Korean Steak Salad

Serves 3-4

Korean Steak Salad

By Camille Styles

Ingredients

  • Steak & Marinade
  • ¾  pound bavette steak (substitute flank or skirt steak if bavette not available)
  • 2 Tbs gochujong (Korean hot pepper paste)
  • 1 2” piece ginger, grated
  • 2 Tbs toasted sesame oil
  • 2 Tbs soy sauce
  • Korean Vinaigrette
  • 1 Tbs gochujong
  • 1 clove garlic, grated on a microplane grater
  • 2 Tbs toasted sesame oil
  • 2 Tbs grapeseed or other neutral flavored oil
  • pinch brown sugar
  • juice of 1 lime
  • 2 Tbs soy sauce
  • Salad
  • ½ pound buckwheat ramen (substitute regular highest-quality ramen noodles or buckwheat soba), cooked to al dente, drained and rinsed under cold water
  • 1 bunch radishes, cut into julienne
  • 4 carrots, cut into julienne
  • ½ small red onion, slivered
  • ½ pint cherry tomatoes, cut in half
  • 5 oz mixed baby greens
  • 1 handful pea shoots or sunflower sprouts
  • toasted sesame seeds, for garnish

Instructions

  1. Stir marinade ingredients together and rub into steak. Marinate for 15-20 minutes.
  2. Meanwhile, combine ingredients for vinaigrette and set aside.
  3. Heat a cast-iron grill pan on the stove until smoking hot. Sear steak for 3-4 minutes per side (to medium rare), and set aside to rest for at least 10 minutes.
  4. Combine salad ingredients in a large bowl. Slice steak against the grain into paper thin slices, add to big bowl with salad, pour dressing over and toss everything together.
  5. Place in serving bowls and sprinkle with toasted sesame seeds.

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