Hell's Beef Recipe

Prepare marinade

In a medium bowl whisk together soy sauce, dark chili paste (gochujang or sambal), hot smoked paprika, cayenne, minced chipotle, honey, lime juice, vegetable oil, minced garlic, minced ginger, kosher salt and black pepper until smooth and well combined.

Marinate the beef

Place the flank steak in a resealable plastic bag or a shallow dish. Pour half of the marinade over the steak, reserving the other half for basting/finishing. Massage the marinade into the meat, remove excess air from the bag, seal, and refrigerate for at least 1 hour and up to 8 hours. For best flavor marinate 3–4 hours.

Bring to room temperature

Remove the steak from the refrigerator 30 minutes before cooking to take the chill off; keep the reserved marinade refrigerated until ready to use.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) over high heat until very hot, or preheat a grill to high (450–500°F / 230–260°C). Lightly oil the pan or brush the grill grates with oil to prevent sticking.

Sear the steak

Pat the steak dry with paper towels (this helps form a crust). Place the steak on the hot surface and sear for 3–4 minutes without moving to develop a deep crust. Flip and sear the other side for 2–4 minutes more, depending on thickness and desired doneness (for medium-rare aim for an internal temperature of 125–130°F / 52–54°C). During the last minute of cooking, brush the steak with some of the reserved marinade to intensify the glaze and spice.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. Slice thinly across the grain into 1/4-inch slices for the most tender bite.

Build the finish sauce

While the steak rests, return the reserved marinade to a small saucepan and bring to a simmer over medium heat for 2–3 minutes to cook out rawness (or pour into a small skillet). Add butter, red chili flakes and toasted sesame oil, stirring until butter melts and the sauce is glossy. Taste and adjust heat by adding more chili flakes or a pinch of sugar if too sharp. Remove from heat.

Toss meat in sauce (optional)

If you prefer a saucier dish, place the sliced steak into the skillet with the finish sauce and toss quickly to coat just before plating. Alternatively ladle the sauce over plated slices.

Garnish and serve

Arrange the sliced steak on a platter or individual plates. Sprinkle thinly sliced scallions and chopped cilantro over the top. Scatter optional pickled jalapeño slices for extra tang and heat. Serve with lime wedges on the side for squeezing right before eating.

Serve Hell's Beef hot over steamed rice, in warmed tortillas, or alongside crusty bread to soak up the spicy glaze. Provide extra lime wedges and pickled jalapeños at the table.