Korean Gochujang Steak Bowl
This marinade infuses bold, beefy top sirloin with a deep, umami-rich flavor that has the perfect balance of heat, sweetness, and tanginess.
Servings: 4 servings
Ingredients
Korean Gochujang Marinade
- 1/3 cup gochujang
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 2 cloves garlic, smashed
- 1 teaspoon fresh ginger, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
Top Sirloins
- 4 6 oz. Omaha Steaks Butcher’s Cut Top Sirloin Steaks thawed
Instructions
- Whisk together the marinade ingredients.
- Add the steaks to the marinade, cover and refrigerate at least 4 hours, preferably overnight.
- Heat your grill to medium heat.
- Grill for 10-15 minutes until cooked to your desired internal temperature.
- Glaze with marinade for the final minute.
- Let the steak rest for 10 minutes, slice, and serve on rice with your favorite Asian bowl toppings like pickled vegetables, green onions, kimchi, or additional gochujang sauce for extra spice.