Sheet-Pan Gochujang Flank Steak with Charred Broccolini & Scallions
We have all had those Tuesday nights when takeout looks dangerously tempting, but I promise this Sheet-Pan Gochujang Flank Steak is faster, cheaper, and honestly way more satisfying. The inspiration for this dish hit me last month when I was craving Korean barbecue flavors but couldn't fathom firing up the grill or doing a million dishes. Enter the preheated sheet pan. By blasting your pan in a hot oven first, you get that incredible charred flavor on the broccolini and scallions while the flank steak caramelizes in a sticky, savory-sweet gochujang glaze. I first tested this recipe after a particularly chaotic day where my toddler decided the kitchen floor was a canvas for yogurt art. I needed dinner done, fast. This meal saved my sanity. What makes this so special to me is how humble ingredients transform into something that tastes like it came from a trendy neighborhood bistro with almost zero effort. Want to make it your own? Yes, you can swap the broccolini for green beans or asparagus, and if you cannot handle spice, cut the gochujang with a little extra honey. Trust me, put this in your weekly rotation and thank me later.
Featured Recipe
Sheet-Pan Gochujang Flank Steak with Charred Broccolini & Scallions
Tender, caramelized flank steak roasted alongside crispy charred broccolini and sweet blistered scallions, all glazed in a savory-sweet gochujang sauce. Using a preheated sheet pan at high heat gives you restaurant-quality char in under 12 minutes with virtually zero cleanup.
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Timeline
Ingredients
- 1.5 lbs flank steak(trimmed of excess surface fat and patted completely dry)
- 2 bunches broccolini(about 12 oz, tough lower stems trimmed, thick stalks halved lengthwise)
- 2 bunches scallions(trimmed and cut into 2-inch batons)
- 3 tbsp gochujang (Korean fermented chili paste)(mild or medium heat depending on preference)
- 2 tbsp low-sodium soy sauce
- 2 tbsp toasted sesame oil(divided)
- 2 tbsp honey
- 4 cloves garlic(finely grated or minced)
- 1 tbsp fresh ginger(grated)
- 1.5 tbsp avocado oil(or any high-smoke-point neutral oil)
- 1 tsp kosher salt(divided)
- 1 tbsp toasted sesame seeds(for serving)
- 1 lime(cut into wedges for serving)
- 1 lime(for wedges)
Instructions
- 1
Position an oven rack in the upper third of your oven, place a heavy, rimmed baking sheet directly onto the rack, and preheat the oven to 475°F. Let the pan heat inside the oven for at least 10 minutes so it gets screaming hot.
10 min
Tip: Preheating the sheet pan is my favorite chef cheat code—it sears the underside of the flank steak the split-second it touches the metal.
- 2
In a medium bowl, whisk together 3 tbsp gochujang, 2 tbsp low-sodium soy sauce, 2 tbsp honey, 1 tbsp toasted sesame oil, 4 cloves garlic, and 1 tbsp fresh ginger until completely smooth. Spoon 2 tablespoons of this glaze into a small ramekin and set aside for drizzling after cooking.
4 min
Tip: Holding back a few spoonfuls of clean sauce keeps you safe from raw meat cross-contamination and gives you a glossy finishing glaze.
- 3
Season 1.5 lbs flank steak on both sides with 1/2 tsp kosher salt. Brush the remaining gochujang glaze all over both sides of the steak, pressing it into the surface, and let it marinate at room temperature while you finish prepping the greens.
3 min
Tip: Letting the steak sit out for even 10 minutes takes the refrigerator chill off, which ensures much more even cooking in a blazing hot oven.
- 4
In a large bowl, toss 2 bunches broccolini and 2 bunches scallions with 1.5 tbsp avocado oil, remaining 1 tbsp toasted sesame oil, and remaining 1/2 tsp kosher salt until thoroughly coated.
3 min
Tip: Splitting thicker broccolini stalks in half lengthwise ensures they tenderize quickly and get crispy edges instead of steaming.
- 5
Carefully pull the hot sheet pan from the oven using sturdy oven mitts. Lay the glazed 1.5 lbs flank steak right in the center—listen for that immediate sizzle! Scatter the tossed 2 bunches broccolini and 2 bunches scallions in an even layer around the steak. Slide the pan back into the upper third of the oven.
2 min
Tip: Work deliberately and quickly so your baking sheet doesn't lose its stored heat. Don't crowd the veggies over the meat.
- 6
Roast at 475°F for 6 minutes, then switch the oven to high broil without moving the pan. Broil for 3 to 4 minutes longer, until the steak develops deep charred spots and reaches 130°F for medium-rare, and the broccolini florets are delightfully frizzled and crisp-tender.
10 min
Tip: Keep your eye on the broil stage! Gochujang contains sugars and will caramelize quickly, so watch closely during the last two minutes.
- 7
Transfer the steak to a cutting board and let rest undisturbed for 8 minutes to lock in juices. Leave the broccolini and scallions on the warm sheet pan.
8 min
Tip: Never skip the rest with flank steak; cutting it immediately will cause all those delicious flavorful juices to pool on your board.
- 8
Thinly slice the rested flank steak against the grain at a 45-degree angle. Arrange the steak slices on a platter with the charred broccolini and scallions, drizzle with the reserved 2 tablespoons glaze, and scatter 1 tbsp toasted sesame seeds over the top. Serve immediately with wedges from 1 lime.
3 min
Tip: Flank steak fibers run in one distinct direction. Always slice perpendicular (across) those lines so every bite is tender and melt-in-your-mouth.
Chef's Notes
Flank steak is an absolute weeknight workhorse if you treat it right. Because it's lean, the secret to tender steak is blasting it with scorching high heat for a short burst, then slicing it paper-thin against the grain. If your grocery store is out of broccolini, standard broccoli crowns sliced into long flat spears or regular green beans work brilliantly with the exact same cook time. Serve this over microwave jasmine rice or steamed cauliflower rice for a killer 30-minute weeknight dinner.
Elena Reyes
Delicious doesn't have to be difficult
I spent a decade in restaurant kitchens before my daughter was born and I realized I needed a different relationship with food. The 16-hour days had to end, but my love of cooking didn't. Now I'm obsessed with the puzzle of making genuinely good food achievable on a Tuesday night. No weird ingredients, no 47-step processes—just smart techniques and bold flavors that come together fast. Because life is too short for boring weeknight dinners.