Amy Lippert, NTP
Paleo Korean Flank Steak
Updated: Mar 12
Tender and juicy flank steak marinated in a Korean bulgogi style marinade is the perfect dinner when you are craving something special. Made with all whole food ingredients, this dish is Paleo and Whole30 friendly. Serve this at your next dinner party or cookout and your guests will be begging you for seconds! I love the simple umami flavors of this steak and how it pairs perfectly with a crisp and colorful Asian slaw.
One of my favorite beef dishes growing up was bulgogi, and this marinated Korean steak is spot on. This is my preferred way to enjoy Korean barbecue because of how easy it is, it boasts of all the delicious flavors without all of the work. Plus, since I prefer my steak on the more medium rare side, a flank steak is perfect in getting a tender, juicy, and mouthwatering bite! I know you will love this delicious and simple Asian steak.
Why Grass-Fed Beef vs. Conventional
Let's first talk about why I prefer grass-fed beef over grass-finished and conventional beef. In their natural habitat, cows eat grass and small amounts of grain when the grass is seeding . This provides the cow all the nutrients it needs to healthy, and we want to eat healthy animals. When cow are fed a lot of grain, like in conventional beef, the food source is not the natural source of food for the cows and it lacks the nutrients the cow needs to stay healthy, thus creating a less nutritious beef.
Additionally, because grass-fed cows are eating what they are supposed to be eating, the beef they produce is the most nutrient dense and has the omega-3's that are supposed to naturally be in the beef. Due to the lack of nutrients in conventional beef, it does not contain the omega-3's thus creating a nutrient deficient beef.
Grass-fed beef is not necessarily the same as grass-finished beef, so make sure you ask your butcher or the farm you source your beef from to clarify. Ideally you want beef sourced from an animal that grazed on grass its entire life, however there are farms that grain-feed most of the life and then "finish" on grass, or even grass feed most of the life and "grain-finish" to fatten the animal up in the last few months. As mentioned before, 100% grass-fed beef is the most nutrient dense beef and is my preferred choice when eating any beef nose to tail.
Grass-fed beef is loaded with nutrients such as protein, fat, vitamins and minerals.
Protein is an essential nutrient and beef is a complete source of all essential amino acids you need. Amino acids are the building blocks to the proteins in your body, including collagen, and they are necessary in cellular health and repair.
Over one third of the fat found in beef is oleic acid, the same monounsaturated fat that is also found in avocado oil and extra virgin olive oil. Oleic acid supports brain and nervous system function and support healthy blood sugar regulation .
Vitamins: B3 (niacin: support healthy blood fat levels and blood sugars ), B6 (supports a healthy immune system), B12 (essential vitamin necessary in red blood cell formation.)
Iron: Heme iron that is easily absorbed and is necessary in the formation of hemoglobin.
Phosphorus: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
Selenium: Supports thyroid health  and supports your immune system.
Zinc: Essential in digestion, thyroid health, and a healthy immune system.
So grab some 100% grass-fed beef and let's get cooking!
Paleo Korean Flank Steak Ingredients
2-3lb 100% Grass-Fed Flank Steak
3/4 cup Cool Filtered Water
3/4 cup Coconut Aminos + 3 Tbsp Fish Sauce + 2 Tbsp Rice Vinegar
3/4 cup Gluten-free soy sauce +2 Tbsp Pure Maple syrup
1 Tbsp Pure Sesame Seed oil
2-3 Green Onions, julienned
2-3 Cloves of Garlic, minced
1 tsp Ground Black pepper
How to Make Paleo Korean Flank Steak
1. In a large bowl add all the marinade ingredients and stir well to combine.
2. Transfer the steak(s) to the marinade and flip once or twice to coat.
3. Press the steak(s) into the marinade and submerge them as best as you can.
4. Cover with a lid or plastic wrap and refrigerate at least 4-6 hours, best if overnight to 24 hours.
Flip the steaks half-way through to evenly marinate if not fully submerged.
5. Preheat your grill or oven to 425.
If using the oven, add an oven safe skillet or grill pan so it heats to temperature.
6. Take the steak(s) out of the marinade, no need to dry off, and cook for approximately 7-8 minutes on first side and 4-5 minutes on second side for a more medium/medium rare steak.
If you like your steak more medium, add 60-90 seconds of cook time per side.
7. Remove from the grill/oven and let the steak(s) rest for at least 5-minutes.
8. Slice against the grain in thin strips of steak.
What to serve with Paleo Korean Flank Steak
Simple Asian Slaw: Crisp and colorful veggies dancing in a beautiful sesame vinaigrette, the perfect side dish to any Asian meal.
Korean Cucumber Kimchi: This quick Korean cucumber kimchi is a perfect combination of spice, tanginess, and umami!
Korean Spinach Salad (Sigeumchi Namul):This easy, super nutritious, sesame seasoned spinach dish is so delicious and a must have staple in my house whenever we have any Asian style meals.
I hope you enjoy this as much as my family does. - Amy
Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies