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Korean Skirt Steak Sandwich

Jal meok-ge-sseum-ni-da

4 - 6

Serves

20 mins

Prep Time

20 mins

Cook Time

Greenlea Butcher Shop

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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Ingredients

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1 Greenlea skirt beef flank steak

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Marinade

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2 kiwifruit

peeled and diced

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2 Tbsp fresh ginger

grated

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2 Tbsp garlic cloves

crushed

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¼ cup soy sauce

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¼ tsp cayenne pepper

To Serve

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8 slices gruyère cheese

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8 Tbsp kimchi

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a handful fresh coriander

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1 loaf sourdough

sliced

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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