sauce
  • 3 Limes, Juiced

For the Chimichurri Sauce:

  • 2 Cups Loosely Packed Parsley
  • 6 Cloves Garlic
  • 1 Lemon, Juiced
  • 2 Tbsp Red Wine Vinegar
  • 1 Shallot, Chopped
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/4 Tsp Red Chili Flakes (or more for more spice)
  • 1 Tbsp Dried Oregano
  • 1/2 – 3/4 Cup Olive Oil

To Make:

  1. In a large mixing bowl, whisk together the soy sauce, lime juice, minced garlic, brown sugar, minced ginger, and gochujang.
  2. Pat the steak completely dry with a paper towel and place in a large ziploc bag. Pour in the marinade and seal well. Pop in the fridge and allow to marinate for at least 24 hours.
  3. When you are ready to make the steak, remove from the fridge and allow to come to room temperature (about 30 minutes) before grilling.
  4. In the meantime, prep the chimichurri sauce. Add the parsley, lemon juice, red wine vinegar, garlic, shallots, salt, pepper, oregano, and red chili flakes to a food processor and pulse until roughly chopped.
  5. Add in the olive oil – about 1/8 – 1/4 cup at a time – and slowly continue blending together. Continue adding olive oil (slowly) until the sauce comes to the desired consistency – it should be slightly runny but still able to spoon and hold together. Set aside until ready to use.
  6. When the steak has come to room temperature, heat the grill to 400 degrees fahrenheit. When the grill is hot, add the steak and cook for 5 minutes. Flip and continue cooking for another 5 minutes. *Note: skirt steak is pretty thin, so this will cook quickly – if you desire a more or less cooked steak, use a meat thermometer for a more precise internal temperature.
  7. Remove the steak from the grill and allow to rest for at least 5 minutes. Once rested, slice into thin strips and lay flat on a serving plate. Top generously with the chimichurri and serve!

5 thoughts on “GoChuJang Steak with Chimichurri

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