Korean Recipe: Grilled Flank Steak With Kimchi-Style Coleslaw

Filed in archive Kimchi , Korean Recipes on July 5, 2010

Grilled Flank Steak with Kimchi-Style Coleslaw

Here's a great idea for a summer dish with a touch of Korea: Grilled Flank Steak With Kimchi-Style Coleslaw (found via).

Ingredients

1 small head Napa or Savoy cabbage, about 1 1/2 pounds
Coarse salt
3 spring onions or 6 large scallions, trimmed and chopped
3 cloves garlic, minced, or to taste
1 tablespoon co chu karo or crushed red pepper flakes, or to taste
1 tablespoon peeled and minced ginger
3 tablespoons fish sauce or soy sauce
2 tablespoons rice wine or other vinegar
1 flank steak, about 1 1/2 pounds
Ground black pepper

Method

1. 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.

2. 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.

3. Remove steak from grill, and let it rest. Squeeze as much liquid as you can out of the cabbage, and toss it with dressing. To serve, carve steak. Place a portion of cabbage on a plate, and top with slices of steak. Spoon a little dressing over steak, and serve.

Makes 4 servings.