Sheet-Pan Gochujang Flank Steak with Charred Broccolini & Scallions

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.