Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Gochujang Flank Steak with Rice Noodle Salad
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 435
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 33 g
- Cholesterol
- 77 mg
- Sodium
- 2049 mg
Spicy Korean gochujang sauce flavors an ordinary flank steak that's served with a rice noodle salad and pickled shallots.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 435
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 33 g
- Cholesterol
- 77 mg
- Sodium
- 2049 mg
Ingredients
Directions
- Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain, rinse under cold water and set aside.
- Meanwhile, whisk together the vinegar, honey and a large pinch of salt in a small microwave-safe bowl. Add the shallot and toss to coat. Microwave for 1 minute. Let cool and then drain, reserving 1/4 cup of the pickling liquid.
- Position an oven rack 5 to 6 inches below the broiler and preheat. Line a baking sheet with foil.
- Put the flank steak on the prepared baking sheet and sprinkle all over with salt and pepper. Rub the steak with 1/4 cup of the Korean Gochujang Cooking Sauce and let marinate at room temperature for 15 minutes.
- Broil the steak (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let rest for 5 minutes.
- Toss the rice noodles with the scallions, carrots, sesame oil and reserved pickling liquid in a medium bowl. Season with salt and pepper.
- Slice the steak thinly against the grain. Scatter the pickled shallots over top and serve with the rice noodle salad and remaining cooking sauce on the side.
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