Scorpion Grilled Flank Steak with Gochujang Butter and Charred Scallions
Fire up the grill for a flavor explosion that bridges continents! Our Scorpion Grilled Flank Steak with Gochujang Butter and Charred Scallions represents the ultimate fusion of bold American grilling traditions with complex Korean-inspired flavors, all brought together by our versatile Original Hot Sauce. Imagine juicy, perfectly charred flank steak sliced thin against the grain, topped with a melting pat of spicy gochujang butter that mingles with the natural beef juices, and garnished with smoky charred scallions. This recipe is your ticket to creating a restaurant-worthy meal that balances heat, umami, and richness in every unforgettable bite. The secret weapon? Our Original Hot Sauce acts as the perfect bridge between these diverse flavor worlds, enhancing without overwhelming.
Ingredients
- 1.5 lbs Flank steak (about 1 inch thick)
- 3 tbsp Scorpion Gourmet Original Hot Sauce (divided)
- 2 tbsp Soy sauce (or tamari)
- 1 tbsp Brown sugar
- 3 cloves Garlic (minced)
- 1 tbsp Fresh ginger (grated)
- 4 tbsp Unsalted butter (softened)
- 1 tbsp Gochujang paste
- 1 tsp Sesame oil
- 1 bunch Scallions
- 1 tbsp Neutral oil (for grilling)
- 1 tsp Kosher salt
- 1/2 tsp Black pepper (freshly ground)
Instructions
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Prepare the marinade: In a small bowl, whisk together 2 tablespoons Scorpion Gourmet Original Hot Sauce, soy sauce, brown sugar, minced garlic, and grated ginger. Place flank steak in a resealable bag or shallow dish and pour marinade over it. Massage to coat evenly. Marinate at room temperature for 30 minutes or refrigerate up to 4 hours.
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Make the gochujang butter: In a small bowl, mix softened butter with remaining 1 tablespoon Scorpion Gourmet Original Hot Sauce, gochujang paste, sesame oil, and black pepper until well combined. Spoon onto a piece of plastic wrap, roll into a log about 1 inch in diameter, and twist ends to seal. Chill until firm, at least 30 minutes.
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Prep for grilling: Preheat grill to high heat (450-500°F). Remove steak from marinade and pat dry with paper towels. Lightly score the steak diagonally on both sides in a crosshatch pattern, cutting about 1/8 inch deep. This helps with tenderizing and creates better crust. Brush with neutral oil and season with salt.
Scoring the steak allows our Scorpion Gourmet marinade to penetrate deeper for maximum flavor infusion. -
Grill the steak: Place steak on hot grill and cook for 5-7 minutes per side for medium-rare (130-135°F internal temperature), rotating 90 degrees halfway through each side to create crosshatch grill marks. Add whole scallions to the grill during the last 2-3 minutes, turning until lightly charred.
That signature crosshatch pattern ensures even cooking and maximum surface area for caramelization. -
Rest the steak: Transfer steak to a cutting board and let rest for 10 minutes. This is crucial for juicy results! The internal temperature will rise about 5 degrees during resting.
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Slice and serve: Slice steak thinly against the grain at a slight angle. Arrange on plates, top with slices of the gochujang butter, and garnish with charred scallions. The butter will melt into the warm steak, creating an incredible sauce.
Slicing against the grain ensures tender bites, while the melting butter creates an instant sauce.
Pro Tips
- Score for success: Lightly scoring the flank steak helps break down tough fibers and allows the marinade to penetrate deeper for maximum flavor.
- Bring to room temp: If marinating in the refrigerator, let the steak sit at room temperature for 30 minutes before grilling for more even cooking.
- Butter banking: Make extra gochujang butter logs and freeze them for future meals - it's fantastic on grilled chicken, vegetables, or even stirred into rice.
Variations
- Skirt steak alternative: Substitute skirt steak using the same marinade and technique - it has a richer, beefier flavor and cooks even faster.
- Chicken fusion: Use this marinade and butter on chicken thighs or breasts, grilling until internal temperature reaches 165°F.
- Vegetarian adaptation: Marinate and grill thick portobello mushroom caps or cauliflower steaks, then top with the gochujang butter for a meatless masterpiece.
Serving Suggestions
Serve this spectacular steak with steamed jasmine rice to soak up the delicious butter sauce, along with traditional Korean banchan sides like kimchi, quick-pickled cucumbers, and sesame spinach. For a modern twist, pair with grilled zucchini, sweet potato fries, or a crisp Asian slaw. Beverage pairing: Cold Korean beer (Hite or Cass), soju cocktails, or bold red wines like Malbec or Zinfandel that can stand up to the spicy, savory flavors. Perfect for summer barbecues, date nights, or anytime you crave restaurant-quality steak at home.
Conclusion
This Scorpion Grilled Flank Steak demonstrates how our Original Hot Sauce can transform simple grilling into an extraordinary culinary experience. It's the perfect example of global flavor fusion that's both accessible and impressive enough for any occasion. The balanced heat of our sauce allows all the complex flavors to shine while adding just the right amount of fiery excitement. Whether you're hosting a summer barbecue or craving something special on a weeknight, this recipe delivers unforgettable flavor that will have everyone asking for seconds. Share your grilling triumphs with us by tagging @ScorpionGourmet - we love seeing how our community creates fiery masterpieces!
