Korean Barbecue Grilled Flat Iron Steak is smoky, garlicky, incredibly tender, and simple to prepare. This versatile main will be your new summer favorite, and it’s easy to make under a broiler or on any high-heat cooking surface year-round.
I’ll make a bold statement: this Korean Barbecue Grilled Flat Iron Steak might be the best beef dish I’ve ever prepared. Not only is it flavorful, it’s also remarkably easy to make.
When my husband took his first bite he was speechless — then declared it one of the best steaks he’d ever eaten. He guessed tenderloin, and I told him it was flat iron. That reaction convinced me this recipe is a keeper.
What makes this dish so appealing is how little effort it takes: a grill (or broiler), skewers, a sharp knife, quality flat iron steak, and Korean barbecue sauce are all you need.
What is Korean BBQ?
Korean BBQ refers to a popular grilling style in Korea, often served in restaurants where small grills are built into the table. The key elements are high heat and a savory-sweet marinade that renders fat and creates delicious char on the meat.
Traditional marinades include soy sauce, sesame oil, sugar, ginger, scallions, garlic, and pepper. This recipe uses bottled Korean barbecue sauce as a convenient shortcut — most commercial sauces already combine those flavors and sometimes include gochujang or fruit juice for depth and sweetness.
You can buy a ready-made Korean barbecue sauce or prepare your own if you prefer. Either way, the sauce does most of the flavor work for you.
Korean Barbecue: Cooking Methods
Whether you use a pellet grill, charcoal or gas grill, broiler, or stovetop grill pan, the most important factor is high heat. That intense heat gives the steak a good sear and concentrated flavor.
If you broil, use a broiler pan or set the meat on a stainless steel rack over a rimmed sheet pan. For stovetop cooking, choose a cast-iron griddle or stainless steel grill pan — nonstick pans are not recommended at very high temperatures.
My favorite method is a pellet grill set to its highest temperature, but all the options above will yield excellent results when used at maximum heat.
Grilled Flat Iron Steak
Flat iron steak, cut from the shoulder, is well-marbled and richly beefy. When the tough fascia (the silver skin) is removed, this cut is extremely tender—second only to tenderloin in softness. Your butcher can remove the membrane if needed.
Also known as top blade steak or shoulder top blade, the flat iron is rectangular and uniform in thickness, which makes it ideal for even grilling. It cooks quickly and delivers juicy, concentrated beef flavor.
If you can’t find flat iron locally, many online sources sell it; otherwise, choose a similar well-marbled cut and trim any excess membrane before slicing.
Why Skewers?
Most home cooks don’t have in-table grills, so threading the marinated strips on skewers is a practical way to cook several pieces at once without juggling individual strips. Stainless-steel skewers with tabs make turning and sliding food off the skewer simple, but bamboo skewers work fine if soaked for at least an hour.
If you prefer not to use skewers, you can cook slices individually on a hot surface—just reduce the cook time and watch carefully, as thinner pieces will cook faster (about 1–2 minutes per side).
Korean Barbecue Grilled Flat Iron Steak
Slice the flat iron steak against the grain at a 45° angle into strips no more than 1/4 inch thick. Toss the strips in a bowl with Korean barbecue sauce, cover, and refrigerate for at least one hour to allow the flavors to penetrate.
When marinated, thread the strips onto skewers, leaving a little space between pieces so heat can circulate. Do not overpack the skewers.
Cooking Options
If using a grill: Preheat to the highest temperature possible, ideally around 500°F. Over hot coals or high gas heat, grill the skewers 3–5 minutes per side, adjusting for preferred doneness.
If using a broiler: Set the broiler to high and broil the skewers 3–5 minutes per side, watching closely so the sauce caramelizes but doesn’t burn.
If using a hot oven: Preheat a cast-iron pan in a 450–500°F oven. Roast the skewered steak 5–7 minutes total, flipping once.
If using a grill pan or griddle: Heat the pan until very hot (you shouldn’t be able to comfortably hold your hand above it). Cook the skewered beef 3–5 minutes per side until nicely seared and cooked to your liking.
Serve your Korean Barbecue Grilled Flat Iron Steak with steamed rice, lettuce for wrapping, ginger-scallion sauce, kimchi, or your favorite sides.
A refreshing pairing
Korean Barbecue Flat Iron Steak
Rebecca Lindamood
Equipment
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skewers
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grill or broiler or hot pan
Ingredients
- 1 ½ pounds flat iron steak
- 1 ½ cups Korean Barbecue Sauce plus extra for serving
Instructions
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Slice flat iron steak no more than 1/4-inch thick at a 45° angle. Add the beef strips to a bowl, pour the Korean barbecue sauce over the top, cover, and refrigerate for at least 1 hour.
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After marinating, thread the steak onto skewers, leaving space between pieces. Do not overpack.
If Using A Grill
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Preheat grill to the highest temperature you can get, preferably 500°F. Grill the skewers 3–5 minutes per side, depending on your desired doneness.
If Using A Broiler
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Turn the broiler to high and broil the skewers 3–5 minutes per side, watching to avoid burning.
If Using A Hot Oven
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Preheat a cast-iron pan in a 450–500°F oven. Roast the skewered steak 5–7 minutes total, flipping once.
If Using A Grill Pan or Griddle
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Heat the pan until very hot. Cook the skewered beef 3–5 minutes per side, depending on thickness and desired doneness.
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Serve with rice, lettuce wraps, ginger-scallion sauce, kimchi, or your preferred sides.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
Did you make this recipe?
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