Preparation

• In a medium bowl, whisk together soy sauce, gochujang chili sauce, ginger paste, garlic paste, brown sugar, and sesame oil until well combined to create the marinade.
• Place the flank steak in a dish or a large gallon-sized plastic bag. Pour ¾ of the prepared marinade over the steak, ensuring it is evenly coated, and reserve the remaining marinade for basting and dipping sauce.
• Let the steak marinate for at least 1 hour or preferably overnight in the refrigerator to enhance flavor penetration.
• Heat your grill or Blackstone griddle to medium to medium-high heat to prepare for cooking.
• Place the marinated flank steak on the grill and cook for 3-4 minutes on each side to reach medium doneness, brushing occasionally with the reserved marinade for added flavor and moisture.
• Once cooked, allow the steak to rest for a few minutes to let juices redistribute.
• Slice the flank steak thinly against the grain to maximize tenderness.
• Arrange the sliced steak on a plate, sprinkle with sesame seeds and chopped green onions, and drizzle with the optional dipping sauce made by mixing the reserved soy sauce and gochujang.