Grilled Steak With Kimchi Butter Recipes
GRILLED FLANK STEAK WITH KIMCHI-STYLE COLESLAW
It is easy enough to take the basic ingredients and flavors of kimchi and create a fast cabbage salad that puts ordinary coleslaw to shame. Use it as a bed for grilled beef - or anything else that has the flavor to stand up to it - and you have a great summer dish. All kimchi packs a punch, thanks to plenty of garlic and chili peppers, and appropriate quantities are listed here. Increase the amounts if you like, though these should be strong enough. If you can get to a Korean market, buy some of the ground chili powder labeled co chu karo, which is hot but also flavorful. Otherwise substitute any good ground chiles or crushed red pepper flakes. Fish sauce is traditional, although you can use soy sauce if you prefer.
Provided by Mark Bittman
Categories dinner, steaks and chops, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove tough exterior leaves of cabbage; core it by cutting a cone-shape wedge out of the stem end. Shred cabbage into thin strips, and separate the strips by hand. Put in a colander, and toss with about 1 tablespoon salt and the onions or scallions. Let sit for at least an hour, preferably two, tossing occasionally, until cabbage wilts.
- Meanwhile, prepare a grill. Combine garlic, co chu karo, ginger, fish sauce and vinegar in a bowl. Grill steak for about 4 minutes to a side for medium rare (more time or less according to the degree of doneness you prefer), turning once. Sprinkle steak with salt and pepper as it cooks.
- Remove steak from grill, and let it rest. Squeeze as much liquid as you can out of the cabbage, and toss it with 1 or 2 tablespoons of dressing, or more to taste. To serve, carve steak. Place a portion of cabbage on a plate, and top with slices of steak. Lightly drizzle steaks with dressing, and serve. Remaining dressing can be refrigerated in an airtight container for several days.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 1166 milligrams, Sugar 2 grams
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- Combine the kimchi, miso paste and butter (you can chop the kimchi by hand or add everything in a food processor give it a good whiz). Store Kimchi Butter in a jar or make a log (see photos above).
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- Process pineapple juice, 1/2 cup water, kimchi, brown sugar, and ketchup in a blender until very smooth, about 25 seconds. Transfer to a large saucepan. Bring to a simmer over medium. Simmer, stirring occasionally, until thickened and reduced to about 1 cup, about 15 minutes (glaze will be grainy). Set kimchi glaze aside at room temperature.
- Season steak all over with salt. Let stand at room temperature 30 minutes. Meanwhile, preheat grill to high (450°F to 500°F). Brush one side of steak with kimchi glaze; place steak, glazed side down, on oiled grates, and brush top with some of the kimchi glaze. Grill, uncovered, until glaze is caramelized in spots, about 12 minutes for medium-rare, turning and basting often with kimchi glaze. Transfer steak to a cutting board, and let rest 10 minutes. Cut steak against the grain into slices, and divide among 4 plates. Garnish steak with sesame seeds and scallions, and serve with your favorite grilled vegetables tossed in miso butter to taste.
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