Grilled Gochujang Skirt Steak

Marinated in a spicy gochujang sauce and grilled to smoky perfection, this grilled gochujang skirt steak can be prepped ahead of time and is always a popular meat for cookouts!

Just a friendly warning: you may never grill your steak any other way again once you see what’s in store for you today.

The almighty gochujang is once again swooping in and delivering a massive amount of flavor only this time we’re sticking it in a killer marinade and letting it work its magic on skirt steak.

Then a few short hours later sending the whole deal to the grill until smoky, juicy steak perfection has been achieved.

You guys, if you grill ONE steak recipe this summer it’s just gotta be this! The marinade is so simple and only needs a few ingredients but it infuses so much flavor into the steak.

Plus you don’t need to be a grill master to nail skirt steak either! It’s a very thin cut of steak that only needs mere minutes to cook on the grill and I walk you through each and every step.

This Grilled Steak features…

• A spicy, flavorful gochujang marinade
• Tender grilled skirt steak
• Grills up in only minutes and goes well with a variety of side dishes

Making the Grilled Steak

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Gochujang
• Vegetable oil
• Rice wine vinegar
• Soy sauce
• Honey
• Garlic
• Skirt steak
• Green onions
• Sesame seeds

Can I Use a Different Cut of Steak?

We love skirt steak for this particular recipe because the marinade tenderizes it beautifully, but this recipe will also work great for top sirloin, ribeye, flank, or flatiron steaks. Be aware that cook time may vary depending on the thickness of your steak.

Tips for Perfect Grilled Steak

1. Marinate steak at least 2 hours – a good rule of thumb with marinating is 2 hours if you’re in a hurry and up to 12 if you’ve got some extra time. I especially prefer an overnight marinade with this recipe!
2. Marinate steak on bottom shelf of fridge – it’s always a good idea to keep raw meats away from fresh produce and on the bottom shelf of your fridge to reduce risk of cross contamination.
3. Save the marinade – don’t throw out the marinade after removing the steak. Simmer marinade on the stove several minutes to cook it through and save it for drizzling over steak after grilling.
4. Preheat grill to 425F – you want your grill smoking hot before adding the steak. Skirt steak is a thin cut of steak that doesn’t take long to cook and will only need 3-4 minutes on each side of a hot grill grate.
5. Use a kitchen thermometer to test steak – this will help you determine the level of doneness. Keep reading for a handy steak doneness chart.
6. Allow steak to rest before slicing – transfer steak to a cutting board, lightly tent with foil, and allow to rest 10 minutes before slicing against the grain. This rest time will lock all the juices inside the steak.

Recipe Variations

Try these ideas for a different twist on this steak.

• Adjust heat level – you can use less gochujang for a more mild flavor or use the suggested amount of gochujang and add a few pinches of cayenne for extra heat.
• Use marinade for chicken – this marinade also works wonders with chicken breasts or thighs. Be aware that the cook time will be different for different proteins.
• Grill veggies alongside steak – try serving steak with grilled asparagus, zucchini, mushrooms, or sweet pepper.

Temperature Cooking Guide

Use this temperature chart to determine when to pull your steak off the heat for your desired level of doneness. Always use a kitchen thermometer to test the internal temperature.

• Medium-rare – 130-135F
• Medium – 140-145F
• Medium-well – 150-155F
• Well-done – 160-165F.

Note: for skirt steak especially, I strongly recommend cooking steak no further past medium and preferably pulling it off once steak reaches medium-rare. Skirt steak is one of those cuts of beef that tends to get excessively chewy if it is overcooked.

Whatever you do, don’t skip the drizzle of reserved marinade on top of this steak! It adds the perfect level of umami and spiciness that pairs like a dream with the juicy, smoky steak strips.

This is what you call one mean steak dinner, friends. Pretty sure we’re all about to have a kick-butt steak summer.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Watch this steak made step-by-step on Google web stories.

Try these other grilling favorites next!

• Avocado Bacon Burgers
• Steak Gyros
• Teriyaki Chicken and Pineapple