• 20140308_190424_Android

Kalbi Flank Steak Strips

This is my son’s favorite dish!

My marinade goes really well with chicken, fish (dark flash or dense meat) and vegetables.


Print Friendly, PDF & Email

Recipe Rating

  • (0 /5)
  • (0 Rating)



  • 1. Choose a flank steak that the grain are close and tightly together. The center section should be 1 - 1 1/2 cm thick.
  • 2. Trim all excess fat and membrane from the flank steak.
  • 3. If your flank steak is 15 cm wide from the center, cut the steak in half along the grain.
  • 4. Cut your strips against the grain 1/2 cm thick and on a 35 degree angle if your steak is not that thick OR cut each strip the same thickness so it will cook evenly.
  • 5. Place all flank steak strips in the zip lock bag and pour 1/4 bottle of Sarah's Kitchen Kalbi marinade into the bag (make sure to shake the bottle first). Close the bag and give it a good shake to make sure all the strips are covered in sauce.
  • 6. Refrigerate for 30 min. (the longer the better). Pre-heat BBQ to 400F.
  • 7. Remove flank steak strips into a strainer to drain all the liquid. Place each strip on the BBQ and let it cook for 2.5-3 min. or until you see the side of the strip starts to turn brown.
  • 8. Flip your meat and grill the other side for 1.5-2 min. for medium doneness.
  • 9. This meat goes extremely well with my Vietnamese Purple Cabbage Slaw, roasted nori, and steamed Jasmine rice. Enjoy!

About Chef

Sarah's Kitchen

Sarah Nguyen, cooking school owner, recipe developer, caterer and menu consultant brings years of experience and a lifelong passion to preparing and sharing the foods she loves. As a teacher, ...