This steak salad, which features caramelized red chile paste, will satisfy your hunger without making you feel too full. The steak can be marinated a day in advance—in fact, it gets better.
Ingredients (for 4 servings)
- 1/4 c. rice vinegar
- 2 tbsp. olive oil
- 2 tbsp. gochujang
- 1 tbsp. low-sodium soy sauce
- Pinch sugar
- 1 lb. flank steak
- Kosher salt
- 8 oz. snap peas, thinly sliced on a bias (about 2 cups)
- 1/2 seedless cucumber, thinly sliced
- 6 radishes, thinly sliced
- 2 scallions, thinly sliced
- 1 head butter or Bibb lettuce, torn into pieces (about 8 cups)
- Crushed peanuts for serving (optional)
(Ready in 30 mins)
Heat grill to medium-high. In a small bowl, whisk together vinegar, oil, gochujang, soy sauce, and sugar. Transfer 2 tablespoon dressing to a large bowl; set aside.
Season steak with 1/4 teaspoon each salt and pepper and grill 5 minutes. Turn and cook to desired doneness, 4 to 5 minutes more, basting with dressing during last 3 minutes of grilling. Transfer to a cutting board and let rest at least 5 minutes before slicing.
In the same large bowl with dressing, toss snap peas, cucumber, radishes, scallions, and lettuce. Fold in beef and any remaining dressing and sprinkle with peanuts if desired.
Be sure to check out the recipe video on YouTube for more useful tips on the recipe!
Inside Cooking Ep 167: Korean Steak Salad with Sugar Snaps and Radishes
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