Gochujang Flank Steak and Pasta Salad

By Sandy Verma On Jun 19, 2026

Sweet-Spicy Korean-Inspired Steak Meets Creamy Summer Pasta Salad

This bold and flavorful meal combines tender gochujang-marinated flank steak with a creamy pasta salad packed with charred summer squash and juicy pineapple. The result is a perfect balance of smoky, spicy, sweet and savory flavors that’s ideal for summer dinners, cookouts or weekend gatherings.

Prep Time: 25 Minutes

Cook Time: 20 Minutes

Serves: 4-6

Ingredients

For the Gochujang Flank Steak

1½ pounds flank steak
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon rice vinegar

For the Pasta Salad

12 ounces rotini or fusilli pasta
2 cups summer squash, sliced
1½ cups fresh pineapple chunks
½ cup mayonnaise
¼ cup Greek yogurt
1 tablespoon lime juice
Salt and black pepper to taste
2 green onions, sliced
Fresh cilantro for garnish

Instructions

Step 1: Marinate the Steak

In a bowl, whisk together gochujang, soy sauce, honey, sesame oil, garlic, ginger and rice vinegar.

Coat the flank steak thoroughly and refrigerate for at least 30 minutes, preferably 2 hours.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook pasta according to package instructions until al dente.

Drain and rinse under cold water.

Set aside.

Step 3: Char the Squash and Pineapple

Heat a grill pan or outdoor grill over medium-high heat.

Lightly oil the squash and pineapple.

Grill for 2–3 minutes per side until lightly charred.

Remove and allow to cool.

Cut larger pieces into bite-sized chunks.

Step 4: Grill the Steak

Place the marinated steak on a hot grill.

Cook for 4–5 minutes per side for medium-rare, or longer as desired.

Transfer to a cutting board and let rest for 10 minutes.

Slice thinly against the grain.

Step 5: Make the Pasta Salad

In a large bowl, whisk together mayonnaise, Greek yogurt and lime juice.

Add cooked pasta, grilled squash, pineapple and green onions.

Season with salt and pepper.

Toss until evenly coated.

Step 6: Assemble and Serve

Arrange the creamy pasta salad on a serving platter.

Top with sliced gochujang flank steak.

Garnish with fresh cilantro and additional green onions.

Serve immediately.

Why You’ll Love This Recipe

Sweet, spicy and smoky flavors in every bite
Perfect for summer grilling season
Protein-packed and satisfying
Unique Korean-inspired twist on pasta salad
Great for cookouts and family dinners

Pro Tips

Marinate the steak overnight for deeper flavor.
Use fresh pineapple for the best sweetness and caramelization.
Let the steak rest before slicing to keep it juicy.
Add toasted sesame seeds for extra texture and flavor.

This Gochujang Flank Steak and Pasta Salad delivers the perfect combination of spicy grilled beef, creamy pasta and charred summer produce, making it a standout meal for warm-weather entertaining.