Grilled Flank Steak With Coca-Cola-Pickled Onions
These lettuce wraps inspired by Korean barbecue are a cookout game-changer.
- Serves
4–6
- Time
40 minutes, plus marinating
In this Korean barbecue-inspired recipe from Houston chef Chris Shepherd, flank steak is marinated with gochujang, soy sauce, garlic, and ginger, then grilled and served with butter lettuce leaves for wrapping. Tangy-sweet pickled onions (Shepherd’s secret ingredients include Coca-Cola and sambal oelek) are the perfect accompaniment for the rich, smoky meat.
Featured in “A Houston Cookout With Chef Chris Shepherd” by Yaran Noti.
Ingredients
- ¼ cup plus 2 Tbsp. gochujang
- Tbsp. mirin
- 2 tsp. toasted sesame oil
- 4 garlic cloves
- One 1-in. piece fresh ginger, peeled and thinly sliced
- ½ cup plus 1 Tbsp. soy sauce, divided
- One 2-lb. flank steak
- One 12-oz. can Coca-Cola
- 2 Tbsp. sambal oelek
- ½ cup apple cider vinegar
- 2 Tbsp. fresh lime juice
- 2 large red onions, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 heads butter lettuce, leaves separated
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Instructions
Step 1
In a food processor, pulse the gochujang, mirin, sesame oil, garlic, ginger, and 1 Tbsp. of the soy sauce until smooth. Transfer to a 9- by 13-inch baking dish, add the steak, and turn to coat in the marinade. Cover and refrigerate for at least 6 hours, or up to 12.
Step 2
To a small pot, add the Coca-Cola, sambal oelek, and remaining soy sauce and bring to a simmer over medium heat. Turn the heat to medium-low and continue cooking until reduced by two-thirds, about 20 minutes. Remove from the heat and stir in the vinegar and lime juice. To a 1-quart glass jar, add the onions and pour over the cola mixture. Set aside uncovered for 2 hours, then cover and refrigerate until ready to use, or for up to 2 weeks.
Step 3
Heat a grill or grill pan to medium. Remove the steak from the marinade, pat dry with paper towels, and season with salt and black pepper. Grill, turning occasionally, until slightly charred and cooked to desired doneness, 6–8 minutes for medium-rare or until an instant-read thermometer inserted into the thickest part of the steak reads 125°F. Transfer the steak to a cutting board and allow to rest for 10 minutes, then thinly slice against the grain. To serve, wrap the steak slices and pickled onions in lettuce leaves.
- In a food processor, pulse the gochujang, mirin, sesame oil, garlic, ginger, and 1 Tbsp. of the soy sauce until smooth. Transfer to a 9- by 13-inch baking dish, add the steak, and turn to coat in the marinade. Cover and refrigerate for at least 6 hours, or up to 12.
- To a small pot, add the Coca-Cola, sambal oelek, and remaining soy sauce and bring to a simmer over medium heat. Turn the heat to medium-low and continue cooking until reduced by two-thirds, about 20 minutes. Remove from the heat and stir in the vinegar and lime juice. To a 1-quart glass jar, add the onions and pour over the cola mixture. Set aside uncovered for 2 hours, then cover and refrigerate until ready to use, or for up to 2 weeks.
- Heat a grill or grill pan to medium. Remove the steak from the marinade, pat dry with paper towels, and season with salt and black pepper. Grill, turning occasionally, until slightly charred and cooked to desired doneness, 6–8 minutes for medium-rare or until an instant-read thermometer inserted into the thickest part of the steak reads 125°F. Transfer the steak to a cutting board and allow to rest for 10 minutes, then thinly slice against the grain. To serve, wrap the steak slices and pickled onions in lettuce leaves.
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