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Korean BBQ-Marinated T-Bone Steak Recipe with Easy Scallion Chimichurri Sauce

Korean BBQ-Marinated T-Bone Steak - featured image
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A flavorful Korean BBQ-marinated T-bone steak paired with a fresh, herby scallion chimichurri sauce. This recipe is quick, easy, and perfect for impressing guests with bold, umami-packed flavors.

Ingredients

Scale
  • 2 tablespoons gochujang (Korean chili paste)
  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon toasted sesame oil
  • 3 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon black pepper
  • 1 large T-bone steak (about 1 to 1.5 inches thick, 16–20 oz / 450–570 g)
  • Salt for seasoning before cooking
  • 1 bunch scallions, roughly chopped (white and green parts)
  • 1 cup fresh cilantro leaves (packed)
  • 1 small jalapeño, seeded and chopped (optional)
  • 2 cloves garlic
  • 1/3 cup olive oil
  • 2 tablespoons rice vinegar or lemon juice
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Marinade (10 minutes): In a medium bowl, combine 2 tablespoons gochujang, 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon toasted sesame oil, 3 minced garlic cloves, 1 teaspoon grated ginger, 1 tablespoon rice vinegar, and 1 teaspoon black pepper. Whisk until smooth and well blended.
  2. Marinate the Steak (at least 1 hour, up to overnight): Pat the T-bone steak dry with paper towels. Place it in a shallow dish or resealable bag and pour the marinade over, making sure both sides are evenly coated. Cover and refrigerate for at least 1 hour; overnight for deeper flavor.
  3. Make the Scallion Chimichurri (10 minutes): While the steak marinates, combine the chopped scallions, cilantro, jalapeño (if using), garlic cloves, olive oil, and rice vinegar in a blender or food processor. Pulse until you reach a slightly chunky sauce consistency. Season with salt and pepper to taste. Cover and refrigerate if making ahead; bring to room temperature before serving.
  4. Prep the Steak for Cooking (5 minutes): Remove the steak from the marinade and let it come to room temperature for 20 minutes. Lightly season both sides with salt.
  5. Cook the Steak (8-12 minutes): Heat a cast iron skillet over medium-high heat until very hot. Add the steak and sear without moving for about 4-5 minutes. Flip and sear the other side another 4-5 minutes for medium-rare (internal temperature about 130°F / 54°C). Adjust time for thickness and desired doneness.
  6. Rest the Steak (5-10 minutes): Transfer the steak to a plate and loosely tent with foil. Let rest to redistribute juices.
  7. Serve: Slice the steak against the grain and spoon generous amounts of scallion chimichurri on top or alongside.

Notes

Marinate steak at least 1 hour for best flavor; overnight is ideal. Pat steak dry before searing to avoid steaming. Use a meat thermometer to achieve perfect doneness. Let steak rest 5-10 minutes before slicing. Adjust chimichurri texture by blending longer for smooth or pulsing for chunkier. For gluten-free, substitute soy sauce with tamari. Reheat leftovers gently in skillet, avoid microwaving.

Nutrition

Keywords: Korean BBQ, T-bone steak, scallion chimichurri, Korean marinade, gochujang, easy steak recipe, Korean fusion, grilled steak, umami steak

Find it online: https://lirafood.com/korean-bbq-marinated-t-bone-steak-recipe-with-easy-scallion-chimichurri-sauce/