Korean BBQ Steak Salad with Gochujang Vinaigrette

• •1.5 lb flank steak or sirloin steak
• •0.3 cup soy sauce
• •1 tablespoon sesame oil
• •1 tablespoon brown sugar, packed
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •0.5 teaspoon black pepper, freshly ground
• •1 tablespoon mirin (rice cooking wine)
• •2 tablespoon gochujang (Korean chili paste)
• •3 tablespoon rice vinegar
• •1 tablespoon honey or maple syrup
• •1 tablespoon water
• •6 cup mixed greens (spring mix, romaine, etc.)
• •1 English cucumber, thinly sliced
• •1 cup carrots, julienned or shredded
• •0.5 red bell pepper, thinly sliced
• •0.3 red onion, thinly sliced
• •2 stalks green onions, chopped, for garnish
• •1 tablespoon toasted sesame seeds, for garnish
• •0.5 cup kimchi, optional, for serving

Instructions

1. 1

   Prepare the Steak Marinade: In a shallow dish or zip-top bag, combine 0.25 cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, 0.5 teaspoon black pepper, and 1 tablespoon mirin. Add the flank steak, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor. For best results, marinate for 1-2 hours.

2. 2

   Make the Gochujang Vinaigrette: In a small bowl, whisk together 2 tablespoons gochujang, 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon honey (or maple syrup), 1 minced garlic clove, 0.5 teaspoon grated fresh ginger, and 1 tablespoon water. Add more water, 1 teaspoon at a time, if a thinner consistency is desired. Taste and adjust seasoning as needed.

3. 3

   Prepare the Salad Vegetables: While the steak marinates, wash and prepare all salad components. In a large bowl, combine the mixed greens, thinly sliced English cucumber, julienned carrots, thinly sliced red bell pepper, and thinly sliced red onion. Keep chilled until ready to assemble.

4. 4

   Cook the Steak: Remove the steak from the marinade and pat dry with paper towels (this helps achieve a better sear). Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Add a small amount of neutral oil if needed. Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. For flank steak, an internal temperature of 130-135°F (54-57°C) is ideal for medium-rare.

5. 5

   Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result. Slice the steak thinly against the grain.

6. 6

   Assemble the Salad: Divide the mixed greens and prepared vegetables among 4 serving plates or bowls. Arrange the sliced Korean BBQ steak over the vegetables. Drizzle generously with the Gochujang Vinaigrette. Garnish with chopped green onions and toasted sesame seeds. Serve immediately, with kimchi on the side if desired.

Chef's Tips

• 💡Patting the steak dry before searing is crucial for achieving a beautiful crust. Excess moisture will steam the meat instead of searing it.
• 💡Always slice flank steak against the grain. This shortens the muscle fibers, making the steak much more tender and enjoyable to eat.
• 💡Adjust the spice level of the Gochujang Vinaigrette by adding more or less gochujang. For a sweeter dressing, add a bit more honey or sugar.
• 💡Feel free to customize your salad vegetables. Other great additions include radishes, edamame, or thinly sliced cabbage.