Korean Skirt Steak Sandwich

Jal meok-ge-sseum-ni-da

image

Serves

4 - 6

Prep Time

20 mins

Cook Time

20 mins

Nothing beats a steak sandwich... unless it incorporates the delectable flourishes of Korean cuisine! Try this impressive spin on the kiwi classic.

Print
Share
Save recipe

Ingredients

  • 1 Greenlea skirt beef flank steaki

Marinade
  • 2 kiwifruit

    peeled and diced
  • 2 Tbsp fresh ginger

    grated
  • 2 Tbsp garlic cloves

    crushed
  • ¼ cup soy sauce

  • ¼ tsp cayenne pepper

To Serve
  • 8 slices gruyère cheese

  • 8 Tbsp kimchi

  • a handful fresh coriander

  • 1 loaf sourdough

    sliced
  • 4 Tbsp butter

Method

1

Mix the ingredients for the marinade together in a large bowl.

2

Place the flank steak into a large Ziplock bag or wide flat dish. Pour over the marinade, seal or cover and place in the fridge for at least 4 hours or overnight if possible.

3

When you are ready to make the sandwiches, preheat a barbecue grill on high heat.

4

Remove the steak from the marinade, brushing off any excess. Place the steak on the barbecue and cook to your liking, 4 -5 minutes on each side for medium rare (depending on the thickness of the steak).

5

Rest for at least 10 minutes.

6

Whilst the steak is cooking and resting, butter both sides of the bread and fry in a large frying pan until golden.

7

Once the steak has rested, slice thinly and assemble the sandwich starting with a layer of kimchi, then the steak slices, cheese and finally a little fresh coriander.

8

Note: the use of kiwifruit in the marinade helps to tenderise the meat.

Nutrition Information per Serving (307g)

This nutrition analysis is based on 6 serves.

Energy2389kJ (571 kcal)
Protein42.0g
Total Fat27.8g
Saturated Fat14.0g
Carbohydrate34.4g
Dietary Fibre6.8g
Sodium1076mg
Iron4.0mg
Zinc7.2mg
Vitamin B121.6µg