Korean Skirt Steak Sandwich
Jal meok-ge-sseum-ni-da
4 - 6
Serves
20 mins
Prep Time
20 mins
Cook Time
Recipe author
Greenlea Butcher Shop
Nothing beats a steak sandwich... unless it incorporates the delectable flourishes of Korean cuisine! Try this impressive spin on the kiwi classic.
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High Protein
High Iron
Ingredients
1 Greenlea skirt beef flank steak
i
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
For Sandwich
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.
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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).
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5
Rest for at least 10 minutes.
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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.
Energy
2389kJ (571 kcal)
Protein
42.0g
Total Fat
27.8g
Saturated Fat
14.0g
Carbs
34.4g
Dietary Fibre
6.8g
Sodium
1076mg
Iron
4.0mg
Zinc
7.2mg
Vitamin B12
1.6µg
