Korean-Style Steaks
Kimchi Salad with Sesame-Ponzu Dressing
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
Korean-Style Steaks
Kimchi Salad with Sesame-Ponzu Dressing
Meet us for steak dinner in Seoul? You’re on your way with a recipe that cleverly pulls from the Korean pantry. Sprinkle sesame-based spices on top sirloin beef before it sears. Throw pungent kimchi into a bowl with delicate Boston lettuce and string peas, and toss with sesame oil and ponzu. And serve the works on garlic-infused rice.
We will send you:
- 2 Top sirloin beef medallions
- 15ml Minced garlic
- 100g String peas (sugar snap peas or snow peas)
- 1 Head of Boston lettuce
- 15ml Toasted sesame oil
- 66g Organic kimchi
- 160g White rice
- 30ml Ponzu lime sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Oil
Medium pan
Medium pot
Total Fat
28 g
Saturated Fat
7 g
Sodium
1320 mg
Total Carb
80 g
Sugars
8 g
Protein
42 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the steaks
Meanwhile, pat the steaks dry with paper towel; season with ½ the remaining spices. In a medium pan, heat ½ the sesame oil on medium-high. Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, separate the lettuce leaves; tear the leaves. Cut the string peas crosswise on an angle into thirds.
Make the salad
In a large bowl, combine the ponzu, remaining sesame oil, garlic and spices, and a drizzle of oil. Add the lettuce, string peas and kimchi; toss well.
Plate your dish
Divide the rice, steaks and salad between your plates. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
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